window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_84787": {
"type": "attachments",
"id": "bayareabites_84787",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84787",
"found": true
},
"parent": 84786,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg",
"width": 2650,
"height": 1987
}
},
"publishDate": 1405014382,
"modified": 1405014382,
"caption": "You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR",
"description": "You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping.",
"title": "You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84778": {
"type": "attachments",
"id": "bayareabites_84778",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84778",
"found": true
},
"parent": 84777,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg",
"width": 2102,
"height": 1575
}
},
"publishDate": 1404951813,
"modified": 1404951813,
"caption": "Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images",
"description": "Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall.",
"title": "Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84705": {
"type": "attachments",
"id": "bayareabites_84705",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84705",
"found": true
},
"parent": 84702,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/uganda-banana.jpg",
"width": 1120,
"height": 839
}
},
"publishDate": 1404853851,
"modified": 1404853851,
"caption": "Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr",
"description": null,
"title": "uganda-banana",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84586": {
"type": "attachments",
"id": "bayareabites_84586",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84586",
"found": true
},
"parent": 84585,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg",
"width": 3603,
"height": 2702
}
},
"publishDate": 1404750403,
"modified": 1404750403,
"caption": "Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery",
"description": "Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers.",
"title": "Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84399": {
"type": "attachments",
"id": "bayareabites_84399",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84399",
"found": true
},
"parent": 84398,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg",
"width": 3258,
"height": 1833
}
},
"publishDate": 1404262849,
"modified": 1404262849,
"caption": "Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP",
"description": "Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\"",
"title": "Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\"",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84336": {
"type": "attachments",
"id": "bayareabites_84336",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84336",
"found": true
},
"parent": 84260,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/napolitano-waters640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1404241934,
"modified": 1404241934,
"caption": " UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here.",
"description": null,
"title": "napolitano-waters640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83910": {
"type": "attachments",
"id": "bayareabites_83910",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83910",
"found": true
},
"parent": 83909,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg",
"width": 1508,
"height": 1130
}
},
"publishDate": 1403654477,
"modified": 1403654477,
"caption": "Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto",
"description": "Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\"",
"title": "Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\"",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83816": {
"type": "attachments",
"id": "bayareabites_83816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83816",
"found": true
},
"parent": 83810,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/first-lady-roundtable.jpg",
"width": 1120,
"height": 841
}
},
"publishDate": 1403549102,
"modified": 1403549102,
"caption": "First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House",
"description": "First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18.",
"title": "first-lady-roundtable",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83681": {
"type": "attachments",
"id": "bayareabites_83681",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83681",
"found": true
},
"parent": 83576,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/spentgrain-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1403064969,
"modified": 1403064969,
"caption": null,
"description": null,
"title": "spentgrain-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83640": {
"type": "attachments",
"id": "bayareabites_83640",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83640",
"found": true
},
"parent": 83639,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg",
"width": 1599,
"height": 1198
}
},
"publishDate": 1403047957,
"modified": 1403047957,
"caption": "South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP",
"description": "South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012.",
"title": "South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83601": {
"type": "attachments",
"id": "bayareabites_83601",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83601",
"found": true
},
"parent": 83593,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/farming-smalltown.jpg",
"width": 1120,
"height": 629
}
},
"publishDate": 1402965149,
"modified": 1402965149,
"caption": "When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR",
"description": null,
"title": "farming-smalltown",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83486": {
"type": "attachments",
"id": "bayareabites_83486",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83486",
"found": true
},
"parent": 83485,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg",
"width": 1599,
"height": 1198
}
},
"publishDate": 1402764494,
"modified": 1402764494,
"caption": "Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto",
"description": "Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal.",
"title": "Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_84786": {
"type": "authors",
"id": "byline_bayareabites_84786",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84786",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_84777": {
"type": "authors",
"id": "byline_bayareabites_84777",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84777",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_84702": {
"type": "authors",
"id": "byline_bayareabites_84702",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84702",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_84585": {
"type": "authors",
"id": "byline_bayareabites_84585",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84585",
"name": "Deena Prichep",
"isLoading": false
},
"byline_bayareabites_84260": {
"type": "authors",
"id": "byline_bayareabites_84260",
"meta": {
"override": true
},
"slug": "byline_bayareabites_84260",
"name": "\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"isLoading": false
},
"byline_bayareabites_83909": {
"type": "authors",
"id": "byline_bayareabites_83909",
"meta": {
"override": true
},
"slug": "byline_bayareabites_83909",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_83810": {
"type": "authors",
"id": "byline_bayareabites_83810",
