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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered: \u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3\u003c/p>\n\u003cp>It has been about a decade since beekeepers and scientists began documenting a decline in honeybee populations and other important pollinators.\u003c/p>\n\u003cp>Even if you're not a lover of bees or honey, you should know that bees are critically important to our food supply. They help pollinate billions of dollars of crops each year, from apples and carrots to blueberries and almonds.\u003c/p>\n\u003cp>So if bees are threatened, ultimately, the production of these crops will be threatened, too.\u003c/p>\n\u003cp>Scientists have shown that a range of factors — from climate change to viruses to loss of habitat — are contributing to the global decline in bee health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\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": "How The Food Industry Relies On Scientists With Big Tobacco Ties",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story is excerpted from an investigation by the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>The food industry regularly turns to a small group of scientists — including several with ties to Big Tobacco — to determine whether additives it is adding to food products are safe. And these relationships often allow food companies to avoid a rigorous pre-market government safety review, according to a Center for Public Integrity review of \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices&sort=GRN_No&order=DESC&showAll=true&type=basic&search=\">publicly available\u003c/a> data.\u003c/p>\n\u003cp>Critics of the system that ushers new food products to market say it is rife with conflicts of interest. When scientists depend on the food industry for income, they may be less likely to contest the safety of ingredients companies hope to market.\u003c/p>\n\u003cp>\"These are standing [scientific] panels of industry-hired guns,\" says Laura MacCleery, an attorney for the Center for Science in the Public Interest. \"It is funding bias on steroids.\"\u003c/p>\n\u003cp>A 1958 law allows companies seeking to market new ingredients to avoid an extensive safety review led by the U.S. Food and Drug Administration if they can establish that their additives are \"generally recognized as safe,\" or GRAS. In practice, that means companies must demonstrate that there is a consensus among scientific experts that their ingredients are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To do so, they usually convene a panel of scientists to review published and unpublished safety data. Of 562 publicly available GRAS determinations voluntarily submitted to the FDA since 1998, the center analysis found that companies used such panels two-thirds of the time.\u003c/p>\n\u003cp>These panels, typically composed of three members, are meant to represent the scientific community at large. And they have great power because their decision is the final word on the use of the ingredient. Once the panel deems a new additive as GRAS, it can go into an array of foods that end up on supermarket shelves, with no notice to or review by the FDA.\u003c/p>\n\u003cp>Critics say that gives food companies an incentive to turn to experts they believe will look kindly upon their ingredients and gives scientists incentive to do so.\u003c/p>\n\u003cp>\"If I know that my paycheck is coming from a specific source, and I've been doing that for years and years, and that is what feeds me and my family, it becomes really difficult for me to be totally independent of the hand that is feeding me,\" says \u003ca href=\"http://www.nrdc.org/about/staff/erik-olson\">Erik Olson\u003c/a>, senior strategic director for health and food at the Natural Resources Defense Council.\u003c/p>\n\u003cp>Many scientific consultants dispute accusations that they are conflicted, arguing instead that they are the most qualified and most experienced scientists for the job.\u003c/p>\n\u003cp>\"If you're good at something, of course you're going to be in demand,\" says Joseph Borzelleca, who has appeared on 41 percent of the panels convened in the past 17 years — three times as many as the next most hired expert.\u003c/p>\n\u003cp>Borzelleca and other scientists say their reviews are thorough and that the GRAS process ensures the safety of food additives.\u003c/p>\n\u003cp>\"As long as you adhere to science-based review,\" says John Thomas, a scientific consultant, \"then I don't think there's a better peer-reviewed process in place.\"\u003c/p>\n\u003cp>The world of GRAS panelists is a small one. A Center for Public Integrity analysis found that the top 10 most frequently hired panelists have each sat on two dozen or more panels. Oftentimes, the same team of experts serves on panels together.\u003c/p>\n\u003cp>\"There's a reason you keep going back to the same people, and that's because these are people with sterling reputations, impeccable credentials and they know what they're doing,\" says \u003ca href=\"http://www.jheimbach.com/about.html\">James Heimbach\u003c/a>, who has convened GRAS panels for decades.\u003c/p>\n\u003cp>But \"the fact that there's ... repetition and there's familiarity ... could potentially breed a conflict,\" adds \u003ca href=\"http://www.gao.gov/key_issues/food_safety/issue_summary#t=4\">Steve Morris,\u003c/a> acting director of natural resources and environment for the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/new.items/d10246.pdf\">report\u003c/a> in 2010 that cited financial conflicts of interest in the GRAS system as a concern.\u003c/p>\n\u003cp>The center's analysis very likely captures only a fraction of all expert panels convened to establish the GRAS status of additives. That's because companies can make safety evaluations in secret without ever telling the FDA.\u003c/p>\n\u003cp>Companies are allowed to hire a single consultant to sign off on safety determinations or rely on the judgment of their own experts — and did so about a third of the time.\u003c/p>\n\u003cp>The center identified at least 10 GRAS panelists — including four of the most frequently hired experts — who have in the past had ties to the tobacco industry, according to a \u003ca href=\"http://www.library.ucsf.edu/tobacco\">review\u003c/a> of tobacco industry documents archived by the University of California, San Francisco. Two of the 10 scientists were once full-time employees of big tobacco companies.\u003c/p>\n\u003cp>Some of these panelists said that their work for the tobacco industry was limited to evaluating the safety of cigarette additives or newly developed cigarette products that tobacco companies thought would be less dangerous. They stressed that they did not defend the safety of cigarettes in general.\u003c/p>\n\u003cp>Borzelleca's work for the tobacco industry dates at least to the early 1980s.\u003c/p>\n\u003cp>An RJ Reynolds \u003ca href=\"http://legacy.library.ucsf.edu/tid/xym39d00/pdf?search=%22borzelleca%22\">memo from 1984 notes\u003c/a> that Borzelleca \"has been secured by the tobacco industry to represent our position\" during discussions with the Department of Health and Human Services about cigarette additives.\u003c/p>\n\u003cp>Two years later, the company envisioned Borzelleca as its \"main spokesman\" if a list of cigarette additives submitted to HHS were to be leaked to the press and \"there is sustained and intense media coverage of ingredients issues,\" according to a \u003ca href=\"http://legacy.library.ucsf.edu/tid/lmq12a00/pdf?search=%22borzelleca%22\">confidential memo\u003c/a> regarding the tobacco industry's \"public relations strategy.\"\u003c/p>\n\u003cp>\"My advice to the tobacco industry was that the GRAS substances they were using are safe when ingested,\" Borzelleca wrote in an emailed response to center questions, \"but I could not comment on their effects when they were subjected to the high temperatures of a lighted cigarette, a position that I still have.\"\u003c/p>\n\u003cp>\u003cem>\u003cem>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>.\u003cem>\u003cem>\u003cem> Follow the center on Twitter \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"https://twitter.com/Publici\">@Publici\u003c/a> \u003cem>\u003cem>\u003cem>or sign up for its \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">newsletter\u003c/a>. \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>\u003cem>This story is excerpted from an investigation by the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>The food industry regularly turns to a small group of scientists — including several with ties to Big Tobacco — to determine whether additives it is adding to food products are safe. And these relationships often allow food companies to avoid a rigorous pre-market government safety review, according to a Center for Public Integrity review of \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices&sort=GRN_No&order=DESC&showAll=true&type=basic&search=\">publicly available\u003c/a> data.\u003c/p>\n\u003cp>Critics of the system that ushers new food products to market say it is rife with conflicts of interest. When scientists depend on the food industry for income, they may be less likely to contest the safety of ingredients companies hope to market.\u003c/p>\n\u003cp>\"These are standing [scientific] panels of industry-hired guns,\" says Laura MacCleery, an attorney for the Center for Science in the Public Interest. \"It is funding bias on steroids.\"\u003c/p>\n\u003cp>A 1958 law allows companies seeking to market new ingredients to avoid an extensive safety review led by the U.S. Food and Drug Administration if they can establish that their additives are \"generally recognized as safe,\" or GRAS. In practice, that means companies must demonstrate that there is a consensus among scientific experts that their ingredients are safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To do so, they usually convene a panel of scientists to review published and unpublished safety data. Of 562 publicly available GRAS determinations voluntarily submitted to the FDA since 1998, the center analysis found that companies used such panels two-thirds of the time.