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"content": "\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\n\u003cp>https://youtu.be/4n1PvH4B1Vo\u003c/p>\n\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2015/05/20150526bforum.mp3\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\u003c/p>\u003c/div>",
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"disqusTitle": "Avian Flu Outbreak Takes Poultry Producers Into Uncharted Territory",
"title": "Avian Flu Outbreak Takes Poultry Producers Into Uncharted Territory",
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"content": "\u003cp>\u003cstrong>Listen to the Story on \u003cem>Morning Edition\u003c/em>:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150521_me_avian_flu_outbreak_takes_poultry_producers_into_uncharted_territory.mp3 \u003c/p>\n\u003cp>An avian flu outbreak is sweeping across the Midwest at a frightening pace, ravaging chicken and turkey farms and leaving officials stumped about the virus's seemingly unstoppable spread.\u003c/p>\n\u003cp>Now reaching to 15 states, the outbreak has been detected at 174 farms, according to the U.S. Department of Agriculture. Because there's no vaccine, infected and even healthy birds must be killed to try to stop the virus, forcing the killing of 38.9 million birds and counting, the USDA \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">says\u003c/a>.\u003c/p>\n\u003cp>The particular strain of avian flu, highly pathogenic H5N2, \u003ca href=\"http://www.nwhc.usgs.gov/publications/wildlife_health_bulletins/WHB_2014-05_H5N8.pdf\">was first confirmed\u003c/a> in a backyard flock in Washington state. While chickens and turkeys are highly susceptible to it, it is considered a \u003ca href=\"http://www.cdc.gov/flu/avianflu/h5/index.htm\">low risk\u003c/a> for transmission to humans, according to the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>Now officials are scrambling, trying to figure out how to dispose of millions of dead birds. Most of them are in Iowa, the largest egg producer in the U.S. and the one hardest hit by the outbreak. At one farm alone, Rembrandt Enterprises, some 5.5 million birds had to be destroyed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I've been in the landfill business probably 26 years, and I've never ever seen this kind of volume,\" said Randy Oldenkamp, director of the Northwest Iowa Area Solid Waste Agency. \"And I hope I never do again.\"\u003c/p>\n\u003cp>Oldenkamp is accepting 100 loads of the birds for disposal at 15 tons a load. But other landfill managers are turning away the birds, fearing contamination and neighbors' complaints.\u003c/p>\n\u003cp>\"It is a catastrophe,\" said Billy Duplechein, who works with Clean Harbors, the contractor hired by the federal government to do the cleanup. \"Nobody wants to see this kind of stuff, but something has to be done.\"\u003c/p>\n\u003cp>The USDA believes the virus was brought to the Midwest by migratory water fowl via the Mississippi Flyway. But Agriculture Secretary Tom Vilsack has admitted that the ongoing and quick spread could be \"laterally spread\" by people.\u003c/p>\n\u003cp>\"We've had circumstances recently where folks have been using pond water, for example, to feed and to water their birds. Well, that's a problem because the pond water could be contaminated,\" Vilsack said. \"We've had situations where folks are supposed to shower before they go into the facility, but the shower doesn't work, so they go in anyway.\"\u003c/p>\n\u003cfigure id=\"attachment_96344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/473783936_custom-cf418fa0ddddc1e6faef966d98505d77062e0bcd-e1432320525776.jpg\" alt='\"No trespassing\" signs are posted on the edge of a field at a farm operated by Daybreak Foods near Eagle Grove, Iowa, which has been designated \"bio security area,\" on May 17.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-96344\">\u003cfigcaption class=\"wp-caption-text\">\"No trespassing\" signs are posted on the edge of a field at a farm operated by Daybreak Foods near Eagle Grove, Iowa, which has been designated \"bio security area,\" on May 17. \u003ccite>(Scott Olson/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cidrap.umn.edu/about-us/cidrap-staff/michael-t-osterholm-phd-mph\">Michael Osterholm\u003c/a>, director of the Center for Infectious Disease Research and Policy at the University of Minnesota, said the poultry industry is in uncharted territory. The virus is \"doing things we've never seen it do before,\" so scientists' understanding is very limited, he says.\u003c/p>\n\u003cp>\"Influenza viruses have thought in the past to be transmitted by birds to birds in close contact and that it was only through that kind of transmission that we need to be concerned,\" Osterholm says. \"Now we surely have a very dynamic situation in the Midwest. It's also a situation where we no longer can assume it's just migratory birds.\"\u003c/p>\n\u003cp>Other theories on the virus's rapid transmission include small rodents infiltrating facilities, contaminated feed and water or that the virus could even be airborne.\u003c/p>\n\u003cp>Vilsack and Iowa Gov. Terry Branstad took to the media this week, begging landfills to take the birds before any more can be exposed. Farms are also burying the birds, composting them with wood chips and corn stover and burning them in five large mobile incinerators brought in by Clean Harbors. Officials are also considering taking mobile incinerators from farm to farm.\u003c/p>\n\u003cp>Northwest Iowa is hardest hit, thanks to its large egg-laying operations, and workers in white and yellow Tyvek suits, protective gear with a respirator, could be seen discarding the birds from barns.\u003c/p>\n\u003cp>Neighbors in the remote rural communities say they have noticed more trucks at the farms. And they've certainly noticed the putrid smell.\u003c/p>\n\u003cp>Dawn Cronk lives just a mile and a half south of Sunrise Farms, near Harris, Iowa, and drives home at midnight from her job working the late shift at a nursing home.\u003c/p>\n\u003cp>\"I have the window down and all of a sudden there's just that distinct dead animal smell,\" she says. \"And it's not just one dead animal, it's like you walked into a ... a decomposing lot. It's just that strong.\"\u003c/p>\n\u003cp>A huge incinerator is being set up at the Cherokee County landfill, and officials there plan to fire it up this week and have it burning for 24 hours a day. Although some hold out hope that the outbreak will die down this summer, when its harder for the virus to live in hot temperatures, others guess that states could be cleaning up for months or even years to come.\u003c/p>\n\u003cp>\"That's the million-dollar question,\" Duplechein says. \"We really don't know.\"\u003c/p>\n\u003cp>\u003cem>This \u003c/em>story \u003cem>comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on \u003cem>Morning Edition\u003c/em>:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150521_me_avian_flu_outbreak_takes_poultry_producers_into_uncharted_territory.mp3 \u003c/p>\n\u003cp>An avian flu outbreak is sweeping across the Midwest at a frightening pace, ravaging chicken and turkey farms and leaving officials stumped about the virus's seemingly unstoppable spread.\u003c/p>\n\u003cp>Now reaching to 15 states, the outbreak has been detected at 174 farms, according to the U.S. Department of Agriculture. Because there's no vaccine, infected and even healthy birds must be killed to try to stop the virus, forcing the killing of 38.9 million birds and counting, the USDA \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">says\u003c/a>.\u003c/p>\n\u003cp>The particular strain of avian flu, highly pathogenic H5N2, \u003ca href=\"http://www.nwhc.usgs.gov/publications/wildlife_health_bulletins/WHB_2014-05_H5N8.pdf\">was first confirmed\u003c/a> in a backyard flock in Washington state. While chickens and turkeys are highly susceptible to it, it is considered a \u003ca href=\"http://www.cdc.gov/flu/avianflu/h5/index.htm\">low risk\u003c/a> for transmission to humans, according to the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>Now officials are scrambling, trying to figure out how to dispose of millions of dead birds. Most of them are in Iowa, the largest egg producer in the U.S. and the one hardest hit by the outbreak. At one farm alone, Rembrandt Enterprises, some 5.5 million birds had to be destroyed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've been in the landfill business probably 26 years, and I've never ever seen this kind of volume,\" said Randy Oldenkamp, director of the Northwest Iowa Area Solid Waste Agency. \"And I hope I never do again.\"\u003c/p>\n\u003cp>Oldenkamp is accepting 100 loads of the birds for disposal at 15 tons a load. But other landfill managers are turning away the birds, fearing contamination and neighbors' complaints.\u003c/p>\n\u003cp>\"It is a catastrophe,\" said Billy Duplechein, who works with Clean Harbors, the contractor hired by the federal government to do the cleanup. \"Nobody wants to see this kind of stuff, but something has to be done.\"\u003c/p>\n\u003cp>The USDA believes the virus was brought to the Midwest by migratory water fowl via the Mississippi Flyway. But Agriculture Secretary Tom Vilsack has admitted that the ongoing and quick spread could be \"laterally spread\" by people.\u003c/p>\n\u003cp>\"We've had circumstances recently where folks have been using pond water, for example, to feed and to water their birds. Well, that's a problem because the pond water could be contaminated,\" Vilsack said. \"We've had situations where folks are supposed to shower before they go into the facility, but the shower doesn't work, so they go in anyway.\"\u003c/p>\n\u003cfigure id=\"attachment_96344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/473783936_custom-cf418fa0ddddc1e6faef966d98505d77062e0bcd-e1432320525776.jpg\" alt='\"No trespassing\" signs are posted on the edge of a field at a farm operated by Daybreak Foods near Eagle Grove, Iowa, which has been designated \"bio security area,\" on May 17.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-96344\">\u003cfigcaption class=\"wp-caption-text\">\"No trespassing\" signs are posted on the edge of a field at a farm operated by Daybreak Foods near Eagle Grove, Iowa, which has been designated \"bio security area,\" on May 17. \u003ccite>(Scott Olson/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cidrap.umn.edu/about-us/cidrap-staff/michael-t-osterholm-phd-mph\">Michael Osterholm\u003c/a>, director of the Center for Infectious Disease Research and Policy at the University of Minnesota, said the poultry industry is in uncharted territory. The virus is \"doing things we've never seen it do before,\" so scientists' understanding is very limited, he says.\u003c/p>\n\u003cp>\"Influenza viruses have thought in the past to be transmitted by birds to birds in close contact and that it was only through that kind of transmission that we need to be concerned,\" Osterholm says. \"Now we surely have a very dynamic situation in the Midwest. It's also a situation where we no longer can assume it's just migratory birds.\"\u003c/p>\n\u003cp>Other theories on the virus's rapid transmission include small rodents infiltrating facilities, contaminated feed and water or that the virus could even be airborne.\u003c/p>\n\u003cp>Vilsack and Iowa Gov. Terry Branstad took to the media this week, begging landfills to take the birds before any more can be exposed. Farms are also burying the birds, composting them with wood chips and corn stover and burning them in five large mobile incinerators brought in by Clean Harbors. Officials are also considering taking mobile incinerators from farm to farm.\u003c/p>\n\u003cp>Northwest Iowa is hardest hit, thanks to its large egg-laying operations, and workers in white and yellow Tyvek suits, protective gear with a respirator, could be seen discarding the birds from barns.\u003c/p>\n\u003cp>Neighbors in the remote rural communities say they have noticed more trucks at the farms. And they've certainly noticed the putrid smell.\u003c/p>\n\u003cp>Dawn Cronk lives just a mile and a half south of Sunrise Farms, near Harris, Iowa, and drives home at midnight from her job working the late shift at a nursing home.\u003c/p>\n\u003cp>\"I have the window down and all of a sudden there's just that distinct dead animal smell,\" she says. \"And it's not just one dead animal, it's like you walked into a ... a decomposing lot. It's just that strong.\"\u003c/p>\n\u003cp>A huge incinerator is being set up at the Cherokee County landfill, and officials there plan to fire it up this week and have it burning for 24 hours a day. Although some hold out hope that the outbreak will die down this summer, when its harder for the virus to live in hot temperatures, others guess that states could be cleaning up for months or even years to come.\u003c/p>\n\u003cp>\"That's the million-dollar question,\" Duplechein says. \"We really don't know.\"\u003c/p>\n\u003cp>\u003cem>This \u003c/em>story \u003cem>comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Do International Trade Agreements Have to Do With Dinner?",
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"content": "\u003cp>International trade agreements may seem like a long way from what you’re making for dinner. But the two agreements on the table this spring -- the \u003ca href=\"https://ustr.gov/tpp\" target=\"_blank\" rel=\"noopener\">Trans-Pacific Partnership\u003c/a> (TPP) and the \u003ca href=\"https://ustr.gov/ttip\" target=\"_blank\" rel=\"noopener\">Transatlantic Trade and Investment Partnership\u003c/a> (TTIP) -- could have a profound impact on the food we eat.\u003c/p>\n\u003cp>The agreements have been negotiated \u003ca href=\"http://www.npr.org/sections/itsallpolitics/2015/05/14/406675625/a-trade-deal-read-in-secret-by-only-few-or-maybe-none\" target=\"_blank\" rel=\"noopener\">behind closed doors\u003c/a> and could be submitted to Congress soon. In the case of the TPP, it could even happen this week. If Congress approves what’s called “\u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/14/406761861/fast-track-trade-measure-clears-key-senate-hurdle\" target=\"_blank\" rel=\"noopener\">fast-track\u003c/a>” authority, the agreements would have to be voted on as is -- without any changes. And Monday morning, \u003ca href=\"http://www.reuters.com/article/2015/05/18/usa-meat-idUSL1N0Y90SL20150518\" target=\"_blank\" rel=\"noopener\">Reuters reported\u003c/a> that the U.S. lost its appeal to the WTO for repeal of country of origin labeling (COOL) requirements for meat.\u003c/p>\n\u003cp>\u003cem>Civil Eats\u003c/em> spoke to experts to find out what consumers need to know about these agreements.\u003c/p>\n\u003cp>\u003cstrong>What products do the TPP and TTIP cover?\u003c/strong>\u003c/p>\n\u003cp>“Everything from pork to pomegranates to [prawns],” could be impacted by the deals, says \u003ca href=\"http://www.foodandwaterwatch.org/\" target=\"_blank\" rel=\"noopener\">Food & Water Watch\u003c/a> research director and senior policy advocate Patrick Woodall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All types of food would be included: meat, produce, seafood, and processed food.\u003cbr>\n\u003cstrong>\u003cbr>\nWhat countries are involved?\u003c/strong>\u003c/p>\n\u003cp>The TPP would include Australia, Brunei, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore, and Vietnam. Once the agreement is in place, other countries could join. According to Woodall, those that have expressed interest include China, Indonesia, Korea, the Philippines, and Thailand.