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"content": "\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. 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Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. 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"content": "\u003cfigure id=\"attachment_94171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\" alt=\"Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-94171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/19/393848921/cramped-chicken-cages-are-going-away-what-comes-next\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/19/15)\u003c/p>\n\u003cp>For the past two years, at an undisclosed location in the Upper Midwest, a large commercial egg farm has been probed with every tool of modern science. Researchers have collected data on feed consumed, eggs produced, rates of chicken death and injury, levels of dust in the air, microbial contamination and dollars spent. Graduate students have been assigned to watch hours of video of the hens in an effort to rate the animals' well-being.\u003c/p>\n\u003cp>It was all intended to give farmers — and, perhaps, consumers — a clearer picture of different ways to house the chickens that lay our eggs. Three different types of chicken houses exist on this farm: traditional wire cages; \"enriched\" cages that offer more space, perches and nesting boxes; and cage-free houses in which chickens get to move around freely.\u003c/p>\n\u003cp>An industry consortium called the Coalition for a Sustainable Egg Supply funded \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">this study\u003c/a>, mainly because chicken housing is now controversial. California \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">has banned\u003c/a> eggs from chickens that don't have enough space to turn around or flap their wings. Other states are considering similar laws.\u003c/p>\n\u003cp>The egg industry is meanwhile looking for alternatives that won't be declared illegal. This study is a close look at a couple of those alternatives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The conventional cage system is not going to be the system of the future,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, a professor of animal behavior and welfare at Michigan State University and co-director of the chicken housing study.\u003c/p>\n\u003cp>The transition away from cages, in fact, is already underway. \"Very few conventional cage systems are being installed\" on egg farms these days, says \u003ca href=\"http://animalscience.ucdavis.edu/faculty/mench/\">Joy Mench\u003c/a>, a professor of animal science at the University of California, Davis, the study's other co-director.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calmainefoods.com/company/about-us.aspx\">Cal-Maine Foods\u003c/a>, for instance, the largest producer of shell eggs in the U.S., is no longer building new chicken houses with traditional cages, says Matt Arrowsmith, the company's vice president for purchasing. Traditional cages still account for 90 percent of the company's production, but when those houses wear out, they will be replaced with either cage-free houses or enriched cages, sometimes called colony cages.\u003c/p>\n\u003cfigure id=\"attachment_94172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\" alt=\"Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-94172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Swanson and Mench began presenting \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">results\u003c/a> from their study this week to egg producers, processors and marketers. \"Our goal is to identify the trade-offs between the three systems for them to consider as they're making decisions about what systems to install,\" Swanson says. Scientific reports also are appearing in the journal \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/473.full\">Poultry Science\u003c/a>.\u003c/p>\n\u003cp>According to this experiment, some trade-offs are clear. Cage-free houses allow chickens a wider range of natural behavior. Their bones also were stronger, as a result of being able to move about freely.\u003c/p>\n\u003cp>On the other hand, in part because of that freedom, \"there's more potential for injury,\" Swanson says. This is one reason more chickens died in the cage-free house — more than 10 percent, compared with about 4 percent in the cages. Most died from disease, but some also died because of injury or from being hen-pecked.\u003c/p>\n\u003cp>Air in the cage-free house was full of dust, but \"it didn't seem to have any effect on the hens,\" says Mench.\u003c/p>\n\u003cp>From the perspective of \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/552.full.pdf+html\">economic efficiency\u003c/a>, though, cages were a clear winner. Chickens in both traditional and enriched cages produced more eggs and produced them more efficiently, compared with cage-free houses. Operating costs of the cage-free house were 23 percent higher than for traditional cages, and even more when the capital cost of building the house was included. Cage-free production was expensive in part because the farmer had to pay more for young hens, or pullets, that had been raised in a cage-free environment.\u003c/p>\n\u003cp>On the other hand, egg producers also are responding to consumer demand, and \"there is a growing demand for cage-free,\" says Arrowsmith of Cal-Maine Foods. Most consumers, though, still buy the cheapest eggs on the shelf, Arrowsmith says, and that will keep keep most chickens in some sort of cage for a long time to come.\u003c/p>\n\u003cp>Cal-Maine Foods is hedging its bets, producing eggs that carry a variety of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">labels\u003c/a>, depending on how they are housed and fed: cage-free, omega-3 or vegetarian. \"The more diverse products that you can put on the shelf, the more likely it is that a consumer will want one of them,\" Arrowsmith says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The results are in from a long-running study of three different ways to house egg-laying chickens. It found that more hens survive in cages, and cages are cheaper. But consumers prefer cage-free eggs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\" alt=\"Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-94171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/19/393848921/cramped-chicken-cages-are-going-away-what-comes-next\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/19/15)\u003c/p>\n\u003cp>For the past two years, at an undisclosed location in the Upper Midwest, a large commercial egg farm has been probed with every tool of modern science. Researchers have collected data on feed consumed, eggs produced, rates of chicken death and injury, levels of dust in the air, microbial contamination and dollars spent. Graduate students have been assigned to watch hours of video of the hens in an effort to rate the animals' well-being.