\u003c/p>\n\u003cp>These panels, typically composed of three members, are meant to represent the scientific community at large. And they have great power because their decision is the final word on the use of the ingredient. Once the panel deems a new additive as GRAS, it can go into an array of foods that end up on supermarket shelves, with no notice to or review by the FDA.\u003c/p>\n\u003cp>Critics say that gives food companies an incentive to turn to experts they believe will look kindly upon their ingredients and gives scientists incentive to do so.\u003c/p>\n\u003cp>\"If I know that my paycheck is coming from a specific source, and I've been doing that for years and years, and that is what feeds me and my family, it becomes really difficult for me to be totally independent of the hand that is feeding me,\" says \u003ca href=\"http://www.nrdc.org/about/staff/erik-olson\">Erik Olson\u003c/a>, senior strategic director for health and food at the Natural Resources Defense Council.\u003c/p>\n\u003cp>Many scientific consultants dispute accusations that they are conflicted, arguing instead that they are the most qualified and most experienced scientists for the job.\u003c/p>\n\u003cp>\"If you're good at something, of course you're going to be in demand,\" says Joseph Borzelleca, who has appeared on 41 percent of the panels convened in the past 17 years — three times as many as the next most hired expert.\u003c/p>\n\u003cp>Borzelleca and other scientists say their reviews are thorough and that the GRAS process ensures the safety of food additives.\u003c/p>\n\u003cp>\"As long as you adhere to science-based review,\" says John Thomas, a scientific consultant, \"then I don't think there's a better peer-reviewed process in place.\"\u003c/p>\n\u003cp>The world of GRAS panelists is a small one. A Center for Public Integrity analysis found that the top 10 most frequently hired panelists have each sat on two dozen or more panels. Oftentimes, the same team of experts serves on panels together.\u003c/p>\n\u003cp>\"There's a reason you keep going back to the same people, and that's because these are people with sterling reputations, impeccable credentials and they know what they're doing,\" says \u003ca href=\"http://www.jheimbach.com/about.html\">James Heimbach\u003c/a>, who has convened GRAS panels for decades.\u003c/p>\n\u003cp>But \"the fact that there's ... repetition and there's familiarity ... could potentially breed a conflict,\" adds \u003ca href=\"http://www.gao.gov/key_issues/food_safety/issue_summary#t=4\">Steve Morris,\u003c/a> acting director of natural resources and environment for the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/new.items/d10246.pdf\">report\u003c/a> in 2010 that cited financial conflicts of interest in the GRAS system as a concern.\u003c/p>\n\u003cp>The center's analysis very likely captures only a fraction of all expert panels convened to establish the GRAS status of additives. That's because companies can make safety evaluations in secret without ever telling the FDA.\u003c/p>\n\u003cp>Companies are allowed to hire a single consultant to sign off on safety determinations or rely on the judgment of their own experts — and did so about a third of the time.\u003c/p>\n\u003cp>The center identified at least 10 GRAS panelists — including four of the most frequently hired experts — who have in the past had ties to the tobacco industry, according to a \u003ca href=\"http://www.library.ucsf.edu/tobacco\">review\u003c/a> of tobacco industry documents archived by the University of California, San Francisco. Two of the 10 scientists were once full-time employees of big tobacco companies.\u003c/p>\n\u003cp>Some of these panelists said that their work for the tobacco industry was limited to evaluating the safety of cigarette additives or newly developed cigarette products that tobacco companies thought would be less dangerous. They stressed that they did not defend the safety of cigarettes in general.\u003c/p>\n\u003cp>Borzelleca's work for the tobacco industry dates at least to the early 1980s.\u003c/p>\n\u003cp>An RJ Reynolds \u003ca href=\"http://legacy.library.ucsf.edu/tid/xym39d00/pdf?search=%22borzelleca%22\">memo from 1984 notes\u003c/a> that Borzelleca \"has been secured by the tobacco industry to represent our position\" during discussions with the Department of Health and Human Services about cigarette additives.\u003c/p>\n\u003cp>Two years later, the company envisioned Borzelleca as its \"main spokesman\" if a list of cigarette additives submitted to HHS were to be leaked to the press and \"there is sustained and intense media coverage of ingredients issues,\" according to a \u003ca href=\"http://legacy.library.ucsf.edu/tid/lmq12a00/pdf?search=%22borzelleca%22\">confidential memo\u003c/a> regarding the tobacco industry's \"public relations strategy.\"\u003c/p>\n\u003cp>\"My advice to the tobacco industry was that the GRAS substances they were using are safe when ingested,\" Borzelleca wrote in an emailed response to center questions, \"but I could not comment on their effects when they were subjected to the high temperatures of a lighted cigarette, a position that I still have.\"\u003c/p>\n\u003cp>\u003cem>\u003cem>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>.\u003cem>\u003cem>\u003cem> Follow the center on Twitter \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"https://twitter.com/Publici\">@Publici\u003c/a> \u003cem>\u003cem>\u003cem>or sign up for its \u003c/em>\u003c/em>\u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">newsletter\u003c/a>. \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": "Redistribute California's Water? Not Without A Fight",
"title": "Redistribute California's Water? Not Without A Fight",
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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/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why The FDA Has Never Looked At Some Of The Additives In Our Food",
"title": "Why The FDA Has Never Looked At Some Of The Additives In Our Food",
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"content": "\u003cp>\u003cem>This piece comes from the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>Companies have added thousands of ingredients to foods with little to no government oversight. That's thanks to a loophole in a decades-old law that allows them to deem an additive to be \"generally recognized as safe\" — or GRAS — without the U.S. Food and Drug Administration's blessing, or even its knowledge.\u003c/p>\n\u003cp>The loophole was originally intended to allow manufacturers of common ingredients like vinegar and table salt — when added to processed foods — to bypass the FDA's lengthy safety-review process. But over time, companies have found that it's far more efficient to take advantage of the exemption to get their products on shelves quickly. Some of these products contain additives that the FDA has found to pose dangers. And even ingredients the agency has agreed are GRAS are now drawing scrutiny from scientists and consumer groups who dispute their safety.\u003c/p>\n\u003cp>Critics of the system say the biggest concern, however, is that companies regularly introduce new additives without ever informing the FDA. That means people are consuming foods with added flavors, preservatives and other ingredients that are not reviewed at all by regulators for immediate dangers or long-term health effects.\u003c/p>\n\u003cp>The vast majority of food additives are safe. Some, however, have proven to cause severe allergic reactions or other long-term health effects. Scientists and advocates worry about the growing number of ingredients that the FDA doesn't know about and is not tracking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than going through the painstaking FDA-led review process to ensure that their new ingredients are safe, food companies can determine on their own that substances are \"generally recognized as safe.\" They can then ask the FDA to review their evaluation — if they wish. Or they can take their ingredients straight to market, without ever informing the agency.\u003c/p>\n\u003cp>\"FDA doesn't know what it doesn't know,\" said Steve Morris of the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/products/GAO-10-246\">report\u003c/a> in 2010 that found that \"FDA's oversight process does not help ensure the safety of all new GRAS determinations.\"\u003c/p>\n\u003cp>And even when a company does go through the FDA review process, safety decisions have been criticized. For example, advocacy groups and lawsuits allege that mycoprotein, a type of fungus used in vegetarian products, has caused consumers to suffer a range of reactions, including nausea and anaphylactic shock. The complaints prompted the Center for Science in the Public Interest to \u003ca href=\"http://cspinet.org/new/pdf/quorn-letter-to-fda-nov-15-2011.pdf\">urge the FDA\u003c/a> in 2011 to revoke the ingredient's GRAS status.\u003c/p>\n\u003cp>For a company to determine that an ingredient is \"generally recognized as safe,\" it must establish that the additive's safety is commonly understood by qualified scientific experts.\u003c/p>\n\u003cp>But some ingredients defy consensus, as consumers, scientific groups and sometimes even the FDA have pointed out. Even GRAS additives that have been used in food for decades are now coming under fire as their uses expand and scientific research emerges that casts doubt on their safety.\u003c/p>\n\u003cp>This is true of one of the most known — and vilified — GRAS additives: partially hydrogenated oil, a form of trans fat. Widely used in food products including fried foods and cake mixes, trans fats have been named by public health experts as a contributor to heart disease, stroke and type 2 diabetes. Despite strong pushback from industry, the FDA in November 2013 made a \u003ca href=\"https://www.federalregister.gov/articles/2013/11/08/2013-26854/tentative-determination-regarding-partially-hydrogenated-oils-request-for-comments-and-for\">tentative determination\u003c/a> that artificial trans fats should not have GRAS status, and the agency is likely to make that determination final this summer.