"meta": {
"override": true
},
"slug": "byline_bayareabites_83810",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_83639": {
"type": "authors",
"id": "byline_bayareabites_83639",
"meta": {
"override": true
},
"slug": "byline_bayareabites_83639",
"name": "Joyce Russell",
"isLoading": false
},
"byline_bayareabites_83593": {
"type": "authors",
"id": "byline_bayareabites_83593",
"meta": {
"override": true
},
"slug": "byline_bayareabites_83593",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_83485": {
"type": "authors",
"id": "byline_bayareabites_83485",
"meta": {
"override": true
},
"slug": "byline_bayareabites_83485",
"name": "Allison Aubrey",
"isLoading": false
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twitter": "shelbylpope",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
}
},
"pagesReducer": {
"bayareabites_category_politics-activism-food-safety": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"score": 13.892206
},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"title": "politics, activism, food safety",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 39
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=politics-activism-food-safety",
"seeMore": false,
"paginated": true,
"page": 39
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_84786": {
"type": "posts",
"id": "bayareabites_84786",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84786",
"score": null,
"sort": [
1405014960000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1405014960,
"format": "aside",
"disqusTitle": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
"title": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84786 http://blogs.kqed.org/bayareabites/?p=84786",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/10/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 673,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1546992666,
"excerpt": "Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It's used to add texture, prevent caking and boost fiber. And it's been around for ages.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It's used to add texture, prevent caking and boost fiber. And it's been around for ages.",
"title": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
"datePublished": "2014-07-10T10:56:00-07:00",
"dateModified": "2019-01-08T16:11:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=329767647&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 10 Jul 2014 03:29:00 -0400",
"nprLastModifiedDate": "Thu, 10 Jul 2014 11:20:28 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp?ft=3&f=329767647",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3?orgId=1&topicId=1053&ft=3&f=329767647",
"audioTrackLength": 189,
"nprAudioM3u": "http://api.npr.org/m3u/1330325147-5ad479.m3u?orgId=1&topicId=1053&ft=3&f=329767647",
"nprStoryId": "329767647",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 10 Jul 2014 11:30:00 -0400",
"path": "/bayareabites/84786/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84786/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp",
"authors": [
"byline_bayareabites_84786"
],
"categories": [
"bayareabites_188",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_14775",
"bayareabites_16272",
"bayareabites_449"
],
"featImg": "bayareabites_84787",
"label": "bayareabites"
},
"bayareabites_84777": {
"type": "posts",
"id": "bayareabites_84777",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84777",
"score": null,
"sort": [
1404952927000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404952927,
"format": "aside",
"disqusTitle": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
"title": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84777 http://blogs.kqed.org/bayareabites/?p=84777",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/09/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 598,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1404952927,
"excerpt": "The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.",
"title": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
"datePublished": "2014-07-09T17:42:07-07:00",
"dateModified": "2014-07-09T17:42:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=330160016&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 09 Jul 2014 17:35:00 -0400",
"nprLastModifiedDate": "Wed, 09 Jul 2014 19:19:57 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender?ft=3&f=330160016",
"nprStoryId": "330160016",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 09 Jul 2014 19:19:00 -0400",
"path": "/bayareabites/84777/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84777/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender",
"authors": [
"byline_bayareabites_84777"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_10994",
"bayareabites_621",
"bayareabites_12641",
"bayareabites_11270",
"bayareabites_12527",
"bayareabites_888",
"bayareabites_2037",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_84778",
"label": "bayareabites"
},
"bayareabites_84702": {
"type": "posts",
"id": "bayareabites_84702",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84702",
"score": null,
"sort": [
1404854382000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404854382,
"format": "aside",
"disqusTitle": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"title": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84702 http://blogs.kqed.org/bayareabites/?p=84702",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/08/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 797,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1404854532,
"excerpt": "A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of \"biofortified\" crops is prologue, it faces a tough road ahead.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of "biofortified" crops is prologue, it faces a tough road ahead.",
"title": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"datePublished": "2014-07-08T14:19:42-07:00",
"dateModified": "2014-07-08T14:22:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=325796731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 08 Jul 2014 10:34:00 -0400",
"nprLastModifiedDate": "Tue, 08 Jul 2014 13:23:38 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa?ft=3&f=325796731",
"nprStoryId": "325796731",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 08 Jul 2014 13:23:00 -0400",
"path": "/bayareabites/84702/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84702/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa",
"authors": [
"byline_bayareabites_84702"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_2203",
"bayareabites_13564",
"bayareabites_13563",
"bayareabites_11270",
"bayareabites_10787",
"bayareabites_10921",
"bayareabites_13562",
"bayareabites_13561"
],
"featImg": "bayareabites_84705",
"label": "bayareabites"
},
"bayareabites_84585": {
"type": "posts",
"id": "bayareabites_84585",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84585",
"score": null,
"sort": [
1404750801000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404750801,
"format": "aside",
"disqusTitle": "Raw Milk Producers Aim To Regulate Themselves",