\u003c/p>\n\u003cp>It was all intended to give farmers — and, perhaps, consumers — a clearer picture of different ways to house the chickens that lay our eggs. Three different types of chicken houses exist on this farm: traditional wire cages; \"enriched\" cages that offer more space, perches and nesting boxes; and cage-free houses in which chickens get to move around freely.\u003c/p>\n\u003cp>An industry consortium called the Coalition for a Sustainable Egg Supply funded \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">this study\u003c/a>, mainly because chicken housing is now controversial. California \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">has banned\u003c/a> eggs from chickens that don't have enough space to turn around or flap their wings. Other states are considering similar laws.\u003c/p>\n\u003cp>The egg industry is meanwhile looking for alternatives that won't be declared illegal. This study is a close look at a couple of those alternatives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The conventional cage system is not going to be the system of the future,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, a professor of animal behavior and welfare at Michigan State University and co-director of the chicken housing study.\u003c/p>\n\u003cp>The transition away from cages, in fact, is already underway. \"Very few conventional cage systems are being installed\" on egg farms these days, says \u003ca href=\"http://animalscience.ucdavis.edu/faculty/mench/\">Joy Mench\u003c/a>, a professor of animal science at the University of California, Davis, the study's other co-director.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calmainefoods.com/company/about-us.aspx\">Cal-Maine Foods\u003c/a>, for instance, the largest producer of shell eggs in the U.S., is no longer building new chicken houses with traditional cages, says Matt Arrowsmith, the company's vice president for purchasing. Traditional cages still account for 90 percent of the company's production, but when those houses wear out, they will be replaced with either cage-free houses or enriched cages, sometimes called colony cages.\u003c/p>\n\u003cfigure id=\"attachment_94172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\" alt=\"Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-94172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Swanson and Mench began presenting \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">results\u003c/a> from their study this week to egg producers, processors and marketers. \"Our goal is to identify the trade-offs between the three systems for them to consider as they're making decisions about what systems to install,\" Swanson says. Scientific reports also are appearing in the journal \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/473.full\">Poultry Science\u003c/a>.\u003c/p>\n\u003cp>According to this experiment, some trade-offs are clear. Cage-free houses allow chickens a wider range of natural behavior. Their bones also were stronger, as a result of being able to move about freely.\u003c/p>\n\u003cp>On the other hand, in part because of that freedom, \"there's more potential for injury,\" Swanson says. This is one reason more chickens died in the cage-free house — more than 10 percent, compared with about 4 percent in the cages. Most died from disease, but some also died because of injury or from being hen-pecked.\u003c/p>\n\u003cp>Air in the cage-free house was full of dust, but \"it didn't seem to have any effect on the hens,\" says Mench.\u003c/p>\n\u003cp>From the perspective of \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/552.full.pdf+html\">economic efficiency\u003c/a>, though, cages were a clear winner. Chickens in both traditional and enriched cages produced more eggs and produced them more efficiently, compared with cage-free houses. Operating costs of the cage-free house were 23 percent higher than for traditional cages, and even more when the capital cost of building the house was included. Cage-free production was expensive in part because the farmer had to pay more for young hens, or pullets, that had been raised in a cage-free environment.\u003c/p>\n\u003cp>On the other hand, egg producers also are responding to consumer demand, and \"there is a growing demand for cage-free,\" says Arrowsmith of Cal-Maine Foods. Most consumers, though, still buy the cheapest eggs on the shelf, Arrowsmith says, and that will keep keep most chickens in some sort of cage for a long time to come.\u003c/p>\n\u003cp>Cal-Maine Foods is hedging its bets, producing eggs that carry a variety of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">labels\u003c/a>, depending on how they are housed and fed: cage-free, omega-3 or vegetarian. \"The more diverse products that you can put on the shelf, the more likely it is that a consumer will want one of them,\" Arrowsmith says. \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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"title": "FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics",
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"content": "\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.",
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"description": "Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \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": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n",
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"excerpt": "Oakland's new mayor discusses the $12.25 minimum wage, urban agriculture, and where to get the best cheese ice cream.",
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"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From War To Plow: Why USDA Wants Veterans To Take Up Farming",