\u003c/p>\n\u003cp>The TTIP, on the other hand, would include the 28 countries of the European Union.\u003c/p>\n\u003cp>The U.S. already has free trade agreements with many of these countries. But the new agreements would supplement those currently in place and it’s expected that TPP and TTIP rules would prevail.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do these agreements work?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://ustr.gov/tpp\" target=\"_blank\" rel=\"noopener\">goal of the TPP\u003c/a> -- like other such free trade deals -- is to make it easier for countries to export their products to others in the agreements. It does so by removing “\u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/reports-and-publications/2015/2015-national-trade-estimate\" target=\"_blank\" rel=\"noopener\">barriers to trade\u003c/a>,” like import taxes and other regulations that can make it difficult to export or import certain products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\" rel=\"noopener\">Center for Food Safety’s\u003c/a> international director, Debbie Barker, says it’s important to remember that the TPP and TTIP, “like other modern day trade agreements, have gone beyond the historical role of dealing with tariffs and quotas.” This means softening or even doing away with regulations in order to facilitate trade.\u003c/p>\n\u003cp>When it comes to food, this could mean relaxing rules that limit pesticide residue on produce, restrict antibiotic, pharmaceutical or other chemical use in aquaculture and livestock production or additives, including nanomaterials in food processing. It could also interfere with labeling requirements.\u003c/p>\n\u003cp>For example, the TTIP could potentially lead to reducing EU requirements for labeling food containing genetically engineered ingredients and nanomaterials. It could also relax rules for meat produced with certain antibiotics and hormones, poultry raised on feed additives that contain arsenic, and meat produced with a growth-promoting drug called \u003ca href=\"http://www.livescience.com/47032-time-for-us-to-ban-ractopamine.html\" target=\"_blank\" rel=\"noopener\">ractopamine\u003c/a>.\u003c/p>\n\u003cp>These agreements could also threaten labeling programs designed to promote locally produced food.\u003c/p>\n\u003cp>The TPP and TTIP also include provisions that allow countries and businesses to challenge new regulations considered obstacles to trade that would adversely affect anticipated profits.\u003c/p>\n\u003cp>\u003cstrong>How do the two agreements differ?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., \u003ca href=\"http://www.iatp.org/tradesecrets/food-safety.html\" target=\"_blank\" rel=\"noopener\">consumer advocates\u003c/a> are concerned that the TPP will mean less safe food imported into the U.S. In Europe, there’s concern that the TTIP will relax the EU’s more stringent standards for meat, pesticides, and GMOs.\u003c/p>\n\u003cp>Overall, the EU’s approach to food safety and chemicals is considered more precautionary than the United States’. But what’s allowed, say, in \u003ca href=\"http://www.berkeleywellness.com/healthy-eating/food-safety/article/how-safe-your-imported-seafood\" target=\"_blank\" rel=\"noopener\">Asian aquaculture\u003c/a>, is considered less stringent than what’s allowed in the U.S. Yet there are also countries in the TPP with policies that could restrict imports of U.S. products -- such as Peru, which \u003ca href=\"https://ustr.gov/sites/default/files/FINAL-2014-SPS-Report-Compiled.pdf\" target=\"_blank\" rel=\"noopener\">requires labeling\u003c/a> of food containing GMOs and Japan, which has stringent food additive standards.\u003c/p>\n\u003cp>It’s likely that both agreements will lower the standards for food safety across the board, simply to allow more food to be imported and exported between the partner nations.\u003c/p>\n\u003cp>\u003cstrong>Would these trade agreements make our food less safe?\u003c/strong>\u003c/p>\n\u003cp>That is the concern of U.S. Representatives \u003ca href=\"http://delauro.house.gov/index.php?option=com_content&view=article&id=1928:delauro-calls-for-release-of-trans-pacific-partnership-food-safety-chapter&catid=2&Itemid=21\" target=\"_blank\" rel=\"noopener\">Rosa DeLauro\u003c/a> (D-Connecticut), \u003ca href=\"http://civileats.com/2015/01/14/faces-visions-of-the-food-movement-u-s-representative-chellie-pingree/\" target=\"_blank\" rel=\"noopener\">Chellie Pingree\u003c/a> (D-Maine), and \u003ca href=\"https://louise.house.gov/issues/antibiotic-resistance\" target=\"_blank\" rel=\"noopener\">Louise Slaughter\u003c/a> (D-New York), who held a \u003ca href=\"http://www.agri-pulse.com/Democratic-lawmakers-use-COOL-to-make-the-case-against-TPP-05142015.asp\" target=\"_blank\" rel=\"noopener\">press conference\u003c/a> last week.\u003c/p>\n\u003cp>The section of the TPP that covers food safety has these \u003ca href=\"http://www.cnsnews.com/news/article/ali-meyer/rep-delauro-trade-deal-our-food-system-broken-and-tpp-will-make-matters-worse\" target=\"_blank\" rel=\"noopener\">members of Congress\u003c/a> -- along with many environmental and consumer advocates -- worried. “Trade trumps food safety,” DeLauro said of the TPP.\u003c/p>\n\u003cp>The \u003ca href=\"https://ustr.gov/\" target=\"_blank\" rel=\"noopener\">U.S. Trade Representative\u003c/a> -- the White House office that negotiates trade agreements -- has compiled an \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/reports-and-publications/2014-SPS-Report\" target=\"_blank\" rel=\"noopener\">enormous list\u003c/a> of these “non-tariff” trade barriers. They include treatments required to protect against pathogens, use of specific drugs in livestock, required disease testing methods, regulations restricting biotechnology (including genetic engineering), food additives, and shelf-life standards.\u003c/p>\n\u003cp>\u003cstrong>Why is seafood a particular concern?\u003c/strong>\u003c/p>\n\u003cp>Because about \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\" target=\"_blank\" rel=\"noopener\">90 percent of the seafood\u003c/a> Americans consume is imported, especially from countries in the TPP, the agreement could affect the shrimp, tilapia, crab, catfish, tuna, and lots of other types of seafood filling supermarket freezers.\u003c/p>\n\u003cp>While current U.S. regulations require \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/COOL\" target=\"_blank\" rel=\"noopener\">country of origin labeling\u003c/a> for imported meat, fish, and produce, \u003ca href=\"http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=0bfba9505f9e71f6ad1b482c1fc1c99a&rgn=div5&view=text&node=7:3.1.1.1.7&idno=7#se7.3.60_1119\" target=\"_blank\" rel=\"noopener\">“processed”\u003c/a> seafood is exempt from these requirements. That means fish sticks, canned tuna, frozen boiled shrimp or any seafood that’s been cooked or prepared in any way, is exempt from COOL requirements.\u003c/p>\n\u003cp>In 2012, the U.S. imported about \u003ca href=\"http://www.scribd.com/doc/224142880/Trans-Pacific-Partnership-TPP-Fast-Track-to-a-Rising-Tide-of-Imported-Fish\" target=\"_blank\" rel=\"noopener\">2 billion pounds\u003c/a> of seafood from TPP countries. Shrimp, tuna, and farmed freshwater fish are the \u003ca href=\"http://www.fishwatch.gov/wild_seafood/outside_the_us.htm\" target=\"_blank\" rel=\"noopener\">leading U.S. seafood imports\u003c/a>. Much of this comes from Asia; TPP could mean even more.\u003c/p>\n\u003cp>While there are rules that essentially say imported meat and eggs have to meet safety standards that are \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs\" target=\"_blank\" rel=\"noopener\">equivalent\u003c/a> to those in the U.S., there are no such \u003ca href=\"http://www.law360.com/articles/641602/house-dem-fears-tpp-will-flood-us-with-unsafe-seafood\" target=\"_blank\" rel=\"noopener\">rules for seafood\u003c/a>.\u003c/p>\n\u003cp>And, as has happened with country of origin requirements for meat, these regulations can be \u003ca href=\"http://www.foodsafetynews.com/2014/10/wto-rules-against-country-of-origin-labeling-on-meat-in-us/#.VVnhjOtcI7Q\" target=\"_blank\" rel=\"noopener\">challenged\u003c/a> under free trade agreements like the TPP and TTIP.\u003cbr>\n\u003cstrong>\u003cbr>\nWhy are increased imports a concern?\u003c/strong>\u003c/p>\n\u003cp>Under the current volume of food imports, the \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm376478.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\" target=\"_blank\" rel=\"noopener\">U.S. Food and Drug Administration\u003c/a> (FDA) physically inspects only about 2 percent of imported food. The concern is that if import volumes grow -- as they have under other free trade deals, including NAFTA -- even less will be inspected.\u003c/p>\n\u003cp>\u003cstrong>What happens next?\u003c/strong>\u003c/p>\n\u003cp>If “fast-track” authority passes both the House and Senate, the TPP and TTIP could be submitted to Congress for a vote that would have to come within 90 days.\u003c/p>\n\u003cp>The Obama administration is \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/blog/2014/September/New-Reports-Illustrate-Made-In-US-Exports-Support-Jobs-Grow-Economy-Unlock-Opportunity\" target=\"_blank\" rel=\"noopener\">promoting these agreements\u003c/a> as boons to U.S. businesses -- including farmers and ranchers -- large and \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/press-releases/2015/april/new-administration-report-exports\" target=\"_blank\" rel=\"noopener\">small\u003c/a>. While many businesses are looking forward to increasing exports, \u003ca href=\"http://www.commondreams.org/newswire/2015/04/28/2009-organizations-call-congress-oppose-fast-track-authority-tpp\" target=\"_blank\" rel=\"noopener\">consumer, environmental\u003c/a>, and \u003ca href=\"http://www.pbs.org/newshour/bb/labor-unions-oppose-trans-pacific-partnership/\" target=\"_blank\" rel=\"noopener\">labor\u003c/a> advocates and not a few \u003ca href=\"http://delauro.house.gov/index.php?option=com_content&view=article&id=1455:delauro-miller-lead-151-house-dems-telling-president-they-will-not-support-outdated-fast-track-for-trans-pacific-partnership&Itemid=21\" target=\"_blank\" rel=\"noopener\">members of Congress\u003c/a> say the trade deals are not such a good deal.\u003c/p>\n\u003cp>American consumers are now demanding transparency in food sourcing and want more local food, says Representative Chellie Pingree. Flooding the marketplace with “cheap imports” with no ability for consumers to tell the difference is not what they want, she says. “Once the damage is done, it will be very hard to undo.”\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Elizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of \u003cem>Chasing Molecules, High Tech Trash, Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American, Environmental Health Perspectives, Yale e360, Ensia, High Country News, The Pump Handle, Chemical Watch, Washington Post, TheAtlantic.com, Salon, The Nation,\u003c/em> and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>International trade agreements may seem like a long way from what you’re making for dinner. But the two agreements on the table this spring -- the \u003ca href=\"https://ustr.gov/tpp\" target=\"_blank\" rel=\"noopener\">Trans-Pacific Partnership\u003c/a> (TPP) and the \u003ca href=\"https://ustr.gov/ttip\" target=\"_blank\" rel=\"noopener\">Transatlantic Trade and Investment Partnership\u003c/a> (TTIP) -- could have a profound impact on the food we eat.\u003c/p>\n\u003cp>The agreements have been negotiated \u003ca href=\"http://www.npr.org/sections/itsallpolitics/2015/05/14/406675625/a-trade-deal-read-in-secret-by-only-few-or-maybe-none\" target=\"_blank\" rel=\"noopener\">behind closed doors\u003c/a> and could be submitted to Congress soon. In the case of the TPP, it could even happen this week. If Congress approves what’s called “\u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/14/406761861/fast-track-trade-measure-clears-key-senate-hurdle\" target=\"_blank\" rel=\"noopener\">fast-track\u003c/a>” authority, the agreements would have to be voted on as is -- without any changes. And Monday morning, \u003ca href=\"http://www.reuters.com/article/2015/05/18/usa-meat-idUSL1N0Y90SL20150518\" target=\"_blank\" rel=\"noopener\">Reuters reported\u003c/a> that the U.S. lost its appeal to the WTO for repeal of country of origin labeling (COOL) requirements for meat.\u003c/p>\n\u003cp>\u003cem>Civil Eats\u003c/em> spoke to experts to find out what consumers need to know about these agreements.\u003c/p>\n\u003cp>\u003cstrong>What products do the TPP and TTIP cover?\u003c/strong>\u003c/p>\n\u003cp>“Everything from pork to pomegranates to [prawns],” could be impacted by the deals, says \u003ca href=\"http://www.foodandwaterwatch.org/\" target=\"_blank\" rel=\"noopener\">Food & Water Watch\u003c/a> research director and senior policy advocate Patrick Woodall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All types of food would be included: meat, produce, seafood, and processed food.\u003cbr>\n\u003cstrong>\u003cbr>\nWhat countries are involved?\u003c/strong>\u003c/p>\n\u003cp>The TPP would include Australia, Brunei, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore, and Vietnam. Once the agreement is in place, other countries could join. According to Woodall, those that have expressed interest include China, Indonesia, Korea, the Philippines, and Thailand.\u003c/p>\n\u003cp>The TTIP, on the other hand, would include the 28 countries of the European Union.\u003c/p>\n\u003cp>The U.S. already has free trade agreements with many of these countries. But the new agreements would supplement those currently in place and it’s expected that TPP and TTIP rules would prevail.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do these agreements work?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://ustr.gov/tpp\" target=\"_blank\" rel=\"noopener\">goal of the TPP\u003c/a> -- like other such free trade deals -- is to make it easier for countries to export their products to others in the agreements. It does so by removing “\u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/reports-and-publications/2015/2015-national-trade-estimate\" target=\"_blank\" rel=\"noopener\">barriers to trade\u003c/a>,” like import taxes and other regulations that can make it difficult to export or import certain products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\" rel=\"noopener\">Center for Food Safety’s\u003c/a> international director, Debbie Barker, says it’s important to remember that the TPP and TTIP, “like other modern day trade agreements, have gone beyond the historical role of dealing with tariffs and quotas.” This means softening or even doing away with regulations in order to facilitate trade.\u003c/p>\n\u003cp>When it comes to food, this could mean relaxing rules that limit pesticide residue on produce, restrict antibiotic, pharmaceutical or other chemical use in aquaculture and livestock production or additives, including nanomaterials in food processing. It could also interfere with labeling requirements.\u003c/p>\n\u003cp>For example, the TTIP could potentially lead to reducing EU requirements for labeling food containing genetically engineered ingredients and nanomaterials. It could also relax rules for meat produced with certain antibiotics and hormones, poultry raised on feed additives that contain arsenic, and meat produced with a growth-promoting drug called \u003ca href=\"http://www.livescience.com/47032-time-for-us-to-ban-ractopamine.html\" target=\"_blank\" rel=\"noopener\">ractopamine\u003c/a>.