"title": "Raw Milk Producers Aim To Regulate Themselves",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3\"] \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84585 http://blogs.kqed.org/bayareabites/?p=84585",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/07/raw-milk-producers-aim-to-regulate-themselves/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 950,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1404752582,
"excerpt": "To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.",
"title": "Raw Milk Producers Aim To Regulate Themselves | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Raw Milk Producers Aim To Regulate Themselves",
"datePublished": "2014-07-07T09:33:21-07:00",
"dateModified": "2014-07-07T10:03:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "raw-milk-producers-aim-to-regulate-themselves",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=326957043&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep",
"nprStoryDate": "Mon, 07 Jul 2014 03:17:00 -0400",
"nprLastModifiedDate": "Mon, 07 Jul 2014 10:47:45 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves?ft=3&f=326957043",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3?orgId=1&topicId=1053&ft=3&f=326957043",
"nprAudioM3u": "http://api.npr.org/m3u/1329420389-92fd92.m3u?orgId=1&topicId=1053&ft=3&f=326957043",
"nprStoryId": "326957043",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 07 Jul 2014 12:17:00 -0400",
"path": "/bayareabites/84585/raw-milk-producers-aim-to-regulate-themselves",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84585/raw-milk-producers-aim-to-regulate-themselves",
"authors": [
"byline_bayareabites_84585"
],
"categories": [
"bayareabites_13306",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_13551",
"bayareabites_2608",
"bayareabites_13552",
"bayareabites_13549",
"bayareabites_13550",
"bayareabites_10921"
],
"featImg": "bayareabites_84586",
"label": "bayareabites"
},
"bayareabites_84398": {
"type": "posts",
"id": "bayareabites_84398",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84398",
"score": null,
"sort": [
1404266869000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404266869,
"format": "aside",
"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "84398 http://blogs.kqed.org/bayareabites/?p=84398",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1172,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1404266869,
"excerpt": "One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"datePublished": "2014-07-01T19:07:49-07:00",
"dateModified": "2014-07-01T19:07:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-great-fish-swap-how-america-is-downgrading-its-seafood-supply",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=327248504&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Tue, 01 Jul 2014 13:35:00 -0400",
"nprLastModifiedDate": "Tue, 01 Jul 2014 15:44:19 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply?ft=3&f=327248504",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3?orgId=1&topicId=1033&ft=3&f=327248504",
"nprAudioM3u": "http://api.npr.org/m3u/1327366423-863b6e.m3u?orgId=1&topicId=1033&ft=3&f=327248504",
"nprStoryId": "327248504",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 01 Jul 2014 15:46:00 -0400",
"path": "/bayareabites/84398/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84398/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply",
"authors": [
"5403"
],
"categories": [
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_376",
"bayareabites_11278",
"bayareabites_11721",
"bayareabites_9498",
"bayareabites_323",
"bayareabites_864"
],
"featImg": "bayareabites_84399",
"label": "bayareabites"
},
"bayareabites_84260": {
"type": "posts",
"id": "bayareabites_84260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84260",
"score": null,
"sort": [
1404247381000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1404247381,
"format": "aside",
"disqusTitle": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
"title": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=66zuaQNYFxM]\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3\"] \u003c/p>\n\n",
"disqusIdentifier": "84260 http://blogs.kqed.org/bayareabites/?p=84260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/01/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1503,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1530684371,
"excerpt": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
"title": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
"datePublished": "2014-07-01T13:43:01-07:00",
"dateModified": "2018-07-03T23:06:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters",
"status": "publish",
"nprByline": "\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"path": "/bayareabites/84260/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/66zuaQNYFxM'\n title='//www.youtube.com/embed/66zuaQNYFxM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84260/watch-uc-president-napolitano-announce-new-food-initiative-at-edible-schoolyard-with-alice-waters",
"authors": [
"byline_bayareabites_84260"
],
"categories": [
"bayareabites_752",
"bayareabites_264",
"bayareabites_64",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_234",
"bayareabites_13519",
"bayareabites_9930",
"bayareabites_8729",
"bayareabites_13520",
"bayareabites_13518",
"bayareabites_13516",
"bayareabites_13517"
],
"featImg": "bayareabites_84336",
"label": "bayareabites"
},
"bayareabites_83909": {
"type": "posts",
"id": "bayareabites_83909",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83909",
"score": null,
"sort": [
1403656612000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1403656612,
"format": "aside",
"disqusTitle": "'Natural' Food Sounds Good But Doesn't Mean Much",
"title": "'Natural' Food Sounds Good But Doesn't Mean Much",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83910\" class=\"wp-caption aligncenter\" style=\"max-width: 1508px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\" alt='Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto' width=\"1508\" height=\"1130\" class=\"size-full wp-image-83910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/325189610/natural-food-sounds-good-but-doesnt-mean-much\">The Salt at NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>Some people have had it with \"natural\" food.\u003c/p>\n\u003cp>For fifteen years, \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumers Union, has been pointing out that \"natural\" is just about the most misleading label that you'll ever see on a food package. Yet consumers still \u003ca href=\"http://www.greenerchoices.org/pdf/ConsumerReportsFoodLabelingSurveyJune2014.pdf\">look\u003c/a> for that word, food companies still love to use it and the Food and Drug Administration can't or won't define it.\u003c/p>\n\u003cp>So Rangan now says it's time to kill the \"natural\" label. Consumers Union, the policy and action division of Consumer Reports, is about to submit formal \u003ca href=\"https://takeaction.takepart.com/actions/stop-confusing-consumers-ban-the-natural-label\">petitions\u003c/a> to the FDA and the U.S. Department of Agriculture, asking them to ban the word from food packages, so that consumers won't be hornswoggled by empty promises.\u003c/p>\n\u003cp>It's the latest turn in a debate that's gone on for decades, in part because defining naturalness seems to be just as hard as defining beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"http://cspinet.org/new/pdf/food_labeling_chaos_report.pdf\">report\u003c/a> from the Center for Science in the Public Interest, the FDA told a food manufacturer in 1940 that canned, heat-treated grapefruit juice couldn't be called natural. \"This term should be reserved for fresh juice or juice which has been kept without intervention of any process of heat treatment,\" the agency wrote.