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"content": "\u003cfigure id=\"attachment_93638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg\" alt=\"Three years ago, Air Force veteran Sara Creech quit her job as a nurse and bought a 43-acre farm in North Salem, Ind. She named her farm Blue Yonder Organic. Photo: John Wendle for Harvest Public Media\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three years ago, Air Force veteran Sara Creech quit her job as a nurse and bought a 43-acre farm in North Salem, Ind. She named her farm Blue Yonder Organic. Photo: John Wendle for Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390251255/from-war-to-plow-why-usda-wants-veterans-to-take-up-farming\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>Sara Creech has grown dependent on farming. She started out planting an orchard of fruit trees: apples, peaches, cherries and pears. She added berry bushes and rows of vegetables.\u003c/p>\n\u003cp>And then she bought her first chickens.\u003c/p>\n\u003cp>\"A lot of people call chickens the gateway animal,\" says Creech, who lives in rural North Salem, Ind. \"Like once you have a chicken on the farm, then you end up getting sheep on the farm, and then you end up getting horses, and cows. And then it just explodes from there.\"\u003c/p>\n\u003cp>Creech served as a surgery nurse during the Iraq War. She has a master's degree and 16 years of experience. But she turned to farming when her career in nursing fell apart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As many as \u003ca href=\"http://www.ptsd.va.gov/public/PTSD-overview/basics/how-common-is-ptsd.asp\">one in five\u003c/a> Iraq War veterans came home from service with PTSD. Creech was one of them. She said PTSD made returning to nursing impossible. Her depression and anxiety became so severe, she says she felt like she was dangerous to her patients.\u003c/p>\n\u003cp>\"I couldn't work,\" she says. \"I couldn't do my job. It was devastating.\"\u003c/p>\n\u003cp>Veterans returning home from Iraq and Afghanistan often have a hard time transitioning back to their civilian lives and careers. They have \u003ca href=\"http://costsofwar.org/article/us-veterans-and-military-families\">higher rates\u003c/a> of divorce, depression and suicide. And they're more likely to be \u003ca href=\"http://www.bls.gov/news.release/empsit.t05.htm\">unemployed\u003c/a> than both civilians and veterans of other wars.\u003c/p>\n\u003cp>In recent years, thousands of veterans like Creech have showed an interest in farming as a way to find peace and purpose. Several \u003ca href=\"https://www.ncat.org/about-us/\">nonprofit organizations\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/article/544/combat-cowboy-duties-helping-hand-nebraska/5\">universities\u003c/a> have launched programs to help them pursue careers in agriculture.\u003c/p>\n\u003cp>Now, Congress has gotten on board, giving veterans a dose of financial support. The 2014 Farm Bill designated veterans, for the first time, as a distinct class of \u003ca href=\"http://www.usda.gov/newfarmers\">beginning farmers\u003c/a> within the U.S. Department of Agriculture. The status \u003ca href=\"http://iowafarmerveteran.org/house-2014-farm-bill-includes-veteran-farmers/\">grants\u003c/a> veterans access to low-interest-rate loans to buy animals and equipment. It also allows them to apply for grants to build onto their farm, and it can help them receive extra payments to implement conservation practices on their land.\u003c/p>\n\u003cp>\"More than anything, it's just an acknowledgement,\" says Michael O'Gorman, founder of the \u003ca href=\"http://www.farmvetco.org/\">Farmer Veteran Coalition\u003c/a>, a nonprofit organization that links up veterans with farming jobs and apprenticeships.\u003c/p>\n\u003cp>O'Gorman started the coalition with a handful of interested veterans' families in 2009. He says excitement about the legislation has helped double his group's membership to 4,000 veterans in the past year.\u003c/p>\n\u003cp>Veterans still face all of the obstacles of other beginners: Farming is expensive. The hours are long. Success can be at the mercy of the weather, and profit margins can be discouragingly low. Operators of small farms often face financial \u003ca href=\"http://www.ers.usda.gov/media/1728096/eib-132.pdf\">problems\u003c/a> that require off-farm jobs to keep the business afloat.\u003c/p>\n\u003cp>But the Farm Bill gives veterans an extra advantage over these obstacles. It not only provides them with access to all of the beginning farmer program's resources, in some cases, it requires the USDA to give veterans' applications priority preference — ahead of nonveterans and minority farmers.\u003c/p>\n\u003cfigure id=\"attachment_93639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg\" alt=\"Sara Creech used her savings account and support from her family to buy a foreclosed farmhouse in rural Indiana. This year, thanks to changes in the latest Farm Bill, Creech received $21,000 from the USDA — money she is putting back into her farm. Photo: John Wendle for Harvest Public Media\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Creech used her savings account and support from her family to buy a foreclosed farmhouse in rural Indiana. This year, thanks to changes in the latest Farm Bill, Creech received $21,000 from the USDA — money she is putting back into her farm. Photo: John Wendle for Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>O'Gorman says this preferential treatment is payment for the time veterans took away from their own goals to serve.\u003c/p>\n\u003cp>\"The veterans don't want a hand out,\" he says. \"But it would be nice to go to the front of a few lines, because even if one did come home unharmed — many of them didn't — but they still took years out of the normal development of a career.\"\u003c/p>\n\u003cp>While other recruiters might require a full resume, the USDA is eager to attract inexperienced farmers to the field.\u003c/p>\n\u003cp>The average American farmer is 58 years old, according to the 2012 Census of Agriculture. Farmers over 55 control \u003ca href=\"http://www.cfra.org/resources/beginning_farmer\">more than half\u003c/a> of the country's farmland, and one in two is likely to retire in the next decade. Since 1987, there has been a \u003ca href=\"http://harvestpublicmedia.org/changinglands\">decline\u003c/a> in the number of new farmers joining the ranks, with only 17 percent at the beginning of their farming careers — with less than a decade of experience.