\u003c/p>\n\u003cp>But it's the ingredients the public doesn't know about that have critics of the GRAS system most worried.\u003c/p>\n\u003cp>Researchers for the Pew Charitable Trusts and Natural Resources Defense Council say that allowing companies to make safety determinations without telling the FDA makes it nearly impossible to identify whether there are health effects caused by long-term exposure to certain ingredients.\u003c/p>\n\u003cp>Their concerns are heightened because safety decisions often rest in the hands of a small group of scientific experts selected by companies or consulting firms with a financial incentive to get new ingredients on the market. Several of these scientists, a Center for Public Integrity investigation found, previously served as scientific consultants for tobacco companies during the 1980s and 1990s, when the tobacco industry fought vigorously to defend its products.\u003c/p>\n\u003cp>The GRAS loophole was born in 1958. Americans were growing concerned about the increased use of preservatives and other additives in food, so Congress passed — and President Dwight Eisenhower signed — the first law regulating ingredients added to food.\u003c/p>\n\u003cp>To restore confidence, the law set up a system requiring companies to submit new ingredients to an extensive FDA safety review before going to market.\u003c/p>\n\u003cp>\"Congress had a clear understanding of what 'generally recognized as safe' means, but that's not the understanding that basically prevailed,\" said Scott Faber, vice president of government affairs for the Environmental Working Group, a nonprofit advocacy group seeking reforms to the GRAS system. \"There are plenty of ingredients that are receiving GRAS status, the safety of which are in dispute.\"\u003c/p>\n\u003cp>In the past five decades, the number of food additives has skyrocketed — from about 800 to more than 10,000. They are added to everything from baked goods and breakfast cereals to energy bars and carbonated drinks.\u003c/p>\n\u003cp>Meanwhile, the FDA's food additive approval system has slowed to a crawl — the average review takes two years, but some drag on for decades.\u003c/p>\n\u003cp>\"The food additive review process is a highway that is constantly gridlocked. If the food additive road doesn't go anywhere, what do I do?\" asked Stuart Pape, a Washington, D.C., attorney who consults for companies that manufacture food additives. \"GRAS is the other pathway.\"\u003c/p>\n\u003cp>The FDA has publicly acknowledged the GRAS system's shortcomings.\u003c/p>\n\u003cp>\"We simply do not have the information to vouch for the safety of many of these chemicals,\" Michael Taylor, the FDA's Deputy Commissioner for Foods, \u003ca href=\"http://www.washingtonpost.com/national/food-additives-on-the-rise-as-fda-scrutiny-wanes/2014/08/17/828e9bf8-1cb2-11e4-ab7b-696c295ddfd1_story.html\">told\u003c/a> \u003cem>The Washington Post\u003c/em> last year.\u003c/p>\n\u003cp>Meanwhile, industry scientists and lawyers contend that safety concerns are overblown, and that major reforms designed to increase government oversight would cripple the resource-depleted FDA and stifle food innovation.\u003c/p>\n\u003cp>\"It isn't the Wild West out there,\" said Stanley Tarka, a toxicologist and industry consultant. \"We have the safest food supply in the world.\"\u003c/p>\n\u003cp>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>. Follow the center on Twitter \u003c/em>\u003ca href=\"https://twitter.com/Publici\">\u003cem>@Publici\u003c/em>\u003c/a>\u003cem>, or sign up for its \u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">\u003cem>newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This piece comes from the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>Companies have added thousands of ingredients to foods with little to no government oversight. That's thanks to a loophole in a decades-old law that allows them to deem an additive to be \"generally recognized as safe\" — or GRAS — without the U.S. Food and Drug Administration's blessing, or even its knowledge.\u003c/p>\n\u003cp>The loophole was originally intended to allow manufacturers of common ingredients like vinegar and table salt — when added to processed foods — to bypass the FDA's lengthy safety-review process. But over time, companies have found that it's far more efficient to take advantage of the exemption to get their products on shelves quickly. Some of these products contain additives that the FDA has found to pose dangers. And even ingredients the agency has agreed are GRAS are now drawing scrutiny from scientists and consumer groups who dispute their safety.\u003c/p>\n\u003cp>Critics of the system say the biggest concern, however, is that companies regularly introduce new additives without ever informing the FDA. That means people are consuming foods with added flavors, preservatives and other ingredients that are not reviewed at all by regulators for immediate dangers or long-term health effects.\u003c/p>\n\u003cp>The vast majority of food additives are safe. Some, however, have proven to cause severe allergic reactions or other long-term health effects. Scientists and advocates worry about the growing number of ingredients that the FDA doesn't know about and is not tracking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than going through the painstaking FDA-led review process to ensure that their new ingredients are safe, food companies can determine on their own that substances are \"generally recognized as safe.\" They can then ask the FDA to review their evaluation — if they wish. Or they can take their ingredients straight to market, without ever informing the agency.\u003c/p>\n\u003cp>\"FDA doesn't know what it doesn't know,\" said Steve Morris of the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/products/GAO-10-246\">report\u003c/a> in 2010 that found that \"FDA's oversight process does not help ensure the safety of all new GRAS determinations.\"\u003c/p>\n\u003cp>And even when a company does go through the FDA review process, safety decisions have been criticized. For example, advocacy groups and lawsuits allege that mycoprotein, a type of fungus used in vegetarian products, has caused consumers to suffer a range of reactions, including nausea and anaphylactic shock. The complaints prompted the Center for Science in the Public Interest to \u003ca href=\"http://cspinet.org/new/pdf/quorn-letter-to-fda-nov-15-2011.pdf\">urge the FDA\u003c/a> in 2011 to revoke the ingredient's GRAS status.\u003c/p>\n\u003cp>For a company to determine that an ingredient is \"generally recognized as safe,\" it must establish that the additive's safety is commonly understood by qualified scientific experts.\u003c/p>\n\u003cp>But some ingredients defy consensus, as consumers, scientific groups and sometimes even the FDA have pointed out. Even GRAS additives that have been used in food for decades are now coming under fire as their uses expand and scientific research emerges that casts doubt on their safety.\u003c/p>\n\u003cp>This is true of one of the most known — and vilified — GRAS additives: partially hydrogenated oil, a form of trans fat. Widely used in food products including fried foods and cake mixes, trans fats have been named by public health experts as a contributor to heart disease, stroke and type 2 diabetes. Despite strong pushback from industry, the FDA in November 2013 made a \u003ca href=\"https://www.federalregister.gov/articles/2013/11/08/2013-26854/tentative-determination-regarding-partially-hydrogenated-oils-request-for-comments-and-for\">tentative determination\u003c/a> that artificial trans fats should not have GRAS status, and the agency is likely to make that determination final this summer.\u003c/p>\n\u003cp>But it's the ingredients the public doesn't know about that have critics of the GRAS system most worried.\u003c/p>\n\u003cp>Researchers for the Pew Charitable Trusts and Natural Resources Defense Council say that allowing companies to make safety determinations without telling the FDA makes it nearly impossible to identify whether there are health effects caused by long-term exposure to certain ingredients.\u003c/p>\n\u003cp>Their concerns are heightened because safety decisions often rest in the hands of a small group of scientific experts selected by companies or consulting firms with a financial incentive to get new ingredients on the market. Several of these scientists, a Center for Public Integrity investigation found, previously served as scientific consultants for tobacco companies during the 1980s and 1990s, when the tobacco industry fought vigorously to defend its products.\u003c/p>\n\u003cp>The GRAS loophole was born in 1958. Americans were growing concerned about the increased use of preservatives and other additives in food, so Congress passed — and President Dwight Eisenhower signed — the first law regulating ingredients added to food.\u003c/p>\n\u003cp>To restore confidence, the law set up a system requiring companies to submit new ingredients to an extensive FDA safety review before going to market.\u003c/p>\n\u003cp>\"Congress had a clear understanding of what 'generally recognized as safe' means, but that's not the understanding that basically prevailed,\" said Scott Faber, vice president of government affairs for the Environmental Working Group, a nonprofit advocacy group seeking reforms to the GRAS system. \"There are plenty of ingredients that are receiving GRAS status, the safety of which are in dispute.\"\u003c/p>\n\u003cp>In the past five decades, the number of food additives has skyrocketed — from about 800 to more than 10,000. They are added to everything from baked goods and breakfast cereals to energy bars and carbonated drinks.\u003c/p>\n\u003cp>Meanwhile, the FDA's food additive approval system has slowed to a crawl — the average review takes two years, but some drag on for decades.