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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
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"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
"title": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"title": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
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"content": "\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n",
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"excerpt": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"description": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Food Crisis Follows Africa's Ebola Crisis",
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"content": "\u003cfigure id=\"attachment_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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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"content": "\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The Rural Pride Campaign is a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the True Colors Fund.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"title": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Military Families Are Relying On Food Banks And Pantries",
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"content": "\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"title": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n",
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"excerpt": "Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
"title": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Unlocking France's Secrets To Safer Raw Milk Cheese",
"title": "Unlocking France's Secrets To Safer Raw Milk Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule",
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"content": "\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
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"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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