\u003c/p>\n\u003cp>\"When you look at the population growth, we're naturally going to need more and more producers to keep pace with the growing demand,\" says Karis Gutter, the USDA's first military veterans' agriculture liaison. \"The veterans' cadre looks very promising for us.\"\u003c/p>\n\u003cp>About 2 1/2 million veterans have returned home from Iraq and Afghanistan, \u003ca href=\"http://www.cfra.org/resources/beginning_farmer\">nearly half\u003c/a> of them to rural counties. Despite that, very few veterans currently work in agriculture: just 2 percent of rural veterans of Iraq and the Gulf War, according to USDA.\u003c/p>\n\u003cp>But a USDA \u003ca href=\"http://www.ers.usda.gov/publications/eb-economic-brief/eb25.aspx\">report\u003c/a> from 2013 suggests that rural veterans could be a wise investment, because they tend to have more education and technical training than their nonveteran rural peers, and they bring unique skills from their military experience.\u003c/p>\n\u003cp>\"It's an absolute natural fit,\" Gutter says. \"Many of the men and women who have served come from rural backgrounds and get training to work with their hands and have a natural instinct for entrepreneurship.\"\u003c/p>\n\u003cp>Sara Creech is proof of that sentiment. Three years ago she quit her job as a nurse and used her savings account and support from her family to buy a foreclosed farmhouse sitting on 43 acres in rural Indiana.\u003c/p>\n\u003cp>Last year, Creech started \u003ca href=\"http://www.blueyonderorganicfarm.com/\">Blue Yonder Organic Farm\u003c/a>, named for the Air Force \u003ca href=\"https://www.youtube.com/watch?v=C95Cb2ByHNA\">theme song\u003c/a>. She raised 900 chickens and sold meat, eggs and produce at the local farmers market and through a CSA.\u003c/p>\n\u003cp>This year, thanks to changes in the latest Farm Bill,\u003cstrong> \u003c/strong>Creech received $21,000 from the USDA because of her veteran status. She's using the money to improve the quality of her soil and build a hoop house, which will extend her growing season and should increase her profits.\u003c/p>\n\u003cp>Creech is also getting support at the state level. Some Midwest states are launching\u003ca href=\"http://www.kyproud.com/veterans/\"> marketing campaigns\u003c/a> that supply veteran farmers with a patriotic logo, \"Homegrown by Heroes,\" to help advertise their products. Creech flies a \"Homegrown by Heroes\" sign at her farmers market table to attract customers.\u003c/p>\n\u003cp>\"The community loves food, and they love veterans, at least in our area,\" she says. \"But they don't know how to support us. They don't know what we need.\"\u003c/p>\n\u003cp>She says being able to designate her business as veteran-owned gives people a tangible way to pay her back for her service.\u003c/p>\n\u003cp>Money, though, is not her priority, she says. In many ways, she says, the work pays for itself.\u003c/p>\n\u003cp>\"I am getting out of bed every day. And I am doing my chores every day. And I am taking care of animals every day. People are relying on me,\" she says. \"I don't know where my life is going to take me, but I feel like I'm on the right path.\"\u003c/p>\n\u003cp>She's helping other vets find their path, too, hosting veterans groups at Blue Yonder for week-long workshops to give them a taste of life on the farm.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Abby Wendle is a reporter with \u003c/em>\u003ca href=\"http://tspr.org/\">Tri States Public Radio\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\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>\u003cfigure id=\"attachment_93638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg\" alt=\"Three years ago, Air Force veteran Sara Creech quit her job as a nurse and bought a 43-acre farm in North Salem, Ind. She named her farm Blue Yonder Organic. Photo: John Wendle for Harvest Public Media\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-1_enl-e7c0b75a8633e1021452395810f3c73cc8e4b4e5-e1425421073231-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three years ago, Air Force veteran Sara Creech quit her job as a nurse and bought a 43-acre farm in North Salem, Ind. She named her farm Blue Yonder Organic. Photo: John Wendle for Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390251255/from-war-to-plow-why-usda-wants-veterans-to-take-up-farming\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>Sara Creech has grown dependent on farming. She started out planting an orchard of fruit trees: apples, peaches, cherries and pears. She added berry bushes and rows of vegetables.\u003c/p>\n\u003cp>And then she bought her first chickens.\u003c/p>\n\u003cp>\"A lot of people call chickens the gateway animal,\" says Creech, who lives in rural North Salem, Ind. \"Like once you have a chicken on the farm, then you end up getting sheep on the farm, and then you end up getting horses, and cows. And then it just explodes from there.\"\u003c/p>\n\u003cp>Creech served as a surgery nurse during the Iraq War. She has a master's degree and 16 years of experience. But she turned to farming when her career in nursing fell apart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As many as \u003ca href=\"http://www.ptsd.va.gov/public/PTSD-overview/basics/how-common-is-ptsd.asp\">one in five\u003c/a> Iraq War veterans came home from service with PTSD. Creech was one of them. She said PTSD made returning to nursing impossible. Her depression and anxiety became so severe, she says she felt like she was dangerous to her patients.\u003c/p>\n\u003cp>\"I couldn't work,\" she says. \"I couldn't do my job. It was devastating.\"\u003c/p>\n\u003cp>Veterans returning home from Iraq and Afghanistan often have a hard time transitioning back to their civilian lives and careers. They have \u003ca href=\"http://costsofwar.org/article/us-veterans-and-military-families\">higher rates\u003c/a> of divorce, depression and suicide. And they're more likely to be \u003ca href=\"http://www.bls.gov/news.release/empsit.t05.htm\">unemployed\u003c/a> than both civilians and veterans of other wars.\u003c/p>\n\u003cp>In recent years, thousands of veterans like Creech have showed an interest in farming as a way to find peace and purpose. Several \u003ca href=\"https://www.ncat.org/about-us/\">nonprofit organizations\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/article/544/combat-cowboy-duties-helping-hand-nebraska/5\">universities\u003c/a> have launched programs to help them pursue careers in agriculture.