\u003c/p>\n\u003cp>\"The food additive review process is a highway that is constantly gridlocked. If the food additive road doesn't go anywhere, what do I do?\" asked Stuart Pape, a Washington, D.C., attorney who consults for companies that manufacture food additives. \"GRAS is the other pathway.\"\u003c/p>\n\u003cp>The FDA has publicly acknowledged the GRAS system's shortcomings.\u003c/p>\n\u003cp>\"We simply do not have the information to vouch for the safety of many of these chemicals,\" Michael Taylor, the FDA's Deputy Commissioner for Foods, \u003ca href=\"http://www.washingtonpost.com/national/food-additives-on-the-rise-as-fda-scrutiny-wanes/2014/08/17/828e9bf8-1cb2-11e4-ab7b-696c295ddfd1_story.html\">told\u003c/a> \u003cem>The Washington Post\u003c/em> last year.\u003c/p>\n\u003cp>Meanwhile, industry scientists and lawyers contend that safety concerns are overblown, and that major reforms designed to increase government oversight would cripple the resource-depleted FDA and stifle food innovation.\u003c/p>\n\u003cp>\"It isn't the Wild West out there,\" said Stanley Tarka, a toxicologist and industry consultant. \"We have the safest food supply in the world.\"\u003c/p>\n\u003cp>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>. Follow the center on Twitter \u003c/em>\u003ca href=\"https://twitter.com/Publici\">\u003cem>@Publici\u003c/em>\u003c/a>\u003cem>, or sign up for its \u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">\u003cem>newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Is It Time For A Warning Label On Sugar-Loaded Drinks?",
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"content": "\u003cp>We've said it before, and we'll say it again: We consume \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\">a lot more sugar\u003c/a> than is good for our health. Because of this, the next generation of Americans will struggle with obesity and diabetes more than any other. The most obvious culprit is the added sugar in sodas and other sugary beverages, like sports drinks or teas.\u003c/p>\n\u003cp>One idea public health advocates have floated to bring sugar consumption down is to tax beverages with more than a certain amount of added sugar. (\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\">Berkeley, Calif.\u003c/a>, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396607690/navajos-fight-their-food-desert-with-junk-food-and-soda-taxes\">Navajo Nation\u003c/a> have managed to pass such legislation.) Another is to shrink the size of soda cups.\u003c/p>\n\u003cp>The latest idea is a warning label. Legislators in New York and in California are trying to emblazon sodas with a message that looks very similar to one you see on cigarette packages or \u003ca href=\"http://law.justia.com/cfr/title27/27-1.0.1.1.12.html#27:1.0.1.1.12.3.45.2\">alcohol bottles\u003c/a>.\u003c/p>\n\u003cp>The proposed California label reads:\u003c/p>\n\u003cfigure id=\"attachment_94896\" class=\"wp-caption aligncenter\" style=\"max-width: 978px\">\u003cimg class=\"size-full wp-image-94896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg\" alt=\"STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.\" width=\"978\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg 978w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-400x114.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-800x228.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-768x219.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-320x91.jpg 320w\" sizes=\"(max-width: 978px) 100vw, 978px\">\u003cfigcaption class=\"wp-caption-text\">STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay. \u003ccite>(California Center For Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its backers argue that beverages that contain added sugar and have 75 calories or more in one 12-ounce serving should have to bear the label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're just saying if we know about these health problems it's also good for the consumer to know,\" \u003ca href=\"http://sd17.senate.ca.gov/\">Bill Monning\u003c/a>, California's senate majority leader and author of the label bill, tells The Salt. \"It might mitigate how often [consumers] would buy these products.\"\u003c/p>\n\u003cfigure id=\"attachment_94895\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-94895\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg\" alt=\"A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates.\" width=\"400\" height=\"629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-800x1258.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-768x1208.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-320x503.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519.jpg 1049w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates. \u003ccite>(California Center for Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is actually Monning's bill's second run through the California state legislature. Last year, it made it through the Senate, but got stymied in the state assembly.\u003c/p>\n\u003cp>Monning has also authored bills taxing sugary beverages in the past, but they never received the necessary two-thirds approval from each house for the soda tax bills to pass. The warning label bill, however, needs fewer votes to pass than a soda tax bill – just a majority in both the Senate and the assembly.\u003c/p>\n\u003cp>On the other side of the country, \u003ca href=\"http://assembly.state.ny.us/mem/Jeffrey-Dinowitz/\">Jeffrey Dinowitz\u003c/a> is trying to move a similar bill through the New York state assembly. He liked the idea of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">Bloomberg's super-sized drink ban\u003c/a>, but that policy that was eventually \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> by a judge just before it took effect in 2013.\u003c/p>\n\u003cp>Dinowitz is more hopeful about the label bill because it seems more feasible.\u003c/p>\n\u003cp>\"We're not banning anything, we're not telling anyone you can't have cups,\" Dinowitz says. \"It's a simple warning.\"\u003c/p>\n\u003cp>Both Dinowitz and Monning say the labels they want look similar to the one that appeared on cigarette packages in 1965, the year after the Surgeon General released a warning that smoking causes lung cancer.\u003c/p>\n\u003cp>While lumping soda in the same category as cigarettes is sure to raise eyebrows, some argue that's how serious sugar-related problems like diabetes have become.\u003c/p>\n\u003cp>\"One of the questions the beverage industry asks so commonly is 'Why are you picking on us?' \" says Harold Goldstein, the executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, an organization focused on fighting obesity that sponsored the bill. \"It's the liquid sugar thing. It's not the same as other products.\"\u003c/p>\n\u003cp>Goldstein says the body absorbs the liquid sugar in soda and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">other drinks\u003c/a> much faster than the sugars in other foods, raising blood sugar levels in as little as 30 minutes. It's a lot \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">easier to drink\u003c/a> the teaspoons of sugar in a soda than it is to eat them. And the sugar doesn't make you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">feel full\u003c/a>, the way that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">fat\u003c/a> or protein might. \"More and more I am thinking of these products as diabetes in a bottle,\" he says.\u003c/p>\n\u003cp>Regardless of whether sugary drinks and cigarettes deserve equal status as villains, Goldstein hopes to emulate the \u003ca href=\"http://www.npr.org/blogs/health/2014/01/07/260438987/50-years-after-landmark-warning-8-million-fewer-smoking-deaths\">anti-tobacco campaign's success\u003c/a>. The number of smokers in the U.S. has been \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/su6001a24.htm\">declining\u003c/a> steadily since the 1965 surgeon general's label appeared on the first cigarette packages.\u003c/p>\n\u003cp>Just like the anti-tobacco campaign, the anti-soda campaign will have to overcome resistance from the beverage industry. The American Beverage Association has already spent a lot to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">keep soda tax bills\u003c/a> from gaining state approval.\u003c/p>\n\u003cp>And they're ready to fight the label bills.\u003c/p>\n\u003cp>\"The beverage industry already provides consumer-friendly labels on the front of every can, bottle and pack we produce,\" American Beverage Association vice president William Dermody writes in an email to The Salt. \"A misleading warning label that singles out one industry for complex health challenges will not change behaviors or educate people about healthy lifestyles.\"\u003c/p>\n\u003cp>But the bill seems to be gaining support from Democrats and Republicans alike: A California poll from fall 2014 shows that \u003ca href=\"http://www.field.com/fieldpollonline/subscribers/Rls2461.pdf\">more than 60 percent\u003c/a> of each party and non-partisan voters support the idea.\u003c/p>\n\u003cp>\"It's really a libertarian solution: Give consumers the information and let them make the choice,\" says Goldstein. And given that soda companies now advertise with slogans like \"\u003ca href=\"http://us.coca-cola.com/happiness/\">Open Happiness\u003c/a>\" and \"\u003ca href=\"https://www.youtube.com/watch?v=T40gL-o6XnY\">Live For Now\u003c/a>\", Goldstein says a mere warning label is completely justified.\u003c/p>\n\u003cp>Still, it's early days for the movement to reduce sugar consumption. Goldstein says that if you think of the anti-tobacco movement timeline, it's only about 1970 for the sugary beverage movement. It could be decades before we see a consistent decline in how much soda Americans drink.\u003c/p>\n\u003cp>\"We're really at the beginning of warning consumers about these products,\" says Goldstein.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We've said it before, and we'll say it again: We consume \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\">a lot more sugar\u003c/a> than is good for our health. Because of this, the next generation of Americans will struggle with obesity and diabetes more than any other. The most obvious culprit is the added sugar in sodas and other sugary beverages, like sports drinks or teas.