\u003c/p>\n\u003cp>These agreements could also threaten labeling programs designed to promote locally produced food.\u003c/p>\n\u003cp>The TPP and TTIP also include provisions that allow countries and businesses to challenge new regulations considered obstacles to trade that would adversely affect anticipated profits.\u003c/p>\n\u003cp>\u003cstrong>How do the two agreements differ?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., \u003ca href=\"http://www.iatp.org/tradesecrets/food-safety.html\" target=\"_blank\" rel=\"noopener\">consumer advocates\u003c/a> are concerned that the TPP will mean less safe food imported into the U.S. In Europe, there’s concern that the TTIP will relax the EU’s more stringent standards for meat, pesticides, and GMOs.\u003c/p>\n\u003cp>Overall, the EU’s approach to food safety and chemicals is considered more precautionary than the United States’. But what’s allowed, say, in \u003ca href=\"http://www.berkeleywellness.com/healthy-eating/food-safety/article/how-safe-your-imported-seafood\" target=\"_blank\" rel=\"noopener\">Asian aquaculture\u003c/a>, is considered less stringent than what’s allowed in the U.S. Yet there are also countries in the TPP with policies that could restrict imports of U.S. products -- such as Peru, which \u003ca href=\"https://ustr.gov/sites/default/files/FINAL-2014-SPS-Report-Compiled.pdf\" target=\"_blank\" rel=\"noopener\">requires labeling\u003c/a> of food containing GMOs and Japan, which has stringent food additive standards.\u003c/p>\n\u003cp>It’s likely that both agreements will lower the standards for food safety across the board, simply to allow more food to be imported and exported between the partner nations.\u003c/p>\n\u003cp>\u003cstrong>Would these trade agreements make our food less safe?\u003c/strong>\u003c/p>\n\u003cp>That is the concern of U.S. Representatives \u003ca href=\"http://delauro.house.gov/index.php?option=com_content&view=article&id=1928:delauro-calls-for-release-of-trans-pacific-partnership-food-safety-chapter&catid=2&Itemid=21\" target=\"_blank\" rel=\"noopener\">Rosa DeLauro\u003c/a> (D-Connecticut), \u003ca href=\"http://civileats.com/2015/01/14/faces-visions-of-the-food-movement-u-s-representative-chellie-pingree/\" target=\"_blank\" rel=\"noopener\">Chellie Pingree\u003c/a> (D-Maine), and \u003ca href=\"https://louise.house.gov/issues/antibiotic-resistance\" target=\"_blank\" rel=\"noopener\">Louise Slaughter\u003c/a> (D-New York), who held a \u003ca href=\"http://www.agri-pulse.com/Democratic-lawmakers-use-COOL-to-make-the-case-against-TPP-05142015.asp\" target=\"_blank\" rel=\"noopener\">press conference\u003c/a> last week.\u003c/p>\n\u003cp>The section of the TPP that covers food safety has these \u003ca href=\"http://www.cnsnews.com/news/article/ali-meyer/rep-delauro-trade-deal-our-food-system-broken-and-tpp-will-make-matters-worse\" target=\"_blank\" rel=\"noopener\">members of Congress\u003c/a> -- along with many environmental and consumer advocates -- worried. “Trade trumps food safety,” DeLauro said of the TPP.\u003c/p>\n\u003cp>The \u003ca href=\"https://ustr.gov/\" target=\"_blank\" rel=\"noopener\">U.S. Trade Representative\u003c/a> -- the White House office that negotiates trade agreements -- has compiled an \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/reports-and-publications/2014-SPS-Report\" target=\"_blank\" rel=\"noopener\">enormous list\u003c/a> of these “non-tariff” trade barriers. They include treatments required to protect against pathogens, use of specific drugs in livestock, required disease testing methods, regulations restricting biotechnology (including genetic engineering), food additives, and shelf-life standards.\u003c/p>\n\u003cp>\u003cstrong>Why is seafood a particular concern?\u003c/strong>\u003c/p>\n\u003cp>Because about \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\" target=\"_blank\" rel=\"noopener\">90 percent of the seafood\u003c/a> Americans consume is imported, especially from countries in the TPP, the agreement could affect the shrimp, tilapia, crab, catfish, tuna, and lots of other types of seafood filling supermarket freezers.\u003c/p>\n\u003cp>While current U.S. regulations require \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/COOL\" target=\"_blank\" rel=\"noopener\">country of origin labeling\u003c/a> for imported meat, fish, and produce, \u003ca href=\"http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=0bfba9505f9e71f6ad1b482c1fc1c99a&rgn=div5&view=text&node=7:3.1.1.1.7&idno=7#se7.3.60_1119\" target=\"_blank\" rel=\"noopener\">“processed”\u003c/a> seafood is exempt from these requirements. That means fish sticks, canned tuna, frozen boiled shrimp or any seafood that’s been cooked or prepared in any way, is exempt from COOL requirements.\u003c/p>\n\u003cp>In 2012, the U.S. imported about \u003ca href=\"http://www.scribd.com/doc/224142880/Trans-Pacific-Partnership-TPP-Fast-Track-to-a-Rising-Tide-of-Imported-Fish\" target=\"_blank\" rel=\"noopener\">2 billion pounds\u003c/a> of seafood from TPP countries. Shrimp, tuna, and farmed freshwater fish are the \u003ca href=\"http://www.fishwatch.gov/wild_seafood/outside_the_us.htm\" target=\"_blank\" rel=\"noopener\">leading U.S. seafood imports\u003c/a>. Much of this comes from Asia; TPP could mean even more.\u003c/p>\n\u003cp>While there are rules that essentially say imported meat and eggs have to meet safety standards that are \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs\" target=\"_blank\" rel=\"noopener\">equivalent\u003c/a> to those in the U.S., there are no such \u003ca href=\"http://www.law360.com/articles/641602/house-dem-fears-tpp-will-flood-us-with-unsafe-seafood\" target=\"_blank\" rel=\"noopener\">rules for seafood\u003c/a>.\u003c/p>\n\u003cp>And, as has happened with country of origin requirements for meat, these regulations can be \u003ca href=\"http://www.foodsafetynews.com/2014/10/wto-rules-against-country-of-origin-labeling-on-meat-in-us/#.VVnhjOtcI7Q\" target=\"_blank\" rel=\"noopener\">challenged\u003c/a> under free trade agreements like the TPP and TTIP.\u003cbr>\n\u003cstrong>\u003cbr>\nWhy are increased imports a concern?\u003c/strong>\u003c/p>\n\u003cp>Under the current volume of food imports, the \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm376478.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\" target=\"_blank\" rel=\"noopener\">U.S. Food and Drug Administration\u003c/a> (FDA) physically inspects only about 2 percent of imported food. The concern is that if import volumes grow -- as they have under other free trade deals, including NAFTA -- even less will be inspected.\u003c/p>\n\u003cp>\u003cstrong>What happens next?\u003c/strong>\u003c/p>\n\u003cp>If “fast-track” authority passes both the House and Senate, the TPP and TTIP could be submitted to Congress for a vote that would have to come within 90 days.\u003c/p>\n\u003cp>The Obama administration is \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/blog/2014/September/New-Reports-Illustrate-Made-In-US-Exports-Support-Jobs-Grow-Economy-Unlock-Opportunity\" target=\"_blank\" rel=\"noopener\">promoting these agreements\u003c/a> as boons to U.S. businesses -- including farmers and ranchers -- large and \u003ca href=\"https://ustr.gov/about-us/policy-offices/press-office/press-releases/2015/april/new-administration-report-exports\" target=\"_blank\" rel=\"noopener\">small\u003c/a>. While many businesses are looking forward to increasing exports, \u003ca href=\"http://www.commondreams.org/newswire/2015/04/28/2009-organizations-call-congress-oppose-fast-track-authority-tpp\" target=\"_blank\" rel=\"noopener\">consumer, environmental\u003c/a>, and \u003ca href=\"http://www.pbs.org/newshour/bb/labor-unions-oppose-trans-pacific-partnership/\" target=\"_blank\" rel=\"noopener\">labor\u003c/a> advocates and not a few \u003ca href=\"http://delauro.house.gov/index.php?option=com_content&view=article&id=1455:delauro-miller-lead-151-house-dems-telling-president-they-will-not-support-outdated-fast-track-for-trans-pacific-partnership&Itemid=21\" target=\"_blank\" rel=\"noopener\">members of Congress\u003c/a> say the trade deals are not such a good deal.\u003c/p>\n\u003cp>American consumers are now demanding transparency in food sourcing and want more local food, says Representative Chellie Pingree. Flooding the marketplace with “cheap imports” with no ability for consumers to tell the difference is not what they want, she says. “Once the damage is done, it will be very hard to undo.”\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Elizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of \u003cem>Chasing Molecules, High Tech Trash, Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American, Environmental Health Perspectives, Yale e360, Ensia, High Country News, The Pump Handle, Chemical Watch, Washington Post, TheAtlantic.com, Salon, The Nation,\u003c/em> and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who Is Behind Those Water Signs On I-5?",
"title": "Who Is Behind Those Water Signs On I-5?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=myTQOHKPj-Q\u003c/p>\n\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n",
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"excerpt": "The signs, \"Congress Created Dust Bowl,\" \"No Water=No Jobs,\" are the work of Families Protecting The Valley, a group of farmers desperate to get your attention. ",
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"description": "The signs, "Congress Created Dust Bowl," "No Water=No Jobs," are the work of Families Protecting The Valley, a group of farmers desperate to get your attention. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/myTQOHKPj-Q'\n title='//www.youtube.com/embed/myTQOHKPj-Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Allergies: A Hidden Danger for Many Asian-American Kids",
"title": "Food Allergies: A Hidden Danger for Many Asian-American Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What better symbol of a Chinese mother’s love than a steaming bowl of homemade soup? Nine years ago, Sharon Wong was trying a magazine recipe for a Southeast Asian-inspired peanut soup in her San Mateo, California kitchen when her two-year-old son walked in the room and started gagging.\u003c/p>\n\u003cp>“I gave him soup to help him feel better,” says Wong. “He ate it and then threw up, and I saw that he was scratching his belly.” She didn’t realize at the time that even before his first sip of the soup, her son was having an anaphylactic reaction: the microscopic particles of peanut proteins released in the air during cooking were causing his throat to swell and close. Fortunately, she called her doctor, who urged her to take her son to an allergist right away.\u003c/p>\n\u003cp>Wong’s son, who is now 11 years old, is one of the 6 million American children affected by food allergies. Asian-American children are 40 percent more likely to suffer from food allergies than the U.S population at large, according to a 2011 report published in the journal Pediatrics, the only American food allergy study which offers statistics specifically on Asian-Americans. On top of that, treating food allergies can present very unique challenges within the Asian-American community.\u003c/p>\n\u003cp>Occasionally, allergic reactions take place so swiftly that they are deadly. Eighteen-year-old BJ Hom of San Jose was the victim of such a reaction in 2008. The Hom family was vacationing in Mexico to celebrate both BJ’s birthday and his high school graduation. But after their first dinner at the resort, something went wrong.\u003c/p>\n\u003cp>“Dad, my throat hurts,” BJ’s father, Brian Hom, recounts his son saying. “Can you get me some cough drops?” While the elder Hom went to the hotel gift shop to buy lozenges, BJ passed out in the lobby. By the time paramedics arrived the teen had died of anaphylactic shock.\u003c/p>\n\u003cfigure id=\"attachment_96190\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96190\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg\" alt=\"Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \u003ccite>(Alison Yin.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Homs knew BJ was allergic to peanuts, but nothing in their meal gave them any indication that traces of the protein might be present. Later conversations with the restaurant’s cook revealed that BJ’s dessert of chocolate mousse contained small amounts of peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I have a personal vendetta against food allergy,” says Brian Hom. In the seven years since his oldest son’s death, the San Jose father has made a mission of educating people about this commonly misunderstood condition.\u003c/p>\n\u003cp>Hom is especially worried that food allergies are not on the radar in communities of color.\u003c/p>\n\u003cp>“It’s a stereotype that it’s a rich white family thing, that it doesn’t happen to blacks, it doesn’t happen to Asians,” Hom explains. “It doesn’t matter if you’re rich or if you’re poor. The rich might just have more awareness.” Outreach to Asian-Americans is important to Hom, who has appeared on Chinese-language TV to talk about his son’s death.\u003c/p>\n\u003cp>Complicating the education efforts among Asian-Americans is the lack of food allergy data specifically for minorities.\u003c/p>\n\u003cp>“There’s so little done looking at these kids and how they show up with food allergies,” says Dr. Ruchi Gupta, MD, associate professor of pediatrics at Northwestern Medical and the lead researcher for the 2011 Pediatrics study. “Are they allergic to different kinds of foods?”\u003c/p>\n\u003cp>According to Gupta, Asian participants in the survey were 30 percent less likely to be diagnosed for their allergies.\u003c/p>\n\u003cp>“Asian children may have food allergy, but their parents may feel that there’s not anything a doctor can do,” says Gupta, explaining that patients may just avoid an ingredient after a mild reaction, such as a rash or discomfort, instead of seeking medical testing to find out how severe the allergy is or if they are also allergic to other foods.\u003c/p>\n\u003cp>Why are so many Asian-American kids developing food allergies when many of their parents and grandparents never heard of the concept? Studies in the Journal of Allergy and Clinical Immunology report that food allergies have doubled in the United States and the United Kingdom during the past two decades, but historical data from Asia is spottier. A 2013 study published in Asia Pacific Allergy reports that allergy rates in Asia during the most recent decade are increasing, albeit still lower than in Western nations.\u003c/p>\n\u003cp>“It doesn’t seem to have any proclivity towards one ethnicity versus another or one child versus another,” says Kari Nadeau MD ,Ph.D., who is director of the Sean N. Parker Center for Allergy Research at Stanford University (formerly the Stanford Food Allergy Center).\u003c/p>\n\u003cfigure id=\"attachment_96191\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg\" alt=\"Brian Hom with son Steven at El Camino Hospital in Mountain View, California.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom with son Steven at El Camino Hospital in Mountain View, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A further breakdown of findings published in 2011 Pediatrics reveal that peanuts are the most common allergen among Asian-Americans, as they are among the all American children, although peanut allergies are 30 percent more common among Asian kids. But Asian-American kids are also frequently allergic to foods that are not considered common triggers in the United States. As a result, Asian-American parents may need to be vigilant about accidental exposure to foods that are not generally thought of as allergens.