\u003c/p>\n\u003cp>Now, Congress has gotten on board, giving veterans a dose of financial support. The 2014 Farm Bill designated veterans, for the first time, as a distinct class of \u003ca href=\"http://www.usda.gov/newfarmers\">beginning farmers\u003c/a> within the U.S. Department of Agriculture. The status \u003ca href=\"http://iowafarmerveteran.org/house-2014-farm-bill-includes-veteran-farmers/\">grants\u003c/a> veterans access to low-interest-rate loans to buy animals and equipment. It also allows them to apply for grants to build onto their farm, and it can help them receive extra payments to implement conservation practices on their land.\u003c/p>\n\u003cp>\"More than anything, it's just an acknowledgement,\" says Michael O'Gorman, founder of the \u003ca href=\"http://www.farmvetco.org/\">Farmer Veteran Coalition\u003c/a>, a nonprofit organization that links up veterans with farming jobs and apprenticeships.\u003c/p>\n\u003cp>O'Gorman started the coalition with a handful of interested veterans' families in 2009. He says excitement about the legislation has helped double his group's membership to 4,000 veterans in the past year.\u003c/p>\n\u003cp>Veterans still face all of the obstacles of other beginners: Farming is expensive. The hours are long. Success can be at the mercy of the weather, and profit margins can be discouragingly low. Operators of small farms often face financial \u003ca href=\"http://www.ers.usda.gov/media/1728096/eib-132.pdf\">problems\u003c/a> that require off-farm jobs to keep the business afloat.\u003c/p>\n\u003cp>But the Farm Bill gives veterans an extra advantage over these obstacles. It not only provides them with access to all of the beginning farmer program's resources, in some cases, it requires the USDA to give veterans' applications priority preference — ahead of nonveterans and minority farmers.\u003c/p>\n\u003cfigure id=\"attachment_93639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg\" alt=\"Sara Creech used her savings account and support from her family to buy a foreclosed farmhouse in rural Indiana. This year, thanks to changes in the latest Farm Bill, Creech received $21,000 from the USDA — money she is putting back into her farm. Photo: John Wendle for Harvest Public Media\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/farm-2_enl-63abd1f9cd21c0cad63244e02f8ff4eaae1db139-e1425421166331-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Creech used her savings account and support from her family to buy a foreclosed farmhouse in rural Indiana. This year, thanks to changes in the latest Farm Bill, Creech received $21,000 from the USDA — money she is putting back into her farm. Photo: John Wendle for Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>O'Gorman says this preferential treatment is payment for the time veterans took away from their own goals to serve.\u003c/p>\n\u003cp>\"The veterans don't want a hand out,\" he says. \"But it would be nice to go to the front of a few lines, because even if one did come home unharmed — many of them didn't — but they still took years out of the normal development of a career.\"\u003c/p>\n\u003cp>While other recruiters might require a full resume, the USDA is eager to attract inexperienced farmers to the field.\u003c/p>\n\u003cp>The average American farmer is 58 years old, according to the 2012 Census of Agriculture. Farmers over 55 control \u003ca href=\"http://www.cfra.org/resources/beginning_farmer\">more than half\u003c/a> of the country's farmland, and one in two is likely to retire in the next decade. Since 1987, there has been a \u003ca href=\"http://harvestpublicmedia.org/changinglands\">decline\u003c/a> in the number of new farmers joining the ranks, with only 17 percent at the beginning of their farming careers — with less than a decade of experience.\u003c/p>\n\u003cp>\"When you look at the population growth, we're naturally going to need more and more producers to keep pace with the growing demand,\" says Karis Gutter, the USDA's first military veterans' agriculture liaison. \"The veterans' cadre looks very promising for us.\"\u003c/p>\n\u003cp>About 2 1/2 million veterans have returned home from Iraq and Afghanistan, \u003ca href=\"http://www.cfra.org/resources/beginning_farmer\">nearly half\u003c/a> of them to rural counties. Despite that, very few veterans currently work in agriculture: just 2 percent of rural veterans of Iraq and the Gulf War, according to USDA.\u003c/p>\n\u003cp>But a USDA \u003ca href=\"http://www.ers.usda.gov/publications/eb-economic-brief/eb25.aspx\">report\u003c/a> from 2013 suggests that rural veterans could be a wise investment, because they tend to have more education and technical training than their nonveteran rural peers, and they bring unique skills from their military experience.\u003c/p>\n\u003cp>\"It's an absolute natural fit,\" Gutter says. \"Many of the men and women who have served come from rural backgrounds and get training to work with their hands and have a natural instinct for entrepreneurship.\"\u003c/p>\n\u003cp>Sara Creech is proof of that sentiment. Three years ago she quit her job as a nurse and used her savings account and support from her family to buy a foreclosed farmhouse sitting on 43 acres in rural Indiana.\u003c/p>\n\u003cp>Last year, Creech started \u003ca href=\"http://www.blueyonderorganicfarm.com/\">Blue Yonder Organic Farm\u003c/a>, named for the Air Force \u003ca href=\"https://www.youtube.com/watch?v=C95Cb2ByHNA\">theme song\u003c/a>. She raised 900 chickens and sold meat, eggs and produce at the local farmers market and through a CSA.\u003c/p>\n\u003cp>This year, thanks to changes in the latest Farm Bill,\u003cstrong> \u003c/strong>Creech received $21,000 from the USDA because of her veteran status. She's using the money to improve the quality of her soil and build a hoop house, which will extend her growing season and should increase her profits.\u003c/p>\n\u003cp>Creech is also getting support at the state level. Some Midwest states are launching\u003ca href=\"http://www.kyproud.com/veterans/\"> marketing campaigns\u003c/a> that supply veteran farmers with a patriotic logo, \"Homegrown by Heroes,\" to help advertise their products. Creech flies a \"Homegrown by Heroes\" sign at her farmers market table to attract customers.