\u003c/p>\n\u003cp>One idea public health advocates have floated to bring sugar consumption down is to tax beverages with more than a certain amount of added sugar. (\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\">Berkeley, Calif.\u003c/a>, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396607690/navajos-fight-their-food-desert-with-junk-food-and-soda-taxes\">Navajo Nation\u003c/a> have managed to pass such legislation.) Another is to shrink the size of soda cups.\u003c/p>\n\u003cp>The latest idea is a warning label. Legislators in New York and in California are trying to emblazon sodas with a message that looks very similar to one you see on cigarette packages or \u003ca href=\"http://law.justia.com/cfr/title27/27-1.0.1.1.12.html#27:1.0.1.1.12.3.45.2\">alcohol bottles\u003c/a>.\u003c/p>\n\u003cp>The proposed California label reads:\u003c/p>\n\u003cfigure id=\"attachment_94896\" class=\"wp-caption aligncenter\" style=\"max-width: 978px\">\u003cimg class=\"size-full wp-image-94896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg\" alt=\"STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.\" width=\"978\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg 978w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-400x114.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-800x228.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-768x219.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-320x91.jpg 320w\" sizes=\"(max-width: 978px) 100vw, 978px\">\u003cfigcaption class=\"wp-caption-text\">STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay. \u003ccite>(California Center For Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its backers argue that beverages that contain added sugar and have 75 calories or more in one 12-ounce serving should have to bear the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're just saying if we know about these health problems it's also good for the consumer to know,\" \u003ca href=\"http://sd17.senate.ca.gov/\">Bill Monning\u003c/a>, California's senate majority leader and author of the label bill, tells The Salt. \"It might mitigate how often [consumers] would buy these products.\"\u003c/p>\n\u003cfigure id=\"attachment_94895\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-94895\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg\" alt=\"A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates.\" width=\"400\" height=\"629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-800x1258.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-768x1208.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-320x503.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519.jpg 1049w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates. \u003ccite>(California Center for Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is actually Monning's bill's second run through the California state legislature. Last year, it made it through the Senate, but got stymied in the state assembly.\u003c/p>\n\u003cp>Monning has also authored bills taxing sugary beverages in the past, but they never received the necessary two-thirds approval from each house for the soda tax bills to pass. The warning label bill, however, needs fewer votes to pass than a soda tax bill – just a majority in both the Senate and the assembly.\u003c/p>\n\u003cp>On the other side of the country, \u003ca href=\"http://assembly.state.ny.us/mem/Jeffrey-Dinowitz/\">Jeffrey Dinowitz\u003c/a> is trying to move a similar bill through the New York state assembly. He liked the idea of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">Bloomberg's super-sized drink ban\u003c/a>, but that policy that was eventually \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> by a judge just before it took effect in 2013.\u003c/p>\n\u003cp>Dinowitz is more hopeful about the label bill because it seems more feasible.\u003c/p>\n\u003cp>\"We're not banning anything, we're not telling anyone you can't have cups,\" Dinowitz says. \"It's a simple warning.\"\u003c/p>\n\u003cp>Both Dinowitz and Monning say the labels they want look similar to the one that appeared on cigarette packages in 1965, the year after the Surgeon General released a warning that smoking causes lung cancer.\u003c/p>\n\u003cp>While lumping soda in the same category as cigarettes is sure to raise eyebrows, some argue that's how serious sugar-related problems like diabetes have become.\u003c/p>\n\u003cp>\"One of the questions the beverage industry asks so commonly is 'Why are you picking on us?' \" says Harold Goldstein, the executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, an organization focused on fighting obesity that sponsored the bill. \"It's the liquid sugar thing. It's not the same as other products.\"\u003c/p>\n\u003cp>Goldstein says the body absorbs the liquid sugar in soda and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">other drinks\u003c/a> much faster than the sugars in other foods, raising blood sugar levels in as little as 30 minutes. It's a lot \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">easier to drink\u003c/a> the teaspoons of sugar in a soda than it is to eat them. And the sugar doesn't make you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">feel full\u003c/a>, the way that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">fat\u003c/a> or protein might. \"More and more I am thinking of these products as diabetes in a bottle,\" he says.\u003c/p>\n\u003cp>Regardless of whether sugary drinks and cigarettes deserve equal status as villains, Goldstein hopes to emulate the \u003ca href=\"http://www.npr.org/blogs/health/2014/01/07/260438987/50-years-after-landmark-warning-8-million-fewer-smoking-deaths\">anti-tobacco campaign's success\u003c/a>. The number of smokers in the U.S. has been \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/su6001a24.htm\">declining\u003c/a> steadily since the 1965 surgeon general's label appeared on the first cigarette packages.\u003c/p>\n\u003cp>Just like the anti-tobacco campaign, the anti-soda campaign will have to overcome resistance from the beverage industry. The American Beverage Association has already spent a lot to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">keep soda tax bills\u003c/a> from gaining state approval.\u003c/p>\n\u003cp>And they're ready to fight the label bills.\u003c/p>\n\u003cp>\"The beverage industry already provides consumer-friendly labels on the front of every can, bottle and pack we produce,\" American Beverage Association vice president William Dermody writes in an email to The Salt. \"A misleading warning label that singles out one industry for complex health challenges will not change behaviors or educate people about healthy lifestyles.\"\u003c/p>\n\u003cp>But the bill seems to be gaining support from Democrats and Republicans alike: A California poll from fall 2014 shows that \u003ca href=\"http://www.field.com/fieldpollonline/subscribers/Rls2461.pdf\">more than 60 percent\u003c/a> of each party and non-partisan voters support the idea.\u003c/p>\n\u003cp>\"It's really a libertarian solution: Give consumers the information and let them make the choice,\" says Goldstein. And given that soda companies now advertise with slogans like \"\u003ca href=\"http://us.coca-cola.com/happiness/\">Open Happiness\u003c/a>\" and \"\u003ca href=\"https://www.youtube.com/watch?v=T40gL-o6XnY\">Live For Now\u003c/a>\", Goldstein says a mere warning label is completely justified.\u003c/p>\n\u003cp>Still, it's early days for the movement to reduce sugar consumption. Goldstein says that if you think of the anti-tobacco movement timeline, it's only about 1970 for the sugary beverage movement. It could be decades before we see a consistent decline in how much soda Americans drink.\u003c/p>\n\u003cp>\"We're really at the beginning of warning consumers about these products,\" says Goldstein.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stephen Satterfield: Bridging the Food Movement and the Culinary World",
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"content": "\u003cp>When Stephen Satterfield moved to San Francisco in the summer of 2010, the restaurant industry veteran had the good fortune of landing a gig managing Nopa, one of the area’s hottest farm-to-table restaurant named for the \u003ca href=\"http://hoodline.com/2014/07/nopa-vs-western-addition-what-s-in-a-name\" target=\"_blank\" rel=\"noopener\">recently rebranded\u003c/a>, fast gentrifying neighborhood where it is located. At the time, the Georgia native had no idea that he’d play a role in connecting the restaurant to its surrounding community.\u003c/p>\n\u003cp>Satterfield began spending time in nearby Alamo Square Park, with its picturesque views and iconic row of Victorian houses called the Painted Ladies. But there was another view that caught his attention: the dramatic façade of the city’s oldest, continuous-running high school.\u003c/p>\n\u003cp>Unlike the tourists or even many local residents, Satterfield noticed a lot of black and brown faces coming in and out of the building. He decided to get to know the Ida B. Wells High School and discovered that it was an alternative school for at-risk youth trying to make up time in courses and credits and come out on the other side with a diploma.\u003c/p>\n\u003cp>The school offers small classes intended to help students who struggle academically. “The students are mainly 16- to 20-year-old black and Latino city kids, from marginalized communities in San Francisco,” says Satterfield. “It’s the school of last resort for these students.”