\u003c/p>\n\u003cp>But times and technology change. These days, the FDA only objects to calling a food \"natural\" if it contains artificial flavor, color or other synthetic additives. Otherwise, there are few restrictions.\u003c/p>\n\u003cp>Farmers can grow crops using pesticides and genetically modified crops, often called GMOs. They can feed antibiotics to animals or keep egg-laying chickens in cages. Food processors can add sugar (an \"all-natural\" sweetener, after all) or corn starch or anything else derived from plant or animal life to their products. It's all \"natural.\"\u003c/p>\n\u003cp>This is galling for Rangan, because Consumer Reports been campaigning against several of these practices, including the use of antibiotics and GMOs. Most consumers, she says, believe — mistakenly — that food labeled \"natural\" is produced without these practices. Surveys show that most consumers think that the label is equivalent to \"organic.\" Organic rules do ban the use of antibiotics, GMOs and almost all synthetic pesticides.\u003c/p>\n\u003cp>In theory, the FDA could define \"natural.\" In reality, Rangan says, there's little chance that will happen, at least not quickly. It took many years for the USDA to come up with a working standard for organic food, and defining \"natural\" would be just as complicated. Better, she says, just to ban the word.\u003c/p>\n\u003cp>Others have attacked the problem through the \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/PopChips-agrees-2.4m-all-natural-lawsuit-settlement-settlements-also-likely-in-Kashi-and-Bear-Naked-cases\">courts\u003c/a>. More than 200 lawsuits have been filed against the use of \"natural,\" arguing that it can't apply to food containing GMOs or hydrogenated oils. In some cases, companies responded by erasing the offending word from the label.\u003c/p>\n\u003cp>Rangan's quest to ban the word entirely, however, faces tough legal hurdles.\u003c/p>\n\u003cp>\"I'd be very surprised if the FDA has any interest in acting on this,\" says David Ter Molen, an attorney with Freeborn & Peters in Chicago who's also editor of a \"\u003ca href=\"http://foodidentityblog.com/about/\">Food Identity Blog\u003c/a>.\" \"This is not a health or safety issue for them\" and not high on the agency's list of priorities.\u003c/p>\n\u003cp>So, for now, whether something is natural remains a matter of opinion.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "83909 http://blogs.kqed.org/bayareabites/?p=83909",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/24/natural-food-sounds-good-but-doesnt-mean-much/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 580,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1403656612,
"excerpt": "A consumer advocacy group says it's time to ban the word \"natural\" from food labels because it's misleading. But the quest to get the government to outlaw the word entirely faces tough legal hurdles.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A consumer advocacy group says it's time to ban the word "natural" from food labels because it's misleading. But the quest to get the government to outlaw the word entirely faces tough legal hurdles.",
"title": "'Natural' Food Sounds Good But Doesn't Mean Much | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Natural' Food Sounds Good But Doesn't Mean Much",
"datePublished": "2014-06-24T17:36:52-07:00",
"dateModified": "2014-06-24T17:36:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "natural-food-sounds-good-but-doesnt-mean-much",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=325189610&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 24 Jun 2014 17:48:00 -0400",
"nprLastModifiedDate": "Tue, 24 Jun 2014 18:22:52 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/24/325189610/natural-food-sounds-good-but-doesnt-mean-much?ft=3&f=325189610",
"nprStoryId": "325189610",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 24 Jun 2014 18:22:00 -0400",
"path": "/bayareabites/83909/natural-food-sounds-good-but-doesnt-mean-much",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83910\" class=\"wp-caption aligncenter\" style=\"max-width: 1508px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\" alt='Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto' width=\"1508\" height=\"1130\" class=\"size-full wp-image-83910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/325189610/natural-food-sounds-good-but-doesnt-mean-much\">The Salt at NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>Some people have had it with \"natural\" food.\u003c/p>\n\u003cp>For fifteen years, \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumers Union, has been pointing out that \"natural\" is just about the most misleading label that you'll ever see on a food package. Yet consumers still \u003ca href=\"http://www.greenerchoices.org/pdf/ConsumerReportsFoodLabelingSurveyJune2014.pdf\">look\u003c/a> for that word, food companies still love to use it and the Food and Drug Administration can't or won't define it.\u003c/p>\n\u003cp>So Rangan now says it's time to kill the \"natural\" label. Consumers Union, the policy and action division of Consumer Reports, is about to submit formal \u003ca href=\"https://takeaction.takepart.com/actions/stop-confusing-consumers-ban-the-natural-label\">petitions\u003c/a> to the FDA and the U.S. Department of Agriculture, asking them to ban the word from food packages, so that consumers won't be hornswoggled by empty promises.\u003c/p>\n\u003cp>It's the latest turn in a debate that's gone on for decades, in part because defining naturalness seems to be just as hard as defining beauty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"http://cspinet.org/new/pdf/food_labeling_chaos_report.pdf\">report\u003c/a> from the Center for Science in the Public Interest, the FDA told a food manufacturer in 1940 that canned, heat-treated grapefruit juice couldn't be called natural. \"This term should be reserved for fresh juice or juice which has been kept without intervention of any process of heat treatment,\" the agency wrote.\u003c/p>\n\u003cp>But times and technology change. These days, the FDA only objects to calling a food \"natural\" if it contains artificial flavor, color or other synthetic additives. Otherwise, there are few restrictions.\u003c/p>\n\u003cp>Farmers can grow crops using pesticides and genetically modified crops, often called GMOs. They can feed antibiotics to animals or keep egg-laying chickens in cages. Food processors can add sugar (an \"all-natural\" sweetener, after all) or corn starch or anything else derived from plant or animal life to their products. It's all \"natural.\"\u003c/p>\n\u003cp>This is galling for Rangan, because Consumer Reports been campaigning against several of these practices, including the use of antibiotics and GMOs. Most consumers, she says, believe — mistakenly — that food labeled \"natural\" is produced without these practices. Surveys show that most consumers think that the label is equivalent to \"organic.\" Organic rules do ban the use of antibiotics, GMOs and almost all synthetic pesticides.