\u003c/p>\n\u003cp>\"The community loves food, and they love veterans, at least in our area,\" she says. \"But they don't know how to support us. They don't know what we need.\"\u003c/p>\n\u003cp>She says being able to designate her business as veteran-owned gives people a tangible way to pay her back for her service.\u003c/p>\n\u003cp>Money, though, is not her priority, she says. In many ways, she says, the work pays for itself.\u003c/p>\n\u003cp>\"I am getting out of bed every day. And I am doing my chores every day. And I am taking care of animals every day. People are relying on me,\" she says. \"I don't know where my life is going to take me, but I feel like I'm on the right path.\"\u003c/p>\n\u003cp>She's helping other vets find their path, too, hosting veterans groups at Blue Yonder for week-long workshops to give them a taste of life on the farm.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Abby Wendle is a reporter with \u003c/em>\u003ca href=\"http://tspr.org/\">Tri States Public Radio\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps",
"title": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.",
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"description": "Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farmers Fear Legal Status For Workers Would Lead Them Off The Farm",
"title": "Farmers Fear Legal Status For Workers Would Lead Them Off The Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"description": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Some States Want To Legalize Raw Milk Sales",
"title": "Why Some States Want To Legalize Raw Milk Sales",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.",
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"description": "Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.",
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"nprStoryDate": "Fri, 20 Feb 2015 12:21:04 -0500",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"title": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
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"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"title": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \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": "Heavy Metal Valentine: Is There Lead in Your Chocolate?",
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"content": "\u003cfigure id=\"attachment_93241\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\" alt=\"Chocolate. Photo: Lukas Gojda / Shutterstock \" width=\"680\" height=\"323\" class=\"size-full wp-image-93241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-400x190.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-320x152.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate. Photo: Lukas Gojda / Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/egrossman/\" target=\"_blank\">Elizabeth Grossman\u003c/a>, \u003ca href=\"http://civileats.com/2015/02/11/heavy-metal-valentine-is-there-lead-in-your-chocolate/\" target=\"_blank\">Civil Eats\u003c/a> (2/11/15) \u003c/p>\n\u003cp>We’ve begun to expect unusual flavors like chili, salt, and lavender in chocolate. But there might be another surprising addition to your Valentine’s Day sweets: heavy metals.\u003c/p>\n\u003cp>According to the consumer health watchdog \u003ca href=\"http://www.asyousow.org/\" target=\"_blank\">As You Sow\u003c/a>, there’s a good chance that chocolate you buy may contain lead or cadmium. Lab test results obtained by the group examined 42 products, 26 of which contained lead and/or cadmium at levels above what the state of California considers safe. The brands that tested positive for heavy metals included Hershey’s, Mars, Ghirardelli, Godiva, See’s, Lindt, Whole Foods, and Green and Black’s.\u003c/p>\n\u003cp>Some of the chocolate tested contained lead at levels up to 5.9 times California’s “\u003ca href=\"http://oehha.ca.gov/prop65/getNSRLs.html\" target=\"_blank\">safe harbor\u003c/a>” level—or the maximum allowable daily limit—for reproductive harm, and found cadmium at levels up to 8.2 times the limit.\u003c/p>\n\u003cp>“No one expects heavy metals in their chocolate,” said Eleanne van Vliet, As You Sow’s director of toxic chemicals research. “We hope to convince chocolate manufacturers to remove heavy metals from their products,” said As You Sow president Danielle Fugere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lead is well known to cause neurological damage, particularly in children. In 2012, the \u003ca href=\"http://www.cdc.gov/nceh/lead/acclpp/blood_lead_levels.htm\" target=\"_blank\">Centers for Disease Control and Prevention lowered\u003c/a> what it considers “elevated lead exposure” for children from 10 to 5 parts per million. What this amounts to, says Boston University School of Medicine professor of pediatrics and public health Sean Palfrey, is that “No amount of lead ingestion is safe for children.” What’s more, “lead exposure is cumulative”—it builds up in the body—explains Bruce Lanphear, Faculty of Health Sciences professor at Simon Fraser University.\u003c/p>\n\u003cp>As both Lanphear and Palfrey explain, chocolate is unlikely to be the only source of lead to which someone is exposed. And as anyone with a sweet tooth can attest, it can be hard to stick with a single recommended serving.\u003c/p>\n\u003cp>Long-term, low-level exposure to cadmium can cause bone, kidney, and liver damage. In animal studies, cadmium has also been shown to cause developmental, reproductive, and neurological harm. There are also concerns about prenatal exposure to both cadmium and lead.\u003c/p>\n\u003cp>It’s for these reasons that California has established safety limits and requires warnings on products that exceed them. And it’s on this basis that As You Sow filed notices of legal action today against three major chocolate brands alleging violation of California’s law known as \u003ca href=\"http://oehha.ca.gov/prop65/background/p65plain.html\" target=\"_blank\">Proposition 65\u003c/a>, for failing to warn consumers of cadmium in their chocolate products–and against 13 brands for failure to issue warnings about lead and cadmium.