\u003c/p>\n\u003cp>Jeannie Tsai of Mountain View, California has a 4-year-old daughter who is allergic to multiple foods, including shellfish. Seafood stocks or dried shrimp may often be an ingredient in Asian meals, even though they are not visible in the finished dish or noted on the menu.\u003c/p>\n\u003cp>“We went to a Japanese restaurant and my daughter developed hives around her lips after accidentally drinking some miso soup that was cooked with fish bones,” says Tsai.\u003c/p>\n\u003cp>Shellfish allergy is much more common in Asian-Americans than the general population. Breakout data from the 2011 Pediatrics study reveals that Asian-Americans are almost twice as likely to be allergic to shellfish than other Americans, not surprising since the 2013 Asia Pacific Allergy report showed shellfish to be most common food allergen in many of the countries studied, including China, Taiwan and Thailand.\u003c/p>\n\u003cp>Most allergy sufferers, or their parents, have learned to be vigilant about avoiding exposure -- checking labels, packing lunches and avoiding restaurants. Brian Hom has been especially careful about food allergies since BJ’s death, but in 2013, Hom’s youngest son Steven was rushed to the emergency room after eating at a pho shop they’d frequented in the past without problems.\u003c/p>\n\u003cp>“He ate the same thing for years, noodle soup with seafood,” explain Hom. “They changed the recipe, boiling it with peanuts.”\u003c/p>\n\u003cfigure id=\"attachment_96192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-96192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg\" alt=\"Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food allergies seem especially cruel when people react to beloved traditional foods, causing them to avoid potlucks or family dinners for fear of unknown ingredients or cross-contamination. Cooking at home can even be a challenge. Wong has learned to prepare many Chinese foods that people typically eat at restaurants -- such dan tot egg tarts or leaf-wrapped zhong common to dim sum carts -- because of the danger that a steamer or pot of water may have also been used to cook foods that include peanuts. She reads labels and has even called distributors of packaged foods to inquire about ingredients, which is made difficult because of language barriers.\u003c/p>\n\u003cp>“I speak Cantonese pretty well,” says Wong, a second-generation Chinese-American. “But I don’t know how to read and write. I don’t have the words ‘anaphalaxis’ or ‘cross-contact’ in my vocabulary.”\u003c/p>\n\u003cp>Dr. Jae Rin Park, of West Point, New York, is a nutritional biochemist who is raising three young boys, each with multiple food allergies. Six-year-old Nathan is allergic to soy sauce, making it nearly impossible for his mother to prepare many traditional Korean dishes which she believes are important to maintaining optimal health.\u003c/p>\n\u003cp>“I’ve tried to substitute coconut aminos and Bragg’s liquid aminos, both of which taste bad and nothing like soy sauce and also seem to elicit some kind of reaction in my son,” Park says. “I miss cooking certain dishes like bulgogi or kalbi.”\u003c/p>\n\u003cp>Dietary restrictions can even interfere with religious practices. Chicago resident Sharmila Rao Thakkar’s 7-year-old son is allergic to tree nuts and peanuts, preventing him from participating in the Hindu tradition of prasad, in which worshippers eat a bit of blessed food, usually fruit or the Indian sweet halwah, both which are often combined with nuts.\u003c/p>\n\u003cp>“The priests pass it around and just expect all to take it, like communion,” says Thakkar. Since the prasad often contains allergens, Thakkar does not allow her son to partake, unless she or her mother have prepared it, and she is certain it is free of nuts.\u003c/p>\n\u003cp>\u003cstrong>Avoiding Foods is Not Enough\u003c/strong>\u003c/p>\n\u003cp>“Food allergy is different from lactose intolerance, which is very easy to treat, or celiac disease in which people cannot tolerate wheat,” explains Gupta.\u003c/p>\n\u003cp>For example, The Centers for Disease Control and Prevention reports that 90 percent of East Asians are lactose intolerant; their bodies don’t produce the enzymes to digest milk. The condition may cause discomfort, but can be easily managed by avoiding dairy products or by taking supplements. But for a person who is allergic to dairy, exposure to milk proteins triggers a potentially life-threatening response from the immune system. Stephanie Lau-Chen of Mountain View, California discovered her daughter’s severe allergy when the day care center called to report the 1-year-old looked a little blue after taking a bottle. She rushed the toddler to the emergency room, where doctors gave her a shot of epinephrine, a drug that stops anaphylactic reaction.\u003c/p>\n\u003cp>Lau-Chen has had two other close calls with her daughter, who is now 9 years old.\u003c/p>\n\u003cp>“They’re always accidents,” Lau-Chen says, explaining that along with the incident at day care, her daughter has had two anaphylactic reactions under her own watch. “One time there was a Jamba Juice that we thought was fruit based. Another time was at a friends house and we were passing around drinks to the kids.”\u003c/p>\n\u003cp>While Lau-Chen rushed her daughter to the emergency room after those incidents, she says in hindsight, she should have immediate used an epi-pen, a device that injects epinephrine into the bloodstream to stop the reaction.\u003c/p>\n\u003cp>\u003cstrong>“We’ve Been Eating This for Generations”\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg\" alt=\"Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Asian-American parents, one of the most formidable challenges is explaining the dietary restrictions to grandparents, who may be first-generation Americans or never heard of food allergies in their native countries. For immigrant families, in which generations may be separated by language and cultural differences, mealtime plays an especially important role.\u003c/p>\n\u003cp>“There are some unique challenges for Asian American children with food allergies,” says Grace Peace Yu M.D. M.Sc., “Parents and grandparents sometimes show their love through food.”\u003c/p>\n\u003cp>In Dublin, California, Dr. Yu treats many East Asian and South Asian patients in her allergy and immunology practice. She has seen a dangerous trend of patients’ families attempting to ‘cure’ food allergies on their own.\u003c/p>\n\u003cp>“What I’ve seen people do is bring their child back to India and bring them to Ayurvedic treatments,” says Yu. “Some of these treatments involve giving the child allergenic foods, and then have allergic reactions.” Because of the Asian high population in the Bay Area, her employer, the Palo Alto Medical Foundation, provides cultural awareness training for physicians.\u003c/p>\n\u003cp>Doctor’s children are not immune to food allergies, nor to the family tensions they can cause. Dr. Gupta’s research hit home when her own daughter was diagnosed as allergic to nuts, a common ingredient in her family’s Indian foods.\u003c/p>\n\u003cp>“We’ve been eating this for generations and generations,” Gupta’s relatives told her. The co-author of The Food Allergy Experience, Gupta suggests defusing the tension by inviting skeptical grandparents to tag along on doctor’s visits.\u003c/p>\n\u003cp>“Have the physician describe how serious it is to the family member,” advises Gupta. “Don’t put it on yourself. Put it on your doctor.”\u003c/p>\n\u003cp>\u003cstrong>If BJ’s Story Can Help Save a Life\u003c/strong>\u003c/p>\n\u003cp>Like Hom, Wong is also outspoken about food allergy safety, and notes that many of California’s leading food allergy advocates are also Asian-American. In 2014, Wong testified before the California State Senate in favor of SB1266, a bill requiring epi-pens in all public schools. The California measure went even further than the federal law signed by President Obama in 2013, which gave school staff permission to administer epi-pens. While health care groups and allergy advocates backed the bill, teachers unions fought it on the grounds that educators might be forced into administering medication against their will. California lawmakers passed the bill in September 2014, joining five other states in mandating all public schools to carry epinephrine, which can be used on any child having an analphylactic reaction.\u003c/p>\n\u003cfigure id=\"attachment_96194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg\" alt=\"Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Wong, a former school teacher, spoke in favor of the bill on a San Francisco TV station, an older relative became concerned about her future job prospects.\u003c/p>\n\u003cp>“In Asian-American culture, there’s a tendency to avoid causing trouble,” says Wong, “But I think when we keep quiet is when we put ourselves at risk.”\u003c/p>\n\u003cp>\u003cstrong>Could a Cure for Food Allergies Be Near?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96195\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_24.jpg\" alt=\"Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch.\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Stanford University, Kari Nadeau M.D. Ph.D has spent over a decade researching a cure for food allergies. Nadeau’s group, the Sean N. Parker Center for Allergy Research at Stanford University, currently has 13 different clinical trials designed to desensitize the immune system by administering microscopic amounts of allergens through a skin patch.\u003c/p>\n\u003cp>While the treatment may sound similar to Ayurvedic or Chinese medicine practices, Nadeau warns against attempts to treat food allergies outside of a medical environment.\u003c/p>\n\u003cp>“The amount that you have to start with to get someone desensitized is miniscule and safety needs to be carefully watched by trained personnel.” Dr. Nadeau is optimistic about the treatment, although it may be years away from being available to the public. “At the end of the day, there is hope and promise for patients and families with food allergies,” says Nadeau.\u003c/p>\n\u003cp>To date, over 200 people have had their food allergies successfully reversed through the Stanford program.\u003c/p>\n\u003cfigure id=\"attachment_96196\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_18.jpg\" alt=\"Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trial group includes patients of various ethnicities and socio-economic levels, including Sharon Wong’s son, who is beginning to show signs desensitizing to peanuts. Brian Hom’s youngest son Steven also tested the patch for one year, but dropped out of the study due to potential interference from his asthma medication. Hom hopes his son can benefit from immunotherapy in the future, especially since the technology is on the fast track to FDA approval. In the meantime, he continues to advocate, speaking at food allergy conferences and organizing the annual Food Allergy Research and Education (FARE) walk in San Jose. He hopes his story will show other Asian Americans that they are not immune to food allergies.\u003c/p>\n\u003cp>“You know how death is in the Asian community, it’s sacred,” says Hom. “Losing a child is even worse. Take it seriously. Go get checked.”\u003c/p>\n\u003cp>\u003cem>—Grace Hwang Lynch\u003c/em>\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area freelance writer specializing in culture and parenting. Her writing has appeared in PBS Parents, Salon, BlogHer, and Library Journal. She also writes the award-winning blog HapaMama: Asian Fusion Family and Food.\u003c/em>\u003c/p>\n\u003cp>This story is a part of \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\" rel=\"noopener\">Off the Menu: Asian America\u003c/a>, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\" rel=\"noopener\">Center for Asian American Media\u003c/a> and KQED, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/p>\n\u003cp>\u003cstrong>Participate in Indian American Food Allergy Survey\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dr. Ruchi Gupta is currently leading a pilot project to gather information about food allergies within the Indian American population. The survey aims to gather information about the most common allergens and symptoms within this community. Since the beginning of the year, over 70 participants have taken part in the survey. Gupta hopes the successful completion of this survey will lead to similar surveys within other demographic groups. If you are interested in participating in an online survey about food allergies, email Gupta at RUGupta@luriechildrens.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What better symbol of a Chinese mother’s love than a steaming bowl of homemade soup? Nine years ago, Sharon Wong was trying a magazine recipe for a Southeast Asian-inspired peanut soup in her San Mateo, California kitchen when her two-year-old son walked in the room and started gagging.\u003c/p>\n\u003cp>“I gave him soup to help him feel better,” says Wong. “He ate it and then threw up, and I saw that he was scratching his belly.” She didn’t realize at the time that even before his first sip of the soup, her son was having an anaphylactic reaction: the microscopic particles of peanut proteins released in the air during cooking were causing his throat to swell and close. Fortunately, she called her doctor, who urged her to take her son to an allergist right away.\u003c/p>\n\u003cp>Wong’s son, who is now 11 years old, is one of the 6 million American children affected by food allergies. Asian-American children are 40 percent more likely to suffer from food allergies than the U.S population at large, according to a 2011 report published in the journal Pediatrics, the only American food allergy study which offers statistics specifically on Asian-Americans. On top of that, treating food allergies can present very unique challenges within the Asian-American community.\u003c/p>\n\u003cp>Occasionally, allergic reactions take place so swiftly that they are deadly. Eighteen-year-old BJ Hom of San Jose was the victim of such a reaction in 2008. The Hom family was vacationing in Mexico to celebrate both BJ’s birthday and his high school graduation. But after their first dinner at the resort, something went wrong.\u003c/p>\n\u003cp>“Dad, my throat hurts,” BJ’s father, Brian Hom, recounts his son saying. “Can you get me some cough drops?” While the elder Hom went to the hotel gift shop to buy lozenges, BJ passed out in the lobby. By the time paramedics arrived the teen had died of anaphylactic shock.\u003c/p>\n\u003cfigure id=\"attachment_96190\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96190\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg\" alt=\"Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \u003ccite>(Alison Yin.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Homs knew BJ was allergic to peanuts, but nothing in their meal gave them any indication that traces of the protein might be present. Later conversations with the restaurant’s cook revealed that BJ’s dessert of chocolate mousse contained small amounts of peanuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I have a personal vendetta against food allergy,” says Brian Hom. In the seven years since his oldest son’s death, the San Jose father has made a mission of educating people about this commonly misunderstood condition.\u003c/p>\n\u003cp>Hom is especially worried that food allergies are not on the radar in communities of color.\u003c/p>\n\u003cp>“It’s a stereotype that it’s a rich white family thing, that it doesn’t happen to blacks, it doesn’t happen to Asians,” Hom explains. “It doesn’t matter if you’re rich or if you’re poor. The rich might just have more awareness.” Outreach to Asian-Americans is important to Hom, who has appeared on Chinese-language TV to talk about his son’s death.\u003c/p>\n\u003cp>Complicating the education efforts among Asian-Americans is the lack of food allergy data specifically for minorities.\u003c/p>\n\u003cp>“There’s so little done looking at these kids and how they show up with food allergies,” says Dr. Ruchi Gupta, MD, associate professor of pediatrics at Northwestern Medical and the lead researcher for the 2011 Pediatrics study. “Are they allergic to different kinds of foods?”\u003c/p>\n\u003cp>According to Gupta, Asian participants in the survey were 30 percent less likely to be diagnosed for their allergies.\u003c/p>\n\u003cp>“Asian children may have food allergy, but their parents may feel that there’s not anything a doctor can do,” says Gupta, explaining that patients may just avoid an ingredient after a mild reaction, such as a rash or discomfort, instead of seeking medical testing to find out how severe the allergy is or if they are also allergic to other foods.\u003c/p>\n\u003cp>Why are so many Asian-American kids developing food allergies when many of their parents and grandparents never heard of the concept? Studies in the Journal of Allergy and Clinical Immunology report that food allergies have doubled in the United States and the United Kingdom during the past two decades, but historical data from Asia is spottier. A 2013 study published in Asia Pacific Allergy reports that allergy rates in Asia during the most recent decade are increasing, albeit still lower than in Western nations.\u003c/p>\n\u003cp>“It doesn’t seem to have any proclivity towards one ethnicity versus another or one child versus another,” says Kari Nadeau MD ,Ph.D., who is director of the Sean N. Parker Center for Allergy Research at Stanford University (formerly the Stanford Food Allergy Center).\u003c/p>\n\u003cfigure id=\"attachment_96191\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg\" alt=\"Brian Hom with son Steven at El Camino Hospital in Mountain View, California.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom with son Steven at El Camino Hospital in Mountain View, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A further breakdown of findings published in 2011 Pediatrics reveal that peanuts are the most common allergen among Asian-Americans, as they are among the all American children, although peanut allergies are 30 percent more common among Asian kids. But Asian-American kids are also frequently allergic to foods that are not considered common triggers in the United States. As a result, Asian-American parents may need to be vigilant about accidental exposure to foods that are not generally thought of as allergens.\u003c/p>\n\u003cp>Jeannie Tsai of Mountain View, California has a 4-year-old daughter who is allergic to multiple foods, including shellfish. Seafood stocks or dried shrimp may often be an ingredient in Asian meals, even though they are not visible in the finished dish or noted on the menu.\u003c/p>\n\u003cp>“We went to a Japanese restaurant and my daughter developed hives around her lips after accidentally drinking some miso soup that was cooked with fish bones,” says Tsai.\u003c/p>\n\u003cp>Shellfish allergy is much more common in Asian-Americans than the general population. Breakout data from the 2011 Pediatrics study reveals that Asian-Americans are almost twice as likely to be allergic to shellfish than other Americans, not surprising since the 2013 Asia Pacific Allergy report showed shellfish to be most common food allergen in many of the countries studied, including China, Taiwan and Thailand.\u003c/p>\n\u003cp>Most allergy sufferers, or their parents, have learned to be vigilant about avoiding exposure -- checking labels, packing lunches and avoiding restaurants. Brian Hom has been especially careful about food allergies since BJ’s death, but in 2013, Hom’s youngest son Steven was rushed to the emergency room after eating at a pho shop they’d frequented in the past without problems.\u003c/p>\n\u003cp>“He ate the same thing for years, noodle soup with seafood,” explain Hom. “They changed the recipe, boiling it with peanuts.”\u003c/p>\n\u003cfigure id=\"attachment_96192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-96192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg\" alt=\"Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food allergies seem especially cruel when people react to beloved traditional foods, causing them to avoid potlucks or family dinners for fear of unknown ingredients or cross-contamination. Cooking at home can even be a challenge. Wong has learned to prepare many Chinese foods that people typically eat at restaurants -- such dan tot egg tarts or leaf-wrapped zhong common to dim sum carts -- because of the danger that a steamer or pot of water may have also been used to cook foods that include peanuts. She reads labels and has even called distributors of packaged foods to inquire about ingredients, which is made difficult because of language barriers.\u003c/p>\n\u003cp>“I speak Cantonese pretty well,” says Wong, a second-generation Chinese-American. “But I don’t know how to read and write. I don’t have the words ‘anaphalaxis’ or ‘cross-contact’ in my vocabulary.”\u003c/p>\n\u003cp>Dr. Jae Rin Park, of West Point, New York, is a nutritional biochemist who is raising three young boys, each with multiple food allergies. Six-year-old Nathan is allergic to soy sauce, making it nearly impossible for his mother to prepare many traditional Korean dishes which she believes are important to maintaining optimal health.\u003c/p>\n\u003cp>“I’ve tried to substitute coconut aminos and Bragg’s liquid aminos, both of which taste bad and nothing like soy sauce and also seem to elicit some kind of reaction in my son,” Park says. “I miss cooking certain dishes like bulgogi or kalbi.”\u003c/p>\n\u003cp>Dietary restrictions can even interfere with religious practices. Chicago resident Sharmila Rao Thakkar’s 7-year-old son is allergic to tree nuts and peanuts, preventing him from participating in the Hindu tradition of prasad, in which worshippers eat a bit of blessed food, usually fruit or the Indian sweet halwah, both which are often combined with nuts.\u003c/p>\n\u003cp>“The priests pass it around and just expect all to take it, like communion,” says Thakkar. Since the prasad often contains allergens, Thakkar does not allow her son to partake, unless she or her mother have prepared it, and she is certain it is free of nuts.\u003c/p>\n\u003cp>\u003cstrong>Avoiding Foods is Not Enough\u003c/strong>\u003c/p>\n\u003cp>“Food allergy is different from lactose intolerance, which is very easy to treat, or celiac disease in which people cannot tolerate wheat,” explains Gupta.\u003c/p>\n\u003cp>For example, The Centers for Disease Control and Prevention reports that 90 percent of East Asians are lactose intolerant; their bodies don’t produce the enzymes to digest milk. The condition may cause discomfort, but can be easily managed by avoiding dairy products or by taking supplements. But for a person who is allergic to dairy, exposure to milk proteins triggers a potentially life-threatening response from the immune system. Stephanie Lau-Chen of Mountain View, California discovered her daughter’s severe allergy when the day care center called to report the 1-year-old looked a little blue after taking a bottle. She rushed the toddler to the emergency room, where doctors gave her a shot of epinephrine, a drug that stops anaphylactic reaction.\u003c/p>\n\u003cp>Lau-Chen has had two other close calls with her daughter, who is now 9 years old.\u003c/p>\n\u003cp>“They’re always accidents,” Lau-Chen says, explaining that along with the incident at day care, her daughter has had two anaphylactic reactions under her own watch. “One time there was a Jamba Juice that we thought was fruit based. Another time was at a friends house and we were passing around drinks to the kids.”\u003c/p>\n\u003cp>While Lau-Chen rushed her daughter to the emergency room after those incidents, she says in hindsight, she should have immediate used an epi-pen, a device that injects epinephrine into the bloodstream to stop the reaction.\u003c/p>\n\u003cp>\u003cstrong>“We’ve Been Eating This for Generations”\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg\" alt=\"Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Asian-American parents, one of the most formidable challenges is explaining the dietary restrictions to grandparents, who may be first-generation Americans or never heard of food allergies in their native countries. For immigrant families, in which generations may be separated by language and cultural differences, mealtime plays an especially important role.\u003c/p>\n\u003cp>“There are some unique challenges for Asian American children with food allergies,” says Grace Peace Yu M.D. M.Sc., “Parents and grandparents sometimes show their love through food.”\u003c/p>\n\u003cp>In Dublin, California, Dr. Yu treats many East Asian and South Asian patients in her allergy and immunology practice. She has seen a dangerous trend of patients’ families attempting to ‘cure’ food allergies on their own.\u003c/p>\n\u003cp>“What I’ve seen people do is bring their child back to India and bring them to Ayurvedic treatments,” says Yu. “Some of these treatments involve giving the child allergenic foods, and then have allergic reactions.” Because of the Asian high population in the Bay Area, her employer, the Palo Alto Medical Foundation, provides cultural awareness training for physicians.\u003c/p>\n\u003cp>Doctor’s children are not immune to food allergies, nor to the family tensions they can cause. Dr. Gupta’s research hit home when her own daughter was diagnosed as allergic to nuts, a common ingredient in her family’s Indian foods.\u003c/p>\n\u003cp>“We’ve been eating this for generations and generations,” Gupta’s relatives told her. The co-author of The Food Allergy Experience, Gupta suggests defusing the tension by inviting skeptical grandparents to tag along on doctor’s visits.\u003c/p>\n\u003cp>“Have the physician describe how serious it is to the family member,” advises Gupta. “Don’t put it on yourself. Put it on your doctor.”\u003c/p>\n\u003cp>\u003cstrong>If BJ’s Story Can Help Save a Life\u003c/strong>\u003c/p>\n\u003cp>Like Hom, Wong is also outspoken about food allergy safety, and notes that many of California’s leading food allergy advocates are also Asian-American. In 2014, Wong testified before the California State Senate in favor of SB1266, a bill requiring epi-pens in all public schools. The California measure went even further than the federal law signed by President Obama in 2013, which gave school staff permission to administer epi-pens. While health care groups and allergy advocates backed the bill, teachers unions fought it on the grounds that educators might be forced into administering medication against their will. California lawmakers passed the bill in September 2014, joining five other states in mandating all public schools to carry epinephrine, which can be used on any child having an analphylactic reaction.\u003c/p>\n\u003cfigure id=\"attachment_96194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg\" alt=\"Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Wong, a former school teacher, spoke in favor of the bill on a San Francisco TV station, an older relative became concerned about her future job prospects.\u003c/p>\n\u003cp>“In Asian-American culture, there’s a tendency to avoid causing trouble,” says Wong, “But I think when we keep quiet is when we put ourselves at risk.”\u003c/p>\n\u003cp>\u003cstrong>Could a Cure for Food Allergies Be Near?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96195\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_24.jpg\" alt=\"Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch.\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Stanford University, Kari Nadeau M.D. Ph.D has spent over a decade researching a cure for food allergies. Nadeau’s group, the Sean N. Parker Center for Allergy Research at Stanford University, currently has 13 different clinical trials designed to desensitize the immune system by administering microscopic amounts of allergens through a skin patch.\u003c/p>\n\u003cp>While the treatment may sound similar to Ayurvedic or Chinese medicine practices, Nadeau warns against attempts to treat food allergies outside of a medical environment.\u003c/p>\n\u003cp>“The amount that you have to start with to get someone desensitized is miniscule and safety needs to be carefully watched by trained personnel.” Dr. Nadeau is optimistic about the treatment, although it may be years away from being available to the public. “At the end of the day, there is hope and promise for patients and families with food allergies,” says Nadeau.\u003c/p>\n\u003cp>To date, over 200 people have had their food allergies successfully reversed through the Stanford program.\u003c/p>\n\u003cfigure id=\"attachment_96196\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_18.jpg\" alt=\"Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trial group includes patients of various ethnicities and socio-economic levels, including Sharon Wong’s son, who is beginning to show signs desensitizing to peanuts. Brian Hom’s youngest son Steven also tested the patch for one year, but dropped out of the study due to potential interference from his asthma medication. Hom hopes his son can benefit from immunotherapy in the future, especially since the technology is on the fast track to FDA approval. In the meantime, he continues to advocate, speaking at food allergy conferences and organizing the annual Food Allergy Research and Education (FARE) walk in San Jose. He hopes his story will show other Asian Americans that they are not immune to food allergies.\u003c/p>\n\u003cp>“You know how death is in the Asian community, it’s sacred,” says Hom. “Losing a child is even worse. Take it seriously. Go get checked.”\u003c/p>\n\u003cp>\u003cem>—Grace Hwang Lynch\u003c/em>\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area freelance writer specializing in culture and parenting. Her writing has appeared in PBS Parents, Salon, BlogHer, and Library Journal. She also writes the award-winning blog HapaMama: Asian Fusion Family and Food.\u003c/em>\u003c/p>\n\u003cp>This story is a part of \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\" rel=\"noopener\">Off the Menu: Asian America\u003c/a>, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\" rel=\"noopener\">Center for Asian American Media\u003c/a> and KQED, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/p>\n\u003cp>\u003cstrong>Participate in Indian American Food Allergy Survey\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dr. Ruchi Gupta is currently leading a pilot project to gather information about food allergies within the Indian American population. The survey aims to gather information about the most common allergens and symptoms within this community. Since the beginning of the year, over 70 participants have taken part in the survey. Gupta hopes the successful completion of this survey will lead to similar surveys within other demographic groups. If you are interested in participating in an online survey about food allergies, email Gupta at RUGupta@luriechildrens.org.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No One's Talking About What The Pacific Trade Deal Means For Diets",
"title": "No One's Talking About What The Pacific Trade Deal Means For Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you think trade deals are just about business, think again. They can also have a sweeping effect on how people eat. Take all those avocados, watermelon and \u003cem>cervezas\u003c/em> from Mexico we now consume, and the meat and feed corn for livestock we send there in exchange.\u003c/p>\n\u003cp>The Obama administration hasn't shared much detail about the provisions in its controversial \u003ca href=\"http://www.npr.org/2015/04/29/403094326/japans-abe-pushes-the-pacific-trade-deal-onto-center-stage\">Trans-Pacific Partnership\u003c/a>, the free trade deal between the U.S. and 11 countries\u003cstrong> \u003c/strong>currently being negotiated. But if it's anything like prior free trade agreements, two things are likely, trade experts say.\u003c/p>\n\u003cp>First, it will have a potentially troubling effect on food and diet\u003cstrong> \u003c/strong>in member countries. Second, no one will talk about these dimensions of the deal before it's inked.\u003c/p>\n\u003cp>\"Trade agreements don't deal at all with diet and health,\" \u003ca href=\"http://foodfirst.org/en/about/who/staff/eholtgim\">Eric Holt-Gimenez\u003c/a>, executive director of Food First, a national food and development nonprofit, tells The Salt. \"What's a concern is opening up markets. They're not expanding businesses to improve diets, they're doing that to meet the bottom line.\"\u003c/p>\n\u003cp>One example of a trade deal that should have addressed nutrition and health, according to Holt-Gimenez? The North American Free Trade Agreement \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">boosted American consumption of Mexican produce,\u003c/a> but also paved the way for Walmart and American food manufacturers to export and sell a lot more less healthful, processed food in Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet \"no-one even bothered to ... develop legislation that would address the impoverishment of the Mexican diet as a result of eating all of the processed foods sold out of Walmart,\" says Holt-Gimenez.\u003c/p>\n\u003cp>U.S. officials say they have no plans to explore the health impacts of the TPP. \"We do not see conclusive evidence that trade agreements themselves have a major impact on diet and health one way or the other,\" Cullen Schwarz, press secretary for the U.S. Department of Agriculture, writes in an email. For that reason, he says, it has not been part of discussion.\u003c/p>\n\u003cp>The new trade agreement will renegotiate provisions in existing agreements like NAFTA and create one set of rules between its 12 member countries, including the U.S., Mexico, Canada, Australia and Vietnam. The agreement's stated goal is to \u003ca href=\"http://https/ustr.gov/tpp/Summary-of-US-objectives\" target=\"_blank\">\"negotiate comprehensive and preferential access\"\u003c/a> for American businesses to foreign markets — including all the food items America sells, from agricultural products like meat and grain to processed foods like Doritos, Coca Cola and Cool Whip.\u003c/p>\n\u003cp>As Mark Bittman argued in a recent \u003ca href=\"http://www.nytimes.com/2015/04/22/opinion/obama-and-republicans-agree-on-the-trans-pacific-partnership-unfortunately.html?_r=1\">op-ed\u003c/a> in the \u003cem>New York Times\u003c/em>, the agreements can also be seen as an attack on farmers and food safety. \"The pact would threaten local food, diminish labeling laws, likely keep environmentally destructive industrial meat production high (despite the fact that as a nation we're eating less meat) and probably maintain high yields of commodity crops while causing price cuts.\"\u003c/p>\n\u003cp>Across the Pacific, health officials in Australia issued a\u003ca href=\"http://hiaconnect.edu.au/wp-content/uploads/2015/03/TPP_HIA.pdf\"> report warning of the likely health effects of the TPP\u003c/a> — including on diet, obesity and diabetes—on that country's citizens. Their biggest concern? That the \u003ca href=\"http://www.washingtonpost.com/opinions/kill-the-dispute-settlement-language-in-the-trans-pacific-partnership/2015/02/25/ec7705a2-bd1e-11e4-b274-e5209a3bc9a9_story.html\">controversial\u003c/a> \"Investor State Dispute Settlement\" provision, which allows corporations to sue governments for limiting their ability to compete in a market, would undercut food labeling policies that promote healthier food choices, making it more difficult to battle rising obesity rates.\u003c/p>\n\u003cp>U.S. officials say these concerns are likely unfounded. While they acknowledge that they haven't studied the nutrition effects of trade agreements, they argue that\u003cstrong> \u003c/strong>eliminating barriers to\u003cstrong> \u003c/strong>American food exports benefits everyone.\u003c/p>\n\u003cp>\"The Grown in America brand stands for quality ... and you're making this type of product more easily accessible for people,\" says Trevor Kincaid, a spokesperson for the office of the U.S. Trade Representative, which is in charge of negotiating the agreement. Pointing to the rising demand for meat in regions like southeast Asia with a burgeoning middle class, Kincaid adds, \"American farmers can help fill the void.\" What's more, he said, trade agreements can lower the cost of food because \"even just introducing competition just drives down costs.\"\u003c/p>\n\u003cp>As for concerns that ISDS could overturn public health laws, trade officials say that while the provision allows companies to file suit, it only offers financial compensation as a remedy. To actually change the law, companies have to win in local courts. (Think New York City's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">failed soda ban\u003c/a>.) Officials also say that procurement policies, such as those promoting the purchase of local food, are typically exempt from ISDS.\u003c/p>\n\u003cp>And as to whether the U.S. bears responsibility for rising obesity rates in its trading partners, Kincaid demurs. \"It may be one of those things where other things are happening,\" he says, pointing to the fact that obesity has risen across Latin America, not just in Mexico. And, he says, \"What your family chooses to purchase and eat is your decision.\"\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times\u003cem>bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Trade deals like NAFTA can have vast long-term impacts on diet and health. Experts say they're concerned that the U.S. isn't addressing these implications of the Trans-Pacific Partnership.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you think trade deals are just about business, think again. They can also have a sweeping effect on how people eat. Take all those avocados, watermelon and \u003cem>cervezas\u003c/em> from Mexico we now consume, and the meat and feed corn for livestock we send there in exchange.\u003c/p>\n\u003cp>The Obama administration hasn't shared much detail about the provisions in its controversial \u003ca href=\"http://www.npr.org/2015/04/29/403094326/japans-abe-pushes-the-pacific-trade-deal-onto-center-stage\">Trans-Pacific Partnership\u003c/a>, the free trade deal between the U.S. and 11 countries\u003cstrong> \u003c/strong>currently being negotiated. But if it's anything like prior free trade agreements, two things are likely, trade experts say.\u003c/p>\n\u003cp>First, it will have a potentially troubling effect on food and diet\u003cstrong> \u003c/strong>in member countries. Second, no one will talk about these dimensions of the deal before it's inked.\u003c/p>\n\u003cp>\"Trade agreements don't deal at all with diet and health,\" \u003ca href=\"http://foodfirst.org/en/about/who/staff/eholtgim\">Eric Holt-Gimenez\u003c/a>, executive director of Food First, a national food and development nonprofit, tells The Salt. \"What's a concern is opening up markets. They're not expanding businesses to improve diets, they're doing that to meet the bottom line.\"\u003c/p>\n\u003cp>One example of a trade deal that should have addressed nutrition and health, according to Holt-Gimenez? The North American Free Trade Agreement \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">boosted American consumption of Mexican produce,\u003c/a> but also paved the way for Walmart and American food manufacturers to export and sell a lot more less healthful, processed food in Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet \"no-one even bothered to ... develop legislation that would address the impoverishment of the Mexican diet as a result of eating all of the processed foods sold out of Walmart,\" says Holt-Gimenez.\u003c/p>\n\u003cp>U.S. officials say they have no plans to explore the health impacts of the TPP. \"We do not see conclusive evidence that trade agreements themselves have a major impact on diet and health one way or the other,\" Cullen Schwarz, press secretary for the U.S. Department of Agriculture, writes in an email. For that reason, he says, it has not been part of discussion.\u003c/p>\n\u003cp>The new trade agreement will renegotiate provisions in existing agreements like NAFTA and create one set of rules between its 12 member countries, including the U.S., Mexico, Canada, Australia and Vietnam. The agreement's stated goal is to \u003ca href=\"http://https/ustr.gov/tpp/Summary-of-US-objectives\" target=\"_blank\">\"negotiate comprehensive and preferential access\"\u003c/a> for American businesses to foreign markets — including all the food items America sells, from agricultural products like meat and grain to processed foods like Doritos, Coca Cola and Cool Whip.\u003c/p>\n\u003cp>As Mark Bittman argued in a recent \u003ca href=\"http://www.nytimes.com/2015/04/22/opinion/obama-and-republicans-agree-on-the-trans-pacific-partnership-unfortunately.html?_r=1\">op-ed\u003c/a> in the \u003cem>New York Times\u003c/em>, the agreements can also be seen as an attack on farmers and food safety. \"The pact would threaten local food, diminish labeling laws, likely keep environmentally destructive industrial meat production high (despite the fact that as a nation we're eating less meat) and probably maintain high yields of commodity crops while causing price cuts.\"\u003c/p>\n\u003cp>Across the Pacific, health officials in Australia issued a\u003ca href=\"http://hiaconnect.edu.au/wp-content/uploads/2015/03/TPP_HIA.pdf\"> report warning of the likely health effects of the TPP\u003c/a> — including on diet, obesity and diabetes—on that country's citizens. Their biggest concern? That the \u003ca href=\"http://www.washingtonpost.com/opinions/kill-the-dispute-settlement-language-in-the-trans-pacific-partnership/2015/02/25/ec7705a2-bd1e-11e4-b274-e5209a3bc9a9_story.html\">controversial\u003c/a> \"Investor State Dispute Settlement\" provision, which allows corporations to sue governments for limiting their ability to compete in a market, would undercut food labeling policies that promote healthier food choices, making it more difficult to battle rising obesity rates.\u003c/p>\n\u003cp>U.S. officials say these concerns are likely unfounded. While they acknowledge that they haven't studied the nutrition effects of trade agreements, they argue that\u003cstrong> \u003c/strong>eliminating barriers to\u003cstrong> \u003c/strong>American food exports benefits everyone.\u003c/p>\n\u003cp>\"The Grown in America brand stands for quality ... and you're making this type of product more easily accessible for people,\" says Trevor Kincaid, a spokesperson for the office of the U.S. Trade Representative, which is in charge of negotiating the agreement. Pointing to the rising demand for meat in regions like southeast Asia with a burgeoning middle class, Kincaid adds, \"American farmers can help fill the void.\" What's more, he said, trade agreements can lower the cost of food because \"even just introducing competition just drives down costs.\"\u003c/p>\n\u003cp>As for concerns that ISDS could overturn public health laws, trade officials say that while the provision allows companies to file suit, it only offers financial compensation as a remedy. To actually change the law, companies have to win in local courts. (Think New York City's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">failed soda ban\u003c/a>.) Officials also say that procurement policies, such as those promoting the purchase of local food, are typically exempt from ISDS.\u003c/p>\n\u003cp>And as to whether the U.S. bears responsibility for rising obesity rates in its trading partners, Kincaid demurs. \"It may be one of those things where other things are happening,\" he says, pointing to the fact that obesity has risen across Latin America, not just in Mexico. And, he says, \"What your family chooses to purchase and eat is your decision.\"\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times\u003cem>bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?",
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"content": "\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Can't Take Chipotle's GMO Announcement All That Seriously",
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"content": "\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tyson Foods To Stop Giving Chickens Antibiotics Used By Humans",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150428_me_tyson_foods_to_stop_giving_chickens_human-used_antibiotics.mp3\u003c/p>\n\u003cp>Tyson Foods, the country's biggest poultry producer, is promising to stop feeding its chickens any antibiotics that are used in human medicine.\u003c/p>\n\u003cp>It's the most dramatic sign so far of a major shift by the poultry industry. The speed with which chicken producers have turned away from antibiotics, in fact, has surprised some of the industry's longtime critics.\u003c/p>\n\u003cp>For decades, the farmers who raise chickens, pigs and cattle have used antibiotics as part of a formula for growing more animals, and growing them more cheaply.\u003c/p>\n\u003cp>But that practice has become controversial, because the more frequently such drugs are used, the more quickly bacteria evolve resistance to them. There are fears that antibiotic resistance could be migrating from bacteria in farm animals to bacteria that infect people — and that those infections are then more difficult to treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The poultry industry now appears ready to change course.\u003c/p>\n\u003cp>Over the past year, major companies such as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue\u003c/a> and \u003ca href=\"http://www.wsj.com/articles/pilgrims-expects-25-of-its-chicken-will-be-antibiotic-free-by-2019-1429564675\">Pilgrim's Pride\u003c/a> have announced significant cuts in antibiotic use.\u003c/p>\n\u003cp>Now Tyson Foods, the biggest of them all, \u003ca href=\"http://www.tysonfoods.com/Media/News-Releases/2015/04/Antibiotics-Announcement.aspx\">has announced\u003c/a> its own plan. Donnie Smith, Tyson's CEO, says that by September 2017, the company expects to eliminate the use of all antibiotics that also are used in human medicine.\u003c/p>\n\u003cp>Tyson still will use a class of antibiotics called ionophores that are not used to treat humans. If bacteria develop resistance to ionophores, doctors don't care, because they never use ionophores anyway.\u003c/p>\n\u003cp>Smith pointed out that Tyson is not promising to never ever use a human antibiotic. \"What we're saying is, we don't believe that we're going to need to. But we're not going to let chickens suffer,\" he says.\u003c/p>\n\u003cp>If the company does resort to using a human antibiotic, though, it will report that use publicly, Smith says.\u003c/p>\n\u003cp>According to Smith, Tyson already has reduced its use of human-use antibiotics by 80 percent over the past four years. More than 90 percent of its chickens, in fact, now do not receive any human-use antibiotics at any point in their lives.\u003c/p>\n\u003cp>The timetable and details of Tyson's plans echoed those of \u003ca href=\"http://news.mcdonalds.com/Corporate/news-stories/McDonald-s-USA-Announces-New-Antibiotics-Policy-an\">McDonald's\u003c/a>, which announced last month that within two years, its U.S. restaurants will not serve chicken from birds that have been treated with medically important antibiotics. Tyson Foods is a major supplier for McDonald's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a longtime critic of antibiotic use with the Pew Charitable Trust's Antibiotic Resistance Project, called the announcement a really big deal. \"Tyson is the big chicken producer,\" she said. \"Lots and lots of folks are saying that they want to go to fewer and fewer antibiotics, and Tyson is saying, 'We're with you. We're going there, too.' So this is huge.\"\u003c/p>\n\u003cp>On the same day that Tyson released its plans, Hansen's group announced its own \u003ca href=\"http://certifiedresponsibleantibiotics.org/\">initiative\u003c/a> to promote antibiotic-free chicken. It's a new certification for chicken, developed in collaboration with the U.S. Department of Agriculture and a group called \u003ca href=\"http://www.schoolfoodfocus.org/\">School Food Focus\u003c/a>. Auditors will verify that meat that receives this certification came from chickens that never were treated with medically relevant antibiotics, except when the birds were sick and needed treatment.\u003c/p>\n\u003cp>Other critics of antibiotic use also welcomed the announcement and called on other meat producers to follow the poultry industry's example. \"Why are the turkey, pork and beef industries lagging so far behind?\" asked Steve Roach, with a campaign called \u003ca href=\"http://www.keepantibioticsworking.com/\">Keep Antibiotics Working\u003c/a>, in a statement emailed to reporters.\u003c/p>\n\u003cp>\u003ca href=\"http://publichealth.gwu.edu/faculty/index.cfm?employeeID=907\">Lance Price\u003c/a>, a microbiologist and director of the recently launched Antibiotic Resistance Action Center at George Washington University, echoed the call for other producers to limit antibiotic use: \"The sooner we implement sound strategies to curb all unnecessary antibiotic use in every food-animal sector, the sooner we can protect public health from the looming threat of antibiotic-resistant bacteria.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Antibiotic use is falling out of fashion in the poultry industry. Tyson Foods, the biggest poultry producer in the U.S., says it will stop feeding its birds human-use antibiotics in two years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150428_me_tyson_foods_to_stop_giving_chickens_human-used_antibiotics.mp3\u003c/p>\n\u003cp>Tyson Foods, the country's biggest poultry producer, is promising to stop feeding its chickens any antibiotics that are used in human medicine.\u003c/p>\n\u003cp>It's the most dramatic sign so far of a major shift by the poultry industry. The speed with which chicken producers have turned away from antibiotics, in fact, has surprised some of the industry's longtime critics.\u003c/p>\n\u003cp>For decades, the farmers who raise chickens, pigs and cattle have used antibiotics as part of a formula for growing more animals, and growing them more cheaply.\u003c/p>\n\u003cp>But that practice has become controversial, because the more frequently such drugs are used, the more quickly bacteria evolve resistance to them. There are fears that antibiotic resistance could be migrating from bacteria in farm animals to bacteria that infect people — and that those infections are then more difficult to treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The poultry industry now appears ready to change course.\u003c/p>\n\u003cp>Over the past year, major companies such as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue\u003c/a> and \u003ca href=\"http://www.wsj.com/articles/pilgrims-expects-25-of-its-chicken-will-be-antibiotic-free-by-2019-1429564675\">Pilgrim's Pride\u003c/a> have announced significant cuts in antibiotic use.\u003c/p>\n\u003cp>Now Tyson Foods, the biggest of them all, \u003ca href=\"http://www.tysonfoods.com/Media/News-Releases/2015/04/Antibiotics-Announcement.aspx\">has announced\u003c/a> its own plan. Donnie Smith, Tyson's CEO, says that by September 2017, the company expects to eliminate the use of all antibiotics that also are used in human medicine.\u003c/p>\n\u003cp>Tyson still will use a class of antibiotics called ionophores that are not used to treat humans. If bacteria develop resistance to ionophores, doctors don't care, because they never use ionophores anyway.\u003c/p>\n\u003cp>Smith pointed out that Tyson is not promising to never ever use a human antibiotic. \"What we're saying is, we don't believe that we're going to need to. But we're not going to let chickens suffer,\" he says.\u003c/p>\n\u003cp>If the company does resort to using a human antibiotic, though, it will report that use publicly, Smith says.\u003c/p>\n\u003cp>According to Smith, Tyson already has reduced its use of human-use antibiotics by 80 percent over the past four years. More than 90 percent of its chickens, in fact, now do not receive any human-use antibiotics at any point in their lives.\u003c/p>\n\u003cp>The timetable and details of Tyson's plans echoed those of \u003ca href=\"http://news.mcdonalds.com/Corporate/news-stories/McDonald-s-USA-Announces-New-Antibiotics-Policy-an\">McDonald's\u003c/a>, which announced last month that within two years, its U.S. restaurants will not serve chicken from birds that have been treated with medically important antibiotics. Tyson Foods is a major supplier for McDonald's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a longtime critic of antibiotic use with the Pew Charitable Trust's Antibiotic Resistance Project, called the announcement a really big deal. \"Tyson is the big chicken producer,\" she said. \"Lots and lots of folks are saying that they want to go to fewer and fewer antibiotics, and Tyson is saying, 'We're with you. We're going there, too.' So this is huge.\"\u003c/p>\n\u003cp>On the same day that Tyson released its plans, Hansen's group announced its own \u003ca href=\"http://certifiedresponsibleantibiotics.org/\">initiative\u003c/a> to promote antibiotic-free chicken. It's a new certification for chicken, developed in collaboration with the U.S. Department of Agriculture and a group called \u003ca href=\"http://www.schoolfoodfocus.org/\">School Food Focus\u003c/a>. Auditors will verify that meat that receives this certification came from chickens that never were treated with medically relevant antibiotics, except when the birds were sick and needed treatment.\u003c/p>\n\u003cp>Other critics of antibiotic use also welcomed the announcement and called on other meat producers to follow the poultry industry's example. \"Why are the turkey, pork and beef industries lagging so far behind?\" asked Steve Roach, with a campaign called \u003ca href=\"http://www.keepantibioticsworking.com/\">Keep Antibiotics Working\u003c/a>, in a statement emailed to reporters.\u003c/p>\n\u003cp>\u003ca href=\"http://publichealth.gwu.edu/faculty/index.cfm?employeeID=907\">Lance Price\u003c/a>, a microbiologist and director of the recently launched Antibiotic Resistance Action Center at George Washington University, echoed the call for other producers to limit antibiotic use: \"The sooner we implement sound strategies to curb all unnecessary antibiotic use in every food-animal sector, the sooner we can protect public health from the looming threat of antibiotic-resistant bacteria.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n",
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"excerpt": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
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"description": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chipotle Says Adios To GMOs, As Food Industry Strips Away Ingredients",
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"content": "\u003cp>Fast-casual food chain Chipotle Mexican Grill has announced it has removed all ingredients made with genetically modified organisms from its menu, making good on a two-year-old \u003ca href=\"http://www.bloomberg.com/bw/articles/2013-06-18/the-genetically-modified-burrito-chipotle-tells-all\">promise\u003c/a>. It's the latest example of the food industry stripping away ingredients, some more questionable than others, as consumers demand a say in what's in their dinner.\u003c/p>\n\u003cp>There is no scientific evidence that GMOs pose a risk to health, as Chipotle founder and co-CEO Steve Ells readily acknowledges. \"I don't think this is about GMOs being harmful or not being harmful to your health,\" Ells tells The Salt. \"It's a bigger picture. It's really part of our food with integrity journey.\"\u003c/p>\n\u003cp>After Chipotle committed to ditching GMOs in 2013, its corn and flour tortillas were among the hardest items to revamp. But they're now GMO-free, thanks to Chipotle's collaborations with suppliers to plant non-GMO corn varieties. The soybean oil in the chips and taco shells, which was GMO, has also been replaced with non-GMO sunflower oil.\u003c/p>\n\u003cp>But the journey isn't done: Chipotle still uses meat from animals that may feed on GMO corn or soybeans. Ells says he wants to change that, but it is likely to take several years.\u003c/p>\n\u003cp>Michael Moss, author of \u003cem>Salt Sugar Fat: How the Food Giants Hooked Us,\u003c/em> applauds Chipotle's move to remove GMOs from its menu. \"I'm ambivalent about GMOs, personally,\" Moss tells The Salt, \"but I think Chipotle, with this move, is once again showing how fast it's positioning the company to respond to its customers' concerns about food.\"\u003c/p>\n\u003cfigure id=\"attachment_95708\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg\" alt=\"Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans.\" width=\"500\" class=\"size-full wp-image-95708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans. \u003ccite>(Courtesy of Chipotle Mexican Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Chipotle's announcement isn't so surprising, given its ethos of prizing fresh, high-quality ingredients, it's also part of a broader trend. These days, product reformulations, revamped recipes and changes in sourcing are increasingly becoming the price of doing business in the food industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just last week, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/24/402031457/pepsico-swaps-diet-drinks-aspartame-for-other-artificial-sweeteners\">Pepsi announced\u003c/a> it was getting rid of aspartame — a sweetener federal regulators long declared safe in the amounts commonly used by the food industry — in Diet Pepsi; and Kraft announced it was dropping artificial dyes in its iconic bright-orange Macaroni & Cheese Dinner. Earlier this year, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's said\u003c/a> it would start sourcing chicken raised without antibiotics, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle declared\u003c/a> it would dump artificial colorings and flavorings from its chocolate candies. Last year, a campaign that included 40,000 Facebook posts helped persuade General Mills to make Cheerios non-GMO. Another campaign \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">swayed Subway\u003c/a> to remove the additive azodicarbonamide from its breads.\u003c/p>\n\u003cp>Moss says falling sales and consumer-safety concerns are \u003ca href=\"http://www.npr.org/2015/03/21/394423069/as-americans-eat-healthier-processed-foods-starting-to-spoil\">driving large food firms\u003c/a> to change their products.\u003c/p>\n\u003cp>\"When consumers get concerned about one ingredient or one additive and that shows in a drop in sales, the companies go crazy and work as hard as they can to get rid of that,\" Moss says. \"They're incredibly sensitive to sales figures. We've seen one company after the next reporting horrific profits. They blame it on consumers getting concerned about what they put in their bodies.\"\u003c/p>\n\u003cp>But some of the recent fervor around stripping additives from processed foods misses the bigger picture, says Michele Simon, a public health lawyer, blogger and critic of the food industry.\u003c/p>\n\u003cp>\"Just tinkering with the ingredients in highly processed food is not going to make a dent in Americans' overall poor diet,\" Simon tells The Salt. \"The strongest scientific evidence calls for Americans to increase their intake of fruits and vegetables. I just want that bigger-picture perspective included.\"\u003c/p>\n\u003cp>Billy Roberts, a senior analyst for food and drink at Mintel, a market research firm, agrees that consumers are leading the way when it comes to demanding products that are GMO- and additive-free.\u003c/p>\n\u003cp>Roberts points to a survey of 2,000 Internet users 18 and older the company conducted in January. About 40 percent of participants indicated they would like food companies to stop using artificial sweeteners. And Roberts says following Pepsi's announcement that it will stop using aspartame, he won't be surprised if Coca-Cola announces a similar move.\u003c/p>\n\u003cp>\"I don't know of anyone who has dug in their heels on this,\" Moss says. \"These companies are not brave like that. They're risk-averse. They'll go whichever way public opinion goes. It's just a matter of time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fast-casual food chain Chipotle Mexican Grill has announced it has removed all ingredients made with genetically modified organisms from its menu, making good on a two-year-old \u003ca href=\"http://www.bloomberg.com/bw/articles/2013-06-18/the-genetically-modified-burrito-chipotle-tells-all\">promise\u003c/a>. It's the latest example of the food industry stripping away ingredients, some more questionable than others, as consumers demand a say in what's in their dinner.\u003c/p>\n\u003cp>There is no scientific evidence that GMOs pose a risk to health, as Chipotle founder and co-CEO Steve Ells readily acknowledges. \"I don't think this is about GMOs being harmful or not being harmful to your health,\" Ells tells The Salt. \"It's a bigger picture. It's really part of our food with integrity journey.\"\u003c/p>\n\u003cp>After Chipotle committed to ditching GMOs in 2013, its corn and flour tortillas were among the hardest items to revamp. But they're now GMO-free, thanks to Chipotle's collaborations with suppliers to plant non-GMO corn varieties. The soybean oil in the chips and taco shells, which was GMO, has also been replaced with non-GMO sunflower oil.\u003c/p>\n\u003cp>But the journey isn't done: Chipotle still uses meat from animals that may feed on GMO corn or soybeans. Ells says he wants to change that, but it is likely to take several years.\u003c/p>\n\u003cp>Michael Moss, author of \u003cem>Salt Sugar Fat: How the Food Giants Hooked Us,\u003c/em> applauds Chipotle's move to remove GMOs from its menu. \"I'm ambivalent about GMOs, personally,\" Moss tells The Salt, \"but I think Chipotle, with this move, is once again showing how fast it's positioning the company to respond to its customers' concerns about food.\"\u003c/p>\n\u003cfigure id=\"attachment_95708\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg\" alt=\"Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans.\" width=\"500\" class=\"size-full wp-image-95708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans. \u003ccite>(Courtesy of Chipotle Mexican Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Chipotle's announcement isn't so surprising, given its ethos of prizing fresh, high-quality ingredients, it's also part of a broader trend. These days, product reformulations, revamped recipes and changes in sourcing are increasingly becoming the price of doing business in the food industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just last week, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/24/402031457/pepsico-swaps-diet-drinks-aspartame-for-other-artificial-sweeteners\">Pepsi announced\u003c/a> it was getting rid of aspartame — a sweetener federal regulators long declared safe in the amounts commonly used by the food industry — in Diet Pepsi; and Kraft announced it was dropping artificial dyes in its iconic bright-orange Macaroni & Cheese Dinner. Earlier this year, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's said\u003c/a> it would start sourcing chicken raised without antibiotics, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle declared\u003c/a> it would dump artificial colorings and flavorings from its chocolate candies. Last year, a campaign that included 40,000 Facebook posts helped persuade General Mills to make Cheerios non-GMO. Another campaign \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">swayed Subway\u003c/a> to remove the additive azodicarbonamide from its breads.\u003c/p>\n\u003cp>Moss says falling sales and consumer-safety concerns are \u003ca href=\"http://www.npr.org/2015/03/21/394423069/as-americans-eat-healthier-processed-foods-starting-to-spoil\">driving large food firms\u003c/a> to change their products.\u003c/p>\n\u003cp>\"When consumers get concerned about one ingredient or one additive and that shows in a drop in sales, the companies go crazy and work as hard as they can to get rid of that,\" Moss says. \"They're incredibly sensitive to sales figures. We've seen one company after the next reporting horrific profits. They blame it on consumers getting concerned about what they put in their bodies.\"\u003c/p>\n\u003cp>But some of the recent fervor around stripping additives from processed foods misses the bigger picture, says Michele Simon, a public health lawyer, blogger and critic of the food industry.\u003c/p>\n\u003cp>\"Just tinkering with the ingredients in highly processed food is not going to make a dent in Americans' overall poor diet,\" Simon tells The Salt. \"The strongest scientific evidence calls for Americans to increase their intake of fruits and vegetables. I just want that bigger-picture perspective included.\"\u003c/p>\n\u003cp>Billy Roberts, a senior analyst for food and drink at Mintel, a market research firm, agrees that consumers are leading the way when it comes to demanding products that are GMO- and additive-free.\u003c/p>\n\u003cp>Roberts points to a survey of 2,000 Internet users 18 and older the company conducted in January. About 40 percent of participants indicated they would like food companies to stop using artificial sweeteners. And Roberts says following Pepsi's announcement that it will stop using aspartame, he won't be surprised if Coca-Cola announces a similar move.\u003c/p>\n\u003cp>\"I don't know of anyone who has dug in their heels on this,\" Moss says. \"These companies are not brave like that. They're risk-averse. They'll go whichever way public opinion goes. It's just a matter of time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Color of Food: America’s Invisible Farmers",
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"content": "\u003cp>At the height of Black farming in the U.S., a million farmers owned almost 17 million acres of land. Between 1920 and 1996, however, Black land ownership dropped by 70 percent and in 2012, there \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\" target=\"_blank\">were only 44,000 Black farmers in the nation\u003c/a>.\u003c/p>\n\u003cp>Thanks to evidence uncovered in a landmark lawsuit \u003ca href=\"http://en.wikipedia.org/wiki/Pigford_v._Glickman\" target=\"_blank\">Pigford v. Glickman\u003c/a>, we now know that the U.S. Department of Agriculture (USDA) denied credit and benefits to Black farmers and gave preferential treatment to White farmers, essentially forcing Black farmers out of agriculture. By 1992, the number of Black farmers in America had declined by 98 percent.\u003c/p>\n\u003cp>But that’s not all. Across the board, people of color are under-represented in today’s agricultural landscape. According to the \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/beginning-disadvantaged-farmers/socially-disadvantaged-farmers-race,-hispanic-origin,-and-gender.aspx#.VEaDsRax39V\" target=\"_blank\">latest USDA agriculture census\u003c/a>, Latinos make up 3.2 percent of today’s farm owners, American Indians or Alaska natives make up 1.8 percent, Black or African people make up 1.6 percent, and Asians constitute less that 1 percent.\u003c/p>\n\u003cp>These are the kinds of facts that propelled me to write \u003cem>\u003ca href=\"http://thecolorofood.com/order-book/\" target=\"_blank\">The Color of Food: Stories of Race, Resilience, and Farming\u003c/a>\u003c/em>. When I joined the food and agricultural movement as a woman of color, I was immediately struck by the glaring racial disparities that live, not only in the food system regarding food access and health, but in the good food movement itself.\u003c/p>\n\u003cp>I could see that the face of the movement was not representing communities of color, the very same communities most heavily impacted by a broken food system. I felt like these voices were missing in the discussions about organic farming, rural homesteading, and even food justice and the urban farming projects that were sprouting up across the nation. It seemed the role of people of color in food and agriculture was misrepresented and defined solely in statistics about inequity. I knew our story was richer than that and I thought storytelling from farmers and food activists of color was the perfect way to share it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While farming full time on a small CSA farm, I began putting The Color of Food storytelling project together. I spent almost two years reaching out to farmers and food activists and building relationships with people I was meeting at conferences like the Black Farmers and Urban Gardeners Conference or Growing Food and Justice for All’s Annual Gathering. After \u003ca href=\"https://www.indiegogo.com/projects/the-color-of-food\" target=\"_blank\">fundraising on IndieGoGo\u003c/a>, with the support of family, friends, and other farmers and activists nationwide I raised over $10,000 for the book, which allowed me to get on the road and start collecting stories.\u003c/p>\n\u003cp>I interviewed over 75 farmers from the Southeast to the Northwest. When I transcribed these stories after five months on the road, I was instantly transported back to the farms where I might have been sitting in the farmer’s living room looking at old family photos, or riding in a truck listening to a farmer tell me why growing food was so important to them, or kneeling in the sunshine harvesting side by side as they told me the history of the very land we had our hands in.\u003c/p>\n\u003cp>Our conversations would run from family histories to historic discrimination in their communities; land love and loss; barriers to successes; and traditional foodways they are trying to preserve in their communities.\u003c/p>\n\u003cp>So many topics ran out like roots from these conversations, and this was the hardest part of putting the book together. Each story carried its own power and individuality, but many of them centered around land, power, resilience, community, and culture, which was how I decided to organize the book, with an additional section dedicated to women and young farmers.\u003c/p>\n\u003cp>The Color of Food takes you on a journey–a journey that started out on a personal note as I worked to understand my place in the food movement, but ended up being far bigger than that. For people of color, The Color of Food is about reclaiming our agrarian identity.\u003c/p>\n\u003cp>It’s purpose is to remind us of all the less-visible communities that steward the land and the foodways and farming practices we carry. It’s also about digging into the untold stories of the land before we can dig into the soil itself.\u003c/p>\n\u003cp>\u003cem>Civil Eats will share excerpts of The Color of Food throughout the month of April. Read the \u003ca href=\"http://civileats.com/2015/04/14/the-color-of-food-building-autonomy-as-african-american-farmers//\" target=\"_blank\">first one here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nNatasha is a writer, farmer and food justice activist. She is the author of \u003cem>\u003ca href=\"http://thecolorofood.com/order-book//\" target=\"_blank\">The Color of Food\u003c/a>\u003c/em>, a book that focuses on the intersection of race and food by amplifying the voices of farms and food work led by people of color. Natasha also blogs at \u003ca href=\"http://browngirlfarming.com/\" target=\"_blank\">Brown.Girl.Farming\u003c/a>.\u003c/p>\n\n",
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"headline": "The Color of Food: America’s Invisible Farmers",
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"nprByline": "Natasha Bowens, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the height of Black farming in the U.S., a million farmers owned almost 17 million acres of land. Between 1920 and 1996, however, Black land ownership dropped by 70 percent and in 2012, there \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\" target=\"_blank\">were only 44,000 Black farmers in the nation\u003c/a>.\u003c/p>\n\u003cp>Thanks to evidence uncovered in a landmark lawsuit \u003ca href=\"http://en.wikipedia.org/wiki/Pigford_v._Glickman\" target=\"_blank\">Pigford v. Glickman\u003c/a>, we now know that the U.S. Department of Agriculture (USDA) denied credit and benefits to Black farmers and gave preferential treatment to White farmers, essentially forcing Black farmers out of agriculture. By 1992, the number of Black farmers in America had declined by 98 percent.\u003c/p>\n\u003cp>But that’s not all. Across the board, people of color are under-represented in today’s agricultural landscape. According to the \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/beginning-disadvantaged-farmers/socially-disadvantaged-farmers-race,-hispanic-origin,-and-gender.aspx#.VEaDsRax39V\" target=\"_blank\">latest USDA agriculture census\u003c/a>, Latinos make up 3.2 percent of today’s farm owners, American Indians or Alaska natives make up 1.8 percent, Black or African people make up 1.6 percent, and Asians constitute less that 1 percent.\u003c/p>\n\u003cp>These are the kinds of facts that propelled me to write \u003cem>\u003ca href=\"http://thecolorofood.com/order-book/\" target=\"_blank\">The Color of Food: Stories of Race, Resilience, and Farming\u003c/a>\u003c/em>. When I joined the food and agricultural movement as a woman of color, I was immediately struck by the glaring racial disparities that live, not only in the food system regarding food access and health, but in the good food movement itself.\u003c/p>\n\u003cp>I could see that the face of the movement was not representing communities of color, the very same communities most heavily impacted by a broken food system. I felt like these voices were missing in the discussions about organic farming, rural homesteading, and even food justice and the urban farming projects that were sprouting up across the nation. It seemed the role of people of color in food and agriculture was misrepresented and defined solely in statistics about inequity. I knew our story was richer than that and I thought storytelling from farmers and food activists of color was the perfect way to share it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While farming full time on a small CSA farm, I began putting The Color of Food storytelling project together. I spent almost two years reaching out to farmers and food activists and building relationships with people I was meeting at conferences like the Black Farmers and Urban Gardeners Conference or Growing Food and Justice for All’s Annual Gathering. After \u003ca href=\"https://www.indiegogo.com/projects/the-color-of-food\" target=\"_blank\">fundraising on IndieGoGo\u003c/a>, with the support of family, friends, and other farmers and activists nationwide I raised over $10,000 for the book, which allowed me to get on the road and start collecting stories.\u003c/p>\n\u003cp>I interviewed over 75 farmers from the Southeast to the Northwest. When I transcribed these stories after five months on the road, I was instantly transported back to the farms where I might have been sitting in the farmer’s living room looking at old family photos, or riding in a truck listening to a farmer tell me why growing food was so important to them, or kneeling in the sunshine harvesting side by side as they told me the history of the very land we had our hands in.\u003c/p>\n\u003cp>Our conversations would run from family histories to historic discrimination in their communities; land love and loss; barriers to successes; and traditional foodways they are trying to preserve in their communities.\u003c/p>\n\u003cp>So many topics ran out like roots from these conversations, and this was the hardest part of putting the book together. Each story carried its own power and individuality, but many of them centered around land, power, resilience, community, and culture, which was how I decided to organize the book, with an additional section dedicated to women and young farmers.\u003c/p>\n\u003cp>The Color of Food takes you on a journey–a journey that started out on a personal note as I worked to understand my place in the food movement, but ended up being far bigger than that. For people of color, The Color of Food is about reclaiming our agrarian identity.\u003c/p>\n\u003cp>It’s purpose is to remind us of all the less-visible communities that steward the land and the foodways and farming practices we carry. It’s also about digging into the untold stories of the land before we can dig into the soil itself.\u003c/p>\n\u003cp>\u003cem>Civil Eats will share excerpts of The Color of Food throughout the month of April. Read the \u003ca href=\"http://civileats.com/2015/04/14/the-color-of-food-building-autonomy-as-african-american-farmers//\" target=\"_blank\">first one here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nNatasha is a writer, farmer and food justice activist. She is the author of \u003cem>\u003ca href=\"http://thecolorofood.com/order-book//\" target=\"_blank\">The Color of Food\u003c/a>\u003c/em>, a book that focuses on the intersection of race and food by amplifying the voices of farms and food work led by people of color. Natasha also blogs at \u003ca href=\"http://browngirlfarming.com/\" target=\"_blank\">Brown.Girl.Farming\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"marketplace": {
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"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",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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