\u003c/p>\n\u003cp>In theory, the FDA could define \"natural.\" In reality, Rangan says, there's little chance that will happen, at least not quickly. It took many years for the USDA to come up with a working standard for organic food, and defining \"natural\" would be just as complicated. Better, she says, just to ban the word.\u003c/p>\n\u003cp>Others have attacked the problem through the \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/PopChips-agrees-2.4m-all-natural-lawsuit-settlement-settlements-also-likely-in-Kashi-and-Bear-Naked-cases\">courts\u003c/a>. More than 200 lawsuits have been filed against the use of \"natural,\" arguing that it can't apply to food containing GMOs or hydrogenated oils. In some cases, companies responded by erasing the offending word from the label.\u003c/p>\n\u003cp>Rangan's quest to ban the word entirely, however, faces tough legal hurdles.\u003c/p>\n\u003cp>\"I'd be very surprised if the FDA has any interest in acting on this,\" says David Ter Molen, an attorney with Freeborn & Peters in Chicago who's also editor of a \"\u003ca href=\"http://foodidentityblog.com/about/\">Food Identity Blog\u003c/a>.\" \"This is not a health or safety issue for them\" and not high on the agency's list of priorities.\u003c/p>\n\u003cp>So, for now, whether something is natural remains a matter of opinion.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83909/natural-food-sounds-good-but-doesnt-mean-much",
"authors": [
"byline_bayareabites_83909"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11270",
"bayareabites_2608",
"bayareabites_10802",
"bayareabites_12697",
"bayareabites_13489"
],
"featImg": "bayareabites_83910",
"label": "bayareabites"
},
"bayareabites_83810": {
"type": "posts",
"id": "bayareabites_83810",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83810",
"score": null,
"sort": [
1403549314000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1403549314,
"format": "aside",
"disqusTitle": "School Nutrition Fight Widens As School Board Members Join In",
"title": "School Nutrition Fight Widens As School Board Members Join In",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "83810 http://blogs.kqed.org/bayareabites/?p=83810",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/23/school-nutrition-fight-widens-as-school-board-members-join-in/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 659,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1403549314,
"excerpt": "Leaders of the National School Board Association say they're concerned about \"federal overreach on school meals.\" But the First Lady maintains that now is not the time to turn back the standards.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Leaders of the National School Board Association say they're concerned about "federal overreach on school meals." But the First Lady maintains that now is not the time to turn back the standards.",
"title": "School Nutrition Fight Widens As School Board Members Join In | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "School Nutrition Fight Widens As School Board Members Join In",
"datePublished": "2014-06-23T11:48:34-07:00",
"dateModified": "2014-06-23T11:48:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "school-nutrition-fight-widens-as-school-board-members-join-in",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=324802957&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 23 Jun 2014 13:38:00 -0400",
"nprLastModifiedDate": "Mon, 23 Jun 2014 13:46:20 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics?ft=3&f=324802957",
"nprStoryId": "324802957",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 23 Jun 2014 13:46:00 -0400",
"path": "/bayareabites/83810/school-nutrition-fight-widens-as-school-board-members-join-in",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83810/school-nutrition-fight-widens-as-school-board-members-join-in",
"authors": [
"byline_bayareabites_83810"
],
"categories": [
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_9530",
"bayareabites_13410",
"bayareabites_13411",
"bayareabites_450",
"bayareabites_10921"
],
"featImg": "bayareabites_83816",
"label": "bayareabites"
},
"bayareabites_83576": {
"type": "posts",
"id": "bayareabites_83576",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83576",
"score": null,
"sort": [
1403117549000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1403117549,
"format": "aside",
"disqusTitle": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "83576 http://blogs.kqed.org/bayareabites/?p=83576",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1430,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1552435329,
"excerpt": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"datePublished": "2014-06-18T11:52:29-07:00",
"dateModified": "2019-03-12T17:02:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain",
"status": "publish",
"path": "/bayareabites/83576/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83576/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_2035"
],
"tags": [
"bayareabites_11497",
"bayareabites_14742"
],
"featImg": "bayareabites_83681",
"label": "bayareabites"
},
"bayareabites_83639": {
"type": "posts",
"id": "bayareabites_83639",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83639",
"score": null,
"sort": [
1403048420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1403048420,
"format": "aside",
"disqusTitle": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
"title": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83640\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\" alt=\"South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3\"] \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "83639 http://blogs.kqed.org/bayareabites/?p=83639",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/17/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 672,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1403048420,
"excerpt": "Since beef prices are going up, food processors are once again looking at cheap \"lean, finely textured beef.\" But this time, they're preparing for consumers' concerns.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Since beef prices are going up, food processors are once again looking at cheap "lean, finely textured beef." But this time, they're preparing for consumers' concerns.",
"title": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
"datePublished": "2014-06-17T16:40:20-07:00",
"dateModified": "2014-06-17T16:40:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=322911060&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Joyce Russell",
"nprStoryDate": "Tue, 17 Jun 2014 16:06:00 -0400",
"nprLastModifiedDate": "Tue, 17 Jun 2014 17:17:10 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that?ft=3&f=322911060",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3?orgId=556&topicId=1053&ft=3&f=322911060",
"nprAudioM3u": "http://api.npr.org/m3u/1323032831-8f8281.m3u?orgId=556&topicId=1053&ft=3&f=322911060",
"nprStoryId": "322911060",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 17 Jun 2014 18:31:00 -0400",
"path": "/bayareabites/83639/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83640\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\" alt=\"South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83639/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that",