\u003c/p>\n\u003cp>But where some might see challenges, others see potential. Soon Satterfield met seasoned chef Alice Cravens, who runs the culinary arts program housed in the school’s basement called \u003ca href=\"http://heatofthekitchen.org/\" target=\"_blank\" rel=\"noopener\">Heat of the Kitchen\u003c/a>, where students learn valuable skills transferable to the city’s thriving food industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cravens, who once owned her own tea shop in the city and worked at the acclaimed Chez Panisse restaurant in Berkeley, is both a collaborator and an inspiration. “Alice is teaching the kids not only how to cook, but how to develop skills as individuals and as part of a team in a professional environment,” he says.\u003c/p>\n\u003cp>The school also has a modest garden, dating back to the 1970s. Satterfield found an overgrown plot with mostly sandy soil. The area’s dense fog and strong winds made it an inhospitable spot for growing produce. There were no real beds or planter boxes, or place to store tools. No matter, Satterfield saw potential. Much like the students inside, any vegetables grown here needed to be resilient and able to withstand harsh conditions.\u003c/p>\n\u003cp>In 2012, the novice gardener set out to reinvigorate and replant the garden along with a few restaurant, school, and community volunteers. That first season not much grew, and Satterfield admits he was dismayed by the paltry harvest. But he didn’t give up. He and a few fellow restaurant volunteers went back in 2014 and built planter boxes and transferred healthy soil donated from a city farm and another high school.\u003c/p>\n\u003cp>He’s now the default garden manager, growing kale, collards, potatoes, lettuce, and herbs. He’s even found a sunny patch where Sungold tomatoes thrive. And all the produce finds a home in the Heat of the Kitchen classroom.\u003c/p>\n\u003cp>This year the school is undergoing extensive renovation and the students have been relocated to another campus until 2016. So Satterfield and other Nopa managers trek across town to the temporary school site to talk with students about job skills and professional development.\u003c/p>\n\u003cp>Satterfield can relate to the angst-filled adolescents and their restlessness; not that long ago he would have described himself the same way. Once the students return to the school, he’d like to help formally integrate gardening into the curriculum.\u003c/p>\n\u003cp>Satterfield’s school garden project may be on temporary hold, but the 30-year-old remains busy with other projects. In 2013, he launched \u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>, a digital media platform about local food culture in the Bay Area funded by the owners of Nopa. He left his job at the restaurant a year ago to work on Nopalize full time. The site showcases the work of local growers and producers and is geared towards industry-centric food lovers.\u003c/p>\n\u003cfigure id=\"attachment_94794\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-94794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/nopalize.png\" alt=\"Nopalize\" width=\"1024\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-400x200.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-800x399.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-768x383.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-320x160.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the thing about Satterfield: He straddles both the food movement and culinary crowds. And that’s kept him fresh, curious, and hungry. A striking, string bean of a man, Satterfield is an avid explorer, whose winding path has lead him to want to bring people closer by connecting through food and farming.\u003c/p>\n\u003cp>A sommelier by training and profession, Satterfield had long been drawn to San Francisco, its surrounding natural beauty and proximity to the Wine Country.\u003c/p>\n\u003cp>His wine education came early, courtesy of a high school friend’s father, whose cellar was loaded with fine vintages from Italy and France. From Georgia he decamped to the West Coast, to attend University of Oregon at Eugene, but dropped out and enrolled in the Western Culinary Institute’s School of Hospitality and Restaurant Management in nearby Portland. “That’s where I cut my teeth on fine food and wine,” he says. “And since the very first day of class I’ve had zero doubts that I’d be in this business for life.”\u003c/p>\n\u003cp>Satterfield found a job at Portland’s posh Benson Hotel, then enrolled in sommelier classes via the International Sommelier Guild and had the chance to introduce hotel guests to obscure wines from around the globe by hosting daily tastings in the lobby for a steady stream of, he says, mostly middle-aged ladies from Arizona and Washington. He was just 21.\u003c/p>\n\u003cp>But he wanted to reach a wider audience. In 2007, he founded a nonprofit called the International Society for Africans and Wine, which helped black South Africans break into the winemaking market. The organization, which disbanded in 2012, helped African growers get their wines into U.S. markets and used wine as a catalyst for economic development.\u003c/p>\n\u003cp>Burned out from charity work, Satterfield then briefly moved to the Sierra Foothills and lived on a farm, where he “dug ditches, burned stuff, hammered stuff, and shoveled, shoveled, shoveled.” The rural life proved too isolating, so he headed to San Francisco, where he quickly fell back into restaurant work and embraced the Bay Area’s thriving culinary scene and access to abundant, farm-fresh food.\u003c/p>\n\u003cp>Satterfield grew up on Southern cuisine: fried chicken, cornbread, mac and cheese, fried catfish, hushpuppies, collard greens, and, on Sunday, lots of sweet treats, in a house where his dad was the resident chef and gatherings around the dinner table were a common occurrence.\u003c/p>\n\u003cp>His grandmother’s death at age 59 from diabetes was a wake-up call for his whole family. “It was really sobering for us, because homemade cakes and pies were such a big part of not just eating, but our fellowship,” he says. “My mom in particular became an incredibly healthy eater after this happened. We still eat our sweets using my granny’s recipes, but less.”\u003c/p>\n\u003cp>Satterfield continues his family tradition of finding fellowship through food in his work. Last year, at Nopalize he launched an offline series of \u003ca href=\"http://www.nopalize.com/p/seasons.html\" target=\"_blank\" rel=\"noopener\">farm tours and lunches\u003c/a> to help connect people to their food in real life. That series will kick off again later this spring. The intimate, interactive trips have proved a hit with Nopalize fans. And they also represent a palpable desire on his part to engage with the food producers in his community.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It’s no surprise that a restless soul like mine wandered to new places, but what has been a surprise is how this love affair with food and wine has taken my attention and quieted the pacing,” wrote Satterfield in a recent piece for \u003ca href=\"http://ediblemarinandwinecountry.com/summer-2014/the-good-food-activists/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Marin and Wine Country\u003c/em>\u003c/a>. “I have found my life’s purpose while establishing deep, lifelong connections.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Stephen Satterfield moved to San Francisco in the summer of 2010, the restaurant industry veteran had the good fortune of landing a gig managing Nopa, one of the area’s hottest farm-to-table restaurant named for the \u003ca href=\"http://hoodline.com/2014/07/nopa-vs-western-addition-what-s-in-a-name\" target=\"_blank\" rel=\"noopener\">recently rebranded\u003c/a>, fast gentrifying neighborhood where it is located. At the time, the Georgia native had no idea that he’d play a role in connecting the restaurant to its surrounding community.\u003c/p>\n\u003cp>Satterfield began spending time in nearby Alamo Square Park, with its picturesque views and iconic row of Victorian houses called the Painted Ladies. But there was another view that caught his attention: the dramatic façade of the city’s oldest, continuous-running high school.\u003c/p>\n\u003cp>Unlike the tourists or even many local residents, Satterfield noticed a lot of black and brown faces coming in and out of the building. He decided to get to know the Ida B. Wells High School and discovered that it was an alternative school for at-risk youth trying to make up time in courses and credits and come out on the other side with a diploma.\u003c/p>\n\u003cp>The school offers small classes intended to help students who struggle academically. “The students are mainly 16- to 20-year-old black and Latino city kids, from marginalized communities in San Francisco,” says Satterfield. “It’s the school of last resort for these students.”\u003c/p>\n\u003cp>But where some might see challenges, others see potential. Soon Satterfield met seasoned chef Alice Cravens, who runs the culinary arts program housed in the school’s basement called \u003ca href=\"http://heatofthekitchen.org/\" target=\"_blank\" rel=\"noopener\">Heat of the Kitchen\u003c/a>, where students learn valuable skills transferable to the city’s thriving food industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cravens, who once owned her own tea shop in the city and worked at the acclaimed Chez Panisse restaurant in Berkeley, is both a collaborator and an inspiration. “Alice is teaching the kids not only how to cook, but how to develop skills as individuals and as part of a team in a professional environment,” he says.\u003c/p>\n\u003cp>The school also has a modest garden, dating back to the 1970s. Satterfield found an overgrown plot with mostly sandy soil. The area’s dense fog and strong winds made it an inhospitable spot for growing produce. There were no real beds or planter boxes, or place to store tools. No matter, Satterfield saw potential. Much like the students inside, any vegetables grown here needed to be resilient and able to withstand harsh conditions.\u003c/p>\n\u003cp>In 2012, the novice gardener set out to reinvigorate and replant the garden along with a few restaurant, school, and community volunteers. That first season not much grew, and Satterfield admits he was dismayed by the paltry harvest. But he didn’t give up. He and a few fellow restaurant volunteers went back in 2014 and built planter boxes and transferred healthy soil donated from a city farm and another high school.\u003c/p>\n\u003cp>He’s now the default garden manager, growing kale, collards, potatoes, lettuce, and herbs. He’s even found a sunny patch where Sungold tomatoes thrive. And all the produce finds a home in the Heat of the Kitchen classroom.\u003c/p>\n\u003cp>This year the school is undergoing extensive renovation and the students have been relocated to another campus until 2016. So Satterfield and other Nopa managers trek across town to the temporary school site to talk with students about job skills and professional development.\u003c/p>\n\u003cp>Satterfield can relate to the angst-filled adolescents and their restlessness; not that long ago he would have described himself the same way. Once the students return to the school, he’d like to help formally integrate gardening into the curriculum.\u003c/p>\n\u003cp>Satterfield’s school garden project may be on temporary hold, but the 30-year-old remains busy with other projects. In 2013, he launched \u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>, a digital media platform about local food culture in the Bay Area funded by the owners of Nopa. He left his job at the restaurant a year ago to work on Nopalize full time. The site showcases the work of local growers and producers and is geared towards industry-centric food lovers.\u003c/p>\n\u003cfigure id=\"attachment_94794\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-94794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/nopalize.png\" alt=\"Nopalize\" width=\"1024\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-400x200.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-800x399.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-768x383.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/nopalize-320x160.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.nopalize.com/\" target=\"_blank\" rel=\"noopener\">Nopalize\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the thing about Satterfield: He straddles both the food movement and culinary crowds. And that’s kept him fresh, curious, and hungry. A striking, string bean of a man, Satterfield is an avid explorer, whose winding path has lead him to want to bring people closer by connecting through food and farming.\u003c/p>\n\u003cp>A sommelier by training and profession, Satterfield had long been drawn to San Francisco, its surrounding natural beauty and proximity to the Wine Country.\u003c/p>\n\u003cp>His wine education came early, courtesy of a high school friend’s father, whose cellar was loaded with fine vintages from Italy and France. From Georgia he decamped to the West Coast, to attend University of Oregon at Eugene, but dropped out and enrolled in the Western Culinary Institute’s School of Hospitality and Restaurant Management in nearby Portland. “That’s where I cut my teeth on fine food and wine,” he says. “And since the very first day of class I’ve had zero doubts that I’d be in this business for life.”\u003c/p>\n\u003cp>Satterfield found a job at Portland’s posh Benson Hotel, then enrolled in sommelier classes via the International Sommelier Guild and had the chance to introduce hotel guests to obscure wines from around the globe by hosting daily tastings in the lobby for a steady stream of, he says, mostly middle-aged ladies from Arizona and Washington. He was just 21.\u003c/p>\n\u003cp>But he wanted to reach a wider audience. In 2007, he founded a nonprofit called the International Society for Africans and Wine, which helped black South Africans break into the winemaking market. The organization, which disbanded in 2012, helped African growers get their wines into U.S. markets and used wine as a catalyst for economic development.\u003c/p>\n\u003cp>Burned out from charity work, Satterfield then briefly moved to the Sierra Foothills and lived on a farm, where he “dug ditches, burned stuff, hammered stuff, and shoveled, shoveled, shoveled.” The rural life proved too isolating, so he headed to San Francisco, where he quickly fell back into restaurant work and embraced the Bay Area’s thriving culinary scene and access to abundant, farm-fresh food.\u003c/p>\n\u003cp>Satterfield grew up on Southern cuisine: fried chicken, cornbread, mac and cheese, fried catfish, hushpuppies, collard greens, and, on Sunday, lots of sweet treats, in a house where his dad was the resident chef and gatherings around the dinner table were a common occurrence.\u003c/p>\n\u003cp>His grandmother’s death at age 59 from diabetes was a wake-up call for his whole family. “It was really sobering for us, because homemade cakes and pies were such a big part of not just eating, but our fellowship,” he says. “My mom in particular became an incredibly healthy eater after this happened. We still eat our sweets using my granny’s recipes, but less.”\u003c/p>\n\u003cp>Satterfield continues his family tradition of finding fellowship through food in his work. Last year, at Nopalize he launched an offline series of \u003ca href=\"http://www.nopalize.com/p/seasons.html\" target=\"_blank\" rel=\"noopener\">farm tours and lunches\u003c/a> to help connect people to their food in real life. That series will kick off again later this spring. The intimate, interactive trips have proved a hit with Nopalize fans. And they also represent a palpable desire on his part to engage with the food producers in his community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s no surprise that a restless soul like mine wandered to new places, but what has been a surprise is how this love affair with food and wine has taken my attention and quieted the pacing,” wrote Satterfield in a recent piece for \u003ca href=\"http://ediblemarinandwinecountry.com/summer-2014/the-good-food-activists/\" target=\"_blank\" rel=\"noopener\">\u003cem>Edible Marin and Wine Country\u003c/em>\u003c/a>. “I have found my life’s purpose while establishing deep, lifelong connections.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea Tuesdays: How Tea + Sugar Reshaped The British Empire",
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"content": "\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Farmers Gulp Most Of State's Water, But Say They've Cut Back",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Farms in California use as much as four times the water consumed by cities and towns. Now farmers are on defense after the governor decided to mostly exempt them from new, sweeping water cutbacks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Walking through the warehouse of food processor Heartland Gourmet in Lincoln, Neb., shows how complicated the food safety system can be. Pallets are stacked with sacks of potato flour, and the smell of fresh-baked apple-cinnamon muffins floats in the air.\u003c/p>\n\u003cp>\u003ca href=\"http://heartlandgourmet.com/\">Heartland Gourmet\u003c/a> makes a wide range of foods — from muffins and organic baking mixes to pizzas and burritos. That means business manager Mark Zink has to answer to both of the main U.S. food safety regulators, the Department of Agriculture and the Food and Drug Administration.\u003c/p>\n\u003cp>The product being made determines which agency is in charge. Apple-cinnamon muffins fall under the authority of the FDA. A cheese burrito or cheese pizza is also the FDA. But a beef burrito or pepperoni pizza has to meet USDA guidelines — rules formed by a totally different agency.\u003c/p>\n\u003cp>\"[The USDA has] jurisdiction over anything with raw meat, cooked meat, anything that touches meat product,\" Zink explains.\u003c/p>\n\u003cp>The general rule of thumb: Make something with meat and the USDA is in charge. Otherwise, it's FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Seafood complicates the rules, though, as the FDA has authority over seafood. But not catfish – catfish actually falls under USDA regulation.\u003c/p>\n\u003cp>The agencies work differently. Before Zink runs a batch of beef burritos, he has to call a USDA inspector to be on-site while the food is prepared. A USDA official will stop by at other times during the year to check in. He doesn't hear from the FDA so often.\u003c/p>\n\u003cp>\"FDA is a once-a-year thing,\" Zink says. \"They pop in and do their inspection and they're gone.\"\u003c/p>\n\u003cp>A patchwork of more than a dozen federal agencies plays a part in keeping food from making Americans sick. Critics say the system has holes, and some think we would all be safer if food safety at the federal level were brought under one roof.\u003c/p>\n\u003cp>Altogether, 15 federal agencies play a role in food safety, from the EPA to the Centers for Disease Control. Food processors are subject to a dizzying array of regulations, spending time and money to prove their products are safe.\u003c/p>\n\u003cp>Each year, 1 in 6 Americans comes down with listeria, E. coli\u003cem>,\u003c/em> salmonella or some other foodborne illness. \u003ca href=\"http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html\">According to the CDC\u003c/a>, 3,000 people die annually. For years, critics have said a streamlined system would be safer. Even President \u003ca href=\"http://www.foodsafetynews.com/2015/02/obama-2016-budget-includes-1-6-billion-for-food-safety/#.VQ9xrvnF-So\">Obama has called\u003c/a> for the creation of a single food-safety agency in his 2016 budget.\u003c/p>\n\u003cp>Heartland Gourmet's Zink says after 25 years in the business, he has no trouble navigating the system. But there's no denying it's complex.\u003c/p>\n\u003cp>\"And it ends up just being a gigantic mess in terms of a comprehensive approach to food safety,\" says \u003ca href=\"https://www.psci.vt.edu/people/thomas-bio.html\">Courtney Thomas\u003c/a>, who studies political science and food safety at Virginia Tech University.\u003c/p>\n\u003cp>Thomas says the system looks fractured today because it was cobbled together from the start. The first food-safety laws, passed in 1906, put the USDA in charge of meat quality because the agency already worked with meatpackers. The \u003ca href=\"http://www.loc.gov/rr/news/topics/purefood.html\">FDA was created\u003c/a> to ensure purity in other foods.\u003c/p>\n\u003cp>\"Right out of the gate there were two different laws, two different legislative mandates that were given to two completely different agencies in the federal government,\" Thomas says. \"And from there it only spiraled.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gao.gov/highrisk/revamping_food_safety/why_did_study#t=0\">U.S. Government Accountability Office\u003c/a> has been a leading critic of the fragmented food-safety system, for years labeling it a high-risk area in need of reform. The GAO's Steve Morris says the food-safety system is one recall away from a crisis.\u003c/p>\n\u003cp>One longstanding issue is that the various agencies tend to keep a narrow focus and work on small slices of oversight.\u003c/p>\n\u003cp>\"Right now, what you have is fairly limited coordination,\" Morris says. \"So the consumer and the Congress basically lack this comprehensive picture of what the national strategy is.\"\u003c/p>\n\u003cp>That's a big problem, because there are challenges ahead that cut across all agencies. For instance, 16 percent of the food Americans eat is imported, and that number is rising. \u003ca href=\"https://foodsci.unl.edu/taylor\">Steve Taylor\u003c/a>, a food scientist at the University of Nebraska-Lincoln, says regulators are already behind in inspecting foreign food facilities.\u003c/p>\n\u003cp>\"And if you got to the right people in a lot of big corporations in the United States involved in food processing, they'd say that's one of their biggest worries, too,\" Taylor says.\u003c/p>\n\u003cp>One agency could be more efficient checking-in on foreign suppliers.\u003c/p>\n\u003cp>But Virginia Tech's Thomas says the chances are pretty low that Washington will adopt a single food-safety agency any time soon.\u003c/p>\n\u003cp>The U.S. food system is currently one of the safest in the world, and some say federal time and money is better spent elsewhere. Most food companies would prefer a complicated but familiar system over an unknown overhaul. And with multiple agencies involved, more politicians have oversight of food safety, which they might not want to give that up.\u003c/p>\n\u003cp>\"There's no easy fix to this problem,\" Thomas says. \"What you're talking about is a legal, a regulatory, and a cultural shift. A political shift that we haven't seen in this country in the last 100 years.\"\u003c/p>\n\u003cp>And without an immediate crisis, it seems there's not much political appetite for shaking up the system.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grant Gerlock reports from Lincoln, Neb., for NET News and \u003ca href=\"http://harvestpublicmedia.org/\" target=\"_blank\" rel=\"noopener\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\" target=\"_blank\" rel=\"noopener\">Nebraska Public Radio Network\u003c/a>.\u003c/p>\n\n",
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"excerpt": "More than a dozen federal agencies play a part in keeping food from making Americans sick. Critics say the system has gaps, and we'd all be safer if federal food safety efforts were under one roof.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Walking through the warehouse of food processor Heartland Gourmet in Lincoln, Neb., shows how complicated the food safety system can be. Pallets are stacked with sacks of potato flour, and the smell of fresh-baked apple-cinnamon muffins floats in the air.\u003c/p>\n\u003cp>\u003ca href=\"http://heartlandgourmet.com/\">Heartland Gourmet\u003c/a> makes a wide range of foods — from muffins and organic baking mixes to pizzas and burritos. That means business manager Mark Zink has to answer to both of the main U.S. food safety regulators, the Department of Agriculture and the Food and Drug Administration.\u003c/p>\n\u003cp>The product being made determines which agency is in charge. Apple-cinnamon muffins fall under the authority of the FDA. A cheese burrito or cheese pizza is also the FDA. But a beef burrito or pepperoni pizza has to meet USDA guidelines — rules formed by a totally different agency.\u003c/p>\n\u003cp>\"[The USDA has] jurisdiction over anything with raw meat, cooked meat, anything that touches meat product,\" Zink explains.\u003c/p>\n\u003cp>The general rule of thumb: Make something with meat and the USDA is in charge. Otherwise, it's FDA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Seafood complicates the rules, though, as the FDA has authority over seafood. But not catfish – catfish actually falls under USDA regulation.\u003c/p>\n\u003cp>The agencies work differently. Before Zink runs a batch of beef burritos, he has to call a USDA inspector to be on-site while the food is prepared. A USDA official will stop by at other times during the year to check in. He doesn't hear from the FDA so often.\u003c/p>\n\u003cp>\"FDA is a once-a-year thing,\" Zink says. \"They pop in and do their inspection and they're gone.\"\u003c/p>\n\u003cp>A patchwork of more than a dozen federal agencies plays a part in keeping food from making Americans sick. Critics say the system has holes, and some think we would all be safer if food safety at the federal level were brought under one roof.\u003c/p>\n\u003cp>Altogether, 15 federal agencies play a role in food safety, from the EPA to the Centers for Disease Control. Food processors are subject to a dizzying array of regulations, spending time and money to prove their products are safe.\u003c/p>\n\u003cp>Each year, 1 in 6 Americans comes down with listeria, E. coli\u003cem>,\u003c/em> salmonella or some other foodborne illness. \u003ca href=\"http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html\">According to the CDC\u003c/a>, 3,000 people die annually. For years, critics have said a streamlined system would be safer. Even President \u003ca href=\"http://www.foodsafetynews.com/2015/02/obama-2016-budget-includes-1-6-billion-for-food-safety/#.VQ9xrvnF-So\">Obama has called\u003c/a> for the creation of a single food-safety agency in his 2016 budget.\u003c/p>\n\u003cp>Heartland Gourmet's Zink says after 25 years in the business, he has no trouble navigating the system. But there's no denying it's complex.\u003c/p>\n\u003cp>\"And it ends up just being a gigantic mess in terms of a comprehensive approach to food safety,\" says \u003ca href=\"https://www.psci.vt.edu/people/thomas-bio.html\">Courtney Thomas\u003c/a>, who studies political science and food safety at Virginia Tech University.\u003c/p>\n\u003cp>Thomas says the system looks fractured today because it was cobbled together from the start. The first food-safety laws, passed in 1906, put the USDA in charge of meat quality because the agency already worked with meatpackers. The \u003ca href=\"http://www.loc.gov/rr/news/topics/purefood.html\">FDA was created\u003c/a> to ensure purity in other foods.\u003c/p>\n\u003cp>\"Right out of the gate there were two different laws, two different legislative mandates that were given to two completely different agencies in the federal government,\" Thomas says. \"And from there it only spiraled.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gao.gov/highrisk/revamping_food_safety/why_did_study#t=0\">U.S. Government Accountability Office\u003c/a> has been a leading critic of the fragmented food-safety system, for years labeling it a high-risk area in need of reform. The GAO's Steve Morris says the food-safety system is one recall away from a crisis.\u003c/p>\n\u003cp>One longstanding issue is that the various agencies tend to keep a narrow focus and work on small slices of oversight.\u003c/p>\n\u003cp>\"Right now, what you have is fairly limited coordination,\" Morris says. \"So the consumer and the Congress basically lack this comprehensive picture of what the national strategy is.\"\u003c/p>\n\u003cp>That's a big problem, because there are challenges ahead that cut across all agencies. For instance, 16 percent of the food Americans eat is imported, and that number is rising. \u003ca href=\"https://foodsci.unl.edu/taylor\">Steve Taylor\u003c/a>, a food scientist at the University of Nebraska-Lincoln, says regulators are already behind in inspecting foreign food facilities.\u003c/p>\n\u003cp>\"And if you got to the right people in a lot of big corporations in the United States involved in food processing, they'd say that's one of their biggest worries, too,\" Taylor says.\u003c/p>\n\u003cp>One agency could be more efficient checking-in on foreign suppliers.\u003c/p>\n\u003cp>But Virginia Tech's Thomas says the chances are pretty low that Washington will adopt a single food-safety agency any time soon.\u003c/p>\n\u003cp>The U.S. food system is currently one of the safest in the world, and some say federal time and money is better spent elsewhere. Most food companies would prefer a complicated but familiar system over an unknown overhaul. And with multiple agencies involved, more politicians have oversight of food safety, which they might not want to give that up.\u003c/p>\n\u003cp>\"There's no easy fix to this problem,\" Thomas says. \"What you're talking about is a legal, a regulatory, and a cultural shift. A political shift that we haven't seen in this country in the last 100 years.\"\u003c/p>\n\u003cp>And without an immediate crisis, it seems there's not much political appetite for shaking up the system.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grant Gerlock reports from Lincoln, Neb., for NET News and \u003ca href=\"http://harvestpublicmedia.org/\" target=\"_blank\" rel=\"noopener\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\" target=\"_blank\" rel=\"noopener\">Nebraska Public Radio Network\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"title": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A recent lawsuit raised a red flag about traces of arsenic in some lower-cost California wines. But, by European and Canadian standards, the trace levels are acceptable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"title": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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