\u003c/p>\n\u003cp>This is the fourth time As You Sow has filed notices against chocolate companies on such grounds. The organization filed notices–naming many of the same brands in today’s filings–in \u003ca href=\"http://oag.ca.gov/prop65/60-Day-Notice-2014-00635\" target=\"_blank\">July, November, and December 2014\u003c/a>. Another organization filed such notices back in 2002, but they were withdrawn before coming to trial.\u003c/p>\n\u003cp>Research into \u003ca href=\"https://www.sciencenews.org/blog/food-thought/leaden-chocolates\" target=\"_blank\">lead and cadmium contamination\u003c/a> of chocolate and cocoa dates back at least 10 to 15 years. Studies have found these metals in chocolate purchased all around the world. A survey by the U.S. Food and Drug Administration (FDA) published in 2000 found milk chocolate bars to have the fourth highest lead concentration of all the food it tested. Lead content in some dark chocolates do exceed what FDA considers an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm172050.htm\" target=\"_blank\">acceptable children’s exposure level\u003c/a>, but because children don’t eat very much dark chocolate, the agency does not appear to be concerned about this exposure.\u003c/p>\n\u003cp>How do these heavy metals get into chocolate in the first place? Scientists point to environmental contamination, primarily of soil, as a likely culprit. But air pollution may also be a factor as cacao beans are often dried outdoors. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1281277/\" target=\"_blank\">2005 study\u003c/a> found high levels of lead in chocolate sourced from Nigeria. The authors suspected that air and soil contamination from leaded gasoline were to blame. It’s also thought that lead may enter at other points in the chocolate manufacturing practice.\u003c/p>\n\u003cp>Meanwhile, the industry group \u003ca href=\"http://responsiblecocoa.com/about-us/\" target=\"_blank\">Responsible Cocoa\u003c/a>, an international coalition of chocolate manufacturers that works in the U.S. with the \u003ca href=\"http://www.candyusa.com/\" target=\"_blank\">National Confectioners Association\u003c/a>, says that “most of the naturally-occurring lead is in the cacao bean shell, which is removed during processing.” It also notes that “FDA and other health authorities have determined that tiny traces of naturally occurring heavy metals in foods are unavoidable and present no public health risk.”\u003c/p>\n\u003cp>Asked about heavy metals in chocolate, \u003ca href=\"http://www.hersheys.com/\" target=\"_blank\">Hershey’s\u003c/a>, which owns \u003ca href=\"http://www.dagobachocolate.com/\" target=\"_blank\">Dagoba\u003c/a>—one of the brands named—said in a statement, “People have been eating cocoa and chocolate for centuries with no evidence of a single incident of concern regarding these naturally occurring minerals.”\u003c/p>\n\u003cp>As You Sow disagrees with the industry’s use of the term “naturally occurring,” explaining that these contaminants end up in the environment and hence in cacao due to anthropogenic—or human caused—processes. Proposition 65 regards environmental contaminants in the same way.\u003c/p>\n\u003cp>As You Sow has not identified any specific links between where the chocolate comes from and its lead content—but that’s mostly because manufacturers don’t typically reveal cacao origins, says van Vliet. There also appears to be no clear pattern of brands affected as they span the range of chocolate on the market.\u003c/p>\n\u003cp>So how concerned should we be? According to Palfrey and Lanphear—both practicing pediatricians and lead experts—the lead an adult might be exposed to in chocolate may be small, but it adds up and can be harmful to infants and children. And there’s no easy way to find lead-free brands. As Palfry sees it, more testing throughout the process would be a step in the right direction. “These exposures are preventable,” he says—before chocolate gets to the store shelf.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93241\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\" alt=\"Chocolate. Photo: Lukas Gojda / Shutterstock \" width=\"680\" height=\"323\" class=\"size-full wp-image-93241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-400x190.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-320x152.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate. Photo: Lukas Gojda / Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/egrossman/\" target=\"_blank\">Elizabeth Grossman\u003c/a>, \u003ca href=\"http://civileats.com/2015/02/11/heavy-metal-valentine-is-there-lead-in-your-chocolate/\" target=\"_blank\">Civil Eats\u003c/a> (2/11/15) \u003c/p>\n\u003cp>We’ve begun to expect unusual flavors like chili, salt, and lavender in chocolate. But there might be another surprising addition to your Valentine’s Day sweets: heavy metals.\u003c/p>\n\u003cp>According to the consumer health watchdog \u003ca href=\"http://www.asyousow.org/\" target=\"_blank\">As You Sow\u003c/a>, there’s a good chance that chocolate you buy may contain lead or cadmium. Lab test results obtained by the group examined 42 products, 26 of which contained lead and/or cadmium at levels above what the state of California considers safe. The brands that tested positive for heavy metals included Hershey’s, Mars, Ghirardelli, Godiva, See’s, Lindt, Whole Foods, and Green and Black’s.\u003c/p>\n\u003cp>Some of the chocolate tested contained lead at levels up to 5.9 times California’s “\u003ca href=\"http://oehha.ca.gov/prop65/getNSRLs.html\" target=\"_blank\">safe harbor\u003c/a>” level—or the maximum allowable daily limit—for reproductive harm, and found cadmium at levels up to 8.2 times the limit.\u003c/p>\n\u003cp>“No one expects heavy metals in their chocolate,” said Eleanne van Vliet, As You Sow’s director of toxic chemicals research. “We hope to convince chocolate manufacturers to remove heavy metals from their products,” said As You Sow president Danielle Fugere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lead is well known to cause neurological damage, particularly in children. In 2012, the \u003ca href=\"http://www.cdc.gov/nceh/lead/acclpp/blood_lead_levels.htm\" target=\"_blank\">Centers for Disease Control and Prevention lowered\u003c/a> what it considers “elevated lead exposure” for children from 10 to 5 parts per million. What this amounts to, says Boston University School of Medicine professor of pediatrics and public health Sean Palfrey, is that “No amount of lead ingestion is safe for children.” What’s more, “lead exposure is cumulative”—it builds up in the body—explains Bruce Lanphear, Faculty of Health Sciences professor at Simon Fraser University.\u003c/p>\n\u003cp>As both Lanphear and Palfrey explain, chocolate is unlikely to be the only source of lead to which someone is exposed. And as anyone with a sweet tooth can attest, it can be hard to stick with a single recommended serving.\u003c/p>\n\u003cp>Long-term, low-level exposure to cadmium can cause bone, kidney, and liver damage. In animal studies, cadmium has also been shown to cause developmental, reproductive, and neurological harm. There are also concerns about prenatal exposure to both cadmium and lead.\u003c/p>\n\u003cp>It’s for these reasons that California has established safety limits and requires warnings on products that exceed them. And it’s on this basis that As You Sow filed notices of legal action today against three major chocolate brands alleging violation of California’s law known as \u003ca href=\"http://oehha.ca.gov/prop65/background/p65plain.html\" target=\"_blank\">Proposition 65\u003c/a>, for failing to warn consumers of cadmium in their chocolate products–and against 13 brands for failure to issue warnings about lead and cadmium.\u003c/p>\n\u003cp>This is the fourth time As You Sow has filed notices against chocolate companies on such grounds. The organization filed notices–naming many of the same brands in today’s filings–in \u003ca href=\"http://oag.ca.gov/prop65/60-Day-Notice-2014-00635\" target=\"_blank\">July, November, and December 2014\u003c/a>. Another organization filed such notices back in 2002, but they were withdrawn before coming to trial.\u003c/p>\n\u003cp>Research into \u003ca href=\"https://www.sciencenews.org/blog/food-thought/leaden-chocolates\" target=\"_blank\">lead and cadmium contamination\u003c/a> of chocolate and cocoa dates back at least 10 to 15 years. Studies have found these metals in chocolate purchased all around the world. A survey by the U.S. Food and Drug Administration (FDA) published in 2000 found milk chocolate bars to have the fourth highest lead concentration of all the food it tested. Lead content in some dark chocolates do exceed what FDA considers an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm172050.htm\" target=\"_blank\">acceptable children’s exposure level\u003c/a>, but because children don’t eat very much dark chocolate, the agency does not appear to be concerned about this exposure.\u003c/p>\n\u003cp>How do these heavy metals get into chocolate in the first place? Scientists point to environmental contamination, primarily of soil, as a likely culprit. But air pollution may also be a factor as cacao beans are often dried outdoors. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1281277/\" target=\"_blank\">2005 study\u003c/a> found high levels of lead in chocolate sourced from Nigeria. The authors suspected that air and soil contamination from leaded gasoline were to blame. It’s also thought that lead may enter at other points in the chocolate manufacturing practice.\u003c/p>\n\u003cp>Meanwhile, the industry group \u003ca href=\"http://responsiblecocoa.com/about-us/\" target=\"_blank\">Responsible Cocoa\u003c/a>, an international coalition of chocolate manufacturers that works in the U.S. with the \u003ca href=\"http://www.candyusa.com/\" target=\"_blank\">National Confectioners Association\u003c/a>, says that “most of the naturally-occurring lead is in the cacao bean shell, which is removed during processing.” It also notes that “FDA and other health authorities have determined that tiny traces of naturally occurring heavy metals in foods are unavoidable and present no public health risk.”\u003c/p>\n\u003cp>Asked about heavy metals in chocolate, \u003ca href=\"http://www.hersheys.com/\" target=\"_blank\">Hershey’s\u003c/a>, which owns \u003ca href=\"http://www.dagobachocolate.com/\" target=\"_blank\">Dagoba\u003c/a>—one of the brands named—said in a statement, “People have been eating cocoa and chocolate for centuries with no evidence of a single incident of concern regarding these naturally occurring minerals.”\u003c/p>\n\u003cp>As You Sow disagrees with the industry’s use of the term “naturally occurring,” explaining that these contaminants end up in the environment and hence in cacao due to anthropogenic—or human caused—processes. Proposition 65 regards environmental contaminants in the same way.\u003c/p>\n\u003cp>As You Sow has not identified any specific links between where the chocolate comes from and its lead content—but that’s mostly because manufacturers don’t typically reveal cacao origins, says van Vliet. There also appears to be no clear pattern of brands affected as they span the range of chocolate on the market.\u003c/p>\n\u003cp>So how concerned should we be? According to Palfrey and Lanphear—both practicing pediatricians and lead experts—the lead an adult might be exposed to in chocolate may be small, but it adds up and can be harmful to infants and children. And there’s no easy way to find lead-free brands. As Palfry sees it, more testing throughout the process would be a step in the right direction. “These exposures are preventable,” he says—before chocolate gets to the store shelf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"order": 19
},
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"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 3
},
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}
},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
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},
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},
"commonwealth-club": {
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
"forum": {
"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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
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"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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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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"order": 15
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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",
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"order": 18
},
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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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
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