"authors": [
"byline_bayareabites_83639"
],
"categories": [
"bayareabites_1962",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_8959",
"bayareabites_9807",
"bayareabites_13474",
"bayareabites_13475"
],
"featImg": "bayareabites_83640",
"label": "bayareabites"
},
"bayareabites_83593": {
"type": "posts",
"id": "bayareabites_83593",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83593",
"score": null,
"sort": [
1402965357000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402965357,
"format": "aside",
"disqusTitle": "In The Making Of Megafarms, A Few Winners And Many Losers",
"title": "In The Making Of Megafarms, A Few Winners And Many Losers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\" alt=\"When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "83593 http://blogs.kqed.org/bayareabites/?p=83593",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/16/in-the-making-of-megafarms-a-few-winners-and-many-losers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1445,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 45
},
"modified": 1402965357,
"excerpt": "A tiny fraction of America's 2 million farmers produces most of our food. They are the winners of a long-running competition for land and profits that has also drained the life out of small towns.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A tiny fraction of America's 2 million farmers produces most of our food. They are the winners of a long-running competition for land and profits that has also drained the life out of small towns.",
"title": "In The Making Of Megafarms, A Few Winners And Many Losers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In The Making Of Megafarms, A Few Winners And Many Losers",
"datePublished": "2014-06-16T17:35:57-07:00",
"dateModified": "2014-06-16T17:35:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-the-making-of-megafarms-a-few-winners-and-many-losers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=321705130&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Mon, 16 Jun 2014 17:19:00 -0400",
"nprLastModifiedDate": "Mon, 16 Jun 2014 17:29:00 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers?ft=3&f=321705130",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.mp3?orgId=1&topicId=1053&ft=3&f=321705130",
"nprAudioM3u": "http://api.npr.org/m3u/1322597936-bd59ad.m3u?orgId=1&topicId=1053&ft=3&f=321705130",
"nprStoryId": "321705130",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 16 Jun 2014 20:20:00 -0400",
"path": "/bayareabites/83593/in-the-making-of-megafarms-a-few-winners-and-many-losers",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\" alt=\"When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83593/in-the-making-of-megafarms-a-few-winners-and-many-losers",
"authors": [
"byline_bayareabites_83593"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_134",
"bayareabites_1057",
"bayareabites_13469",
"bayareabites_10921"
],
"featImg": "bayareabites_83601",
"label": "bayareabites"
},
"bayareabites_83485": {
"type": "posts",
"id": "bayareabites_83485",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83485",
"score": null,
"sort": [
1402764881000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402764881,
"format": "aside",
"disqusTitle": "Salmonella Outbreak Linked To Chia Seed Powders, CDC Says",
"title": "Salmonella Outbreak Linked To Chia Seed Powders, CDC Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83486\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\" alt=\"Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says\">The Salt at NPR Food\u003c/a> (6/13/14)\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention is investigating an ongoing salmonella outbreak linked to ...chicken? Nope, this time it's chia seed powder — which is made from tiny black and white chia seeds that are sprouted and ground.\u003c/p>\n\u003cp>Chia seed products have achieved the status of superfood, thanks to their high nutrient levels. And now they're popping up in everything from smoothies to cereal. But — as we've learned from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145922622/from-health-food-to-health-risk-sprouts-slip-off-the-menu\">numerous outbreaks\u003c/a> of sprouts — foodborne bugs can be formidable in these kinds of products.\u003c/p>\n\u003cp>The CDC reports that 21 people in 12 states have been sickened by the salmonella outbreak so far. And investigators are focusing their efforts on chia seed powder products. (Typically, investigators home in on a particular food after interviewing people who got sick in the outbreak to find out which foods they have eaten in common.)\u003c/p>\n\u003cp>Companies in the U.S. and Canada have issued multiple recalls.\u003c/p>\n\u003cfigure id=\"attachment_83487\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97-290x179.jpg\" alt=\"The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\" width=\"290\" height=\"179\" class=\"size-medium wp-image-83487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, Navitas Naturals announced it was \u003ca href=\"http://secure.navitasnaturals.com/images/uploads/pages/File/2014_6_6%20Chia%20Seed%20Powder.pdf\">expanding\u003c/a> its original voluntary \u003ca href=\"https://secure.navitasnaturals.com/images/uploads/pages/File/Revised_2014_5_28%20Chia%20Seed%20Powder.pdf\">recall\u003c/a> begun in May. Affected products include a smoothie mix and an organic sprouted chia powder with certain best-by dates, which were distributed nationally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Based on investigations by FDA and California Department of Public Health, one of our suppliers, Health Matters America Inc./Organic Traditions, has expanded their recall of Chia products. As a result, we are expanding our voluntary recall to include a broader date range of products,\" wrote Navitas Natural CEO Zach Adelman.\u003c/p>\n\u003cp>\"Our business depends on providing safe and healthy food, and we will not take chances with our consumers' wellbeing,\" Adelman continued.\u003c/p>\n\u003cp>The CDC says the recalled products have a long shelf life. So consumers who have chia powder in their pantries can check the CDC website for \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm400186.htm\">images\u003c/a> of the retail products as well as \u003ca href=\"http://www.cdc.gov/salmonella/newport-05-14/advice-consumers.html\">details\u003c/a> including the sizes, UPC codes and best-by dates.\u003c/p>\n\u003cp>Salmonella causes diarrhea, fever and cramps that can begin 12 to 72 hours after eating the food that was contaminated.\u003c/p>\n\u003cp>The CDC says most people recover within a week without seeking treatment, but young children (up to age 5), older adults and people with weakened immune systems may have more serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "83485 http://blogs.kqed.org/bayareabites/?p=83485",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/14/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 421,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1402764881,
"excerpt": "Recalls of chia seed powders expand as 21 people in 12 states have been sickened by salmonella tied to the powder. The powder has a long shelf life, so consumers should check their pantries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Recalls of chia seed powders expand as 21 people in 12 states have been sickened by salmonella tied to the powder. The powder has a long shelf life, so consumers should check their pantries.",
"title": "Salmonella Outbreak Linked To Chia Seed Powders, CDC Says | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Salmonella Outbreak Linked To Chia Seed Powders, CDC Says",
"datePublished": "2014-06-14T09:54:41-07:00",
"dateModified": "2014-06-14T09:54:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "salmonella-outbreak-linked-to-chia-seed-powders-cdc-says",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=321675080&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Fri, 13 Jun 2014 15:13:00 -0400",
"nprLastModifiedDate": "Fri, 13 Jun 2014 16:25:29 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says?ft=3&f=321675080",
"nprStoryId": "321675080",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 13 Jun 2014 16:25:00 -0400",
"path": "/bayareabites/83485/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83486\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chia-powder-0a7b55b0f1a5db1f7416b1d96a55ca26fe6693aa.jpg\" alt=\"Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmonella has recently been found in ground chia seed powder, a superfood being put in everything from smoothies to cereal. Photo: Marek Uliasz/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/13/321675080/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says\">The Salt at NPR Food\u003c/a> (6/13/14)\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention is investigating an ongoing salmonella outbreak linked to ...chicken? Nope, this time it's chia seed powder — which is made from tiny black and white chia seeds that are sprouted and ground.\u003c/p>\n\u003cp>Chia seed products have achieved the status of superfood, thanks to their high nutrient levels. And now they're popping up in everything from smoothies to cereal. But — as we've learned from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145922622/from-health-food-to-health-risk-sprouts-slip-off-the-menu\">numerous outbreaks\u003c/a> of sprouts — foodborne bugs can be formidable in these kinds of products.\u003c/p>\n\u003cp>The CDC reports that 21 people in 12 states have been sickened by the salmonella outbreak so far. And investigators are focusing their efforts on chia seed powder products. (Typically, investigators home in on a particular food after interviewing people who got sick in the outbreak to find out which foods they have eaten in common.)\u003c/p>\n\u003cp>Companies in the U.S. and Canada have issued multiple recalls.\u003c/p>\n\u003cfigure id=\"attachment_83487\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/recalled-chia_enl-d88dca86e24b25b434c745931512c1212fb7dd97-290x179.jpg\" alt=\"The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\" width=\"290\" height=\"179\" class=\"size-medium wp-image-83487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention on Friday issued a warning about chia powder because of possible salmonella contamination. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, Navitas Naturals announced it was \u003ca href=\"http://secure.navitasnaturals.com/images/uploads/pages/File/2014_6_6%20Chia%20Seed%20Powder.pdf\">expanding\u003c/a> its original voluntary \u003ca href=\"https://secure.navitasnaturals.com/images/uploads/pages/File/Revised_2014_5_28%20Chia%20Seed%20Powder.pdf\">recall\u003c/a> begun in May. Affected products include a smoothie mix and an organic sprouted chia powder with certain best-by dates, which were distributed nationally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Based on investigations by FDA and California Department of Public Health, one of our suppliers, Health Matters America Inc./Organic Traditions, has expanded their recall of Chia products. As a result, we are expanding our voluntary recall to include a broader date range of products,\" wrote Navitas Natural CEO Zach Adelman.\u003c/p>\n\u003cp>\"Our business depends on providing safe and healthy food, and we will not take chances with our consumers' wellbeing,\" Adelman continued.\u003c/p>\n\u003cp>The CDC says the recalled products have a long shelf life. So consumers who have chia powder in their pantries can check the CDC website for \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm400186.htm\">images\u003c/a> of the retail products as well as \u003ca href=\"http://www.cdc.gov/salmonella/newport-05-14/advice-consumers.html\">details\u003c/a> including the sizes, UPC codes and best-by dates.\u003c/p>\n\u003cp>Salmonella causes diarrhea, fever and cramps that can begin 12 to 72 hours after eating the food that was contaminated.\u003c/p>\n\u003cp>The CDC says most people recover within a week without seeking treatment, but young children (up to age 5), older adults and people with weakened immune systems may have more serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83485/salmonella-outbreak-linked-to-chia-seed-powders-cdc-says",
"authors": [
"byline_bayareabites_83485"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_10274",
"bayareabites_10275",
"bayareabites_888",
"bayareabites_2037",
"bayareabites_10921"
],
"featImg": "bayareabites_83486",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"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.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=politics-activism-food-safety": {
"isFetching": false,
"latestQuery": {
"from": 456,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 832,
"relation": "eq"
},
"items": [
"bayareabites_84786",
"bayareabites_84777",
"bayareabites_84702",
"bayareabites_84585",
"bayareabites_84398",
"bayareabites_84260",
"bayareabites_83909",
"bayareabites_83810",
"bayareabites_83576",
"bayareabites_83639",
"bayareabites_83593",
"bayareabites_83485"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_politics-activism-food-safety": {
"isLoading": true
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_10994": {
"type": "terms",
"id": "bayareabites_10994",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CDC",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CDC Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5453,
"slug": "cdc",
"isLoading": false,
"link": "/bayareabites/tag/cdc"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_12641": {
"type": "terms",
"id": "bayareabites_12641",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12641",
"found": true
},
"relationships": {},
"featImg": null,
"name": "contamination",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "contamination Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7104,
"slug": "contamination",
"isLoading": false,
"link": "/bayareabites/tag/contamination"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_12527": {
"type": "terms",
"id": "bayareabites_12527",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12527",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foster farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foster farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6990,
"slug": "foster-farms",
"isLoading": false,
"link": "/bayareabites/tag/foster-farms"
},
"bayareabites_888": {
"type": "terms",
"id": "bayareabites_888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recall",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recall Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1537,
"slug": "recall",
"isLoading": false,
"link": "/bayareabites/tag/recall"
},
"bayareabites_2037": {
"type": "terms",
"id": "bayareabites_2037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmonella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmonella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1536,
"slug": "salmonella",
"isLoading": false,
"link": "/bayareabites/tag/salmonella"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2203": {
"type": "terms",
"id": "bayareabites_2203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bananas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bananas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1639,
"slug": "bananas",
"isLoading": false,
"link": "/bayareabites/tag/bananas"
},
"bayareabites_13564": {
"type": "terms",
"id": "bayareabites_13564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beta carotene",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beta carotene Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8034,
"slug": "beta-carotene",
"isLoading": false,
"link": "/bayareabites/tag/beta-carotene"
},
"bayareabites_13563": {
"type": "terms",
"id": "bayareabites_13563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biofortified",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biofortified Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8033,
"slug": "biofortified",
"isLoading": false,
"link": "/bayareabites/tag/biofortified"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_13562": {
"type": "terms",
"id": "bayareabites_13562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Uganda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Uganda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8032,
"slug": "uganda",
"isLoading": false,
"link": "/bayareabites/tag/uganda"
},
"bayareabites_13561": {
"type": "terms",
"id": "bayareabites_13561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vitamin A",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vitamin A Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8031,
"slug": "vitamin-a",
"isLoading": false,
"link": "/bayareabites/tag/vitamin-a"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_13551": {
"type": "terms",
"id": "bayareabites_13551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Champoeg Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Champoeg Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8021,
"slug": "champoeg-creamery",
"isLoading": false,
"link": "/bayareabites/tag/champoeg-creamery"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_13552": {
"type": "terms",
"id": "bayareabites_13552",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13552",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Organic Pastures",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Organic Pastures Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8022,
"slug": "organic-pastures",
"isLoading": false,
"link": "/bayareabites/tag/organic-pastures"
},
"bayareabites_13549": {
"type": "terms",
"id": "bayareabites_13549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raw milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raw milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8019,
"slug": "raw-milk",
"isLoading": false,
"link": "/bayareabites/tag/raw-milk"
},
"bayareabites_13550": {
"type": "terms",
"id": "bayareabites_13550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Raw Milk Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Raw Milk Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8020,
"slug": "raw-milk-institute",
"isLoading": false,
"link": "/bayareabites/tag/raw-milk-institute"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_11278": {
"type": "terms",
"id": "bayareabites_11278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Air",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Air Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5737,
"slug": "fresh-air",
"isLoading": false,
"link": "/bayareabites/tag/fresh-air"
},
"bayareabites_11721": {
"type": "terms",
"id": "bayareabites_11721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imported food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imported food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6183,
"slug": "imported-food",
"isLoading": false,
"link": "/bayareabites/tag/imported-food"
},
"bayareabites_9498": {
"type": "terms",
"id": "bayareabites_9498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paul greenberg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paul greenberg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3952,
"slug": "paul-greenberg",
"isLoading": false,
"link": "/bayareabites/tag/paul-greenberg"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_864": {
"type": "terms",
"id": "bayareabites_864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shrimp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shrimp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1167,
"slug": "shrimp",
"isLoading": false,
"link": "/bayareabites/tag/shrimp"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_13519": {
"type": "terms",
"id": "bayareabites_13519",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cal Dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cal Dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7989,
"slug": "cal-dining",
"isLoading": false,
"link": "/bayareabites/tag/cal-dining"
},
"bayareabites_9930": {
"type": "terms",
"id": "bayareabites_9930",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9930",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Education 101",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Education 101 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4384,
"slug": "edible-education-101",
"isLoading": false,
"link": "/bayareabites/tag/edible-education-101"
},
"bayareabites_8729": {
"type": "terms",
"id": "bayareabites_8729",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible schoolyard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible schoolyard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3182,
"slug": "edible-schoolyard",
"isLoading": false,
"link": "/bayareabites/tag/edible-schoolyard"
},
"bayareabites_13520": {
"type": "terms",
"id": "bayareabites_13520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Schoolyard Project",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Schoolyard Project Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7990,
"slug": "edible-schoolyard-project",
"isLoading": false,
"link": "/bayareabites/tag/edible-schoolyard-project"
},
"bayareabites_13518": {
"type": "terms",
"id": "bayareabites_13518",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Global Food Initiative",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Global Food Initiative Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7988,
"slug": "global-food-initiative",
"isLoading": false,
"link": "/bayareabites/tag/global-food-initiative"
},
"bayareabites_13516": {
"type": "terms",
"id": "bayareabites_13516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Janet Napolitano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Janet Napolitano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7986,
"slug": "janet-napolitano",
"isLoading": false,
"link": "/bayareabites/tag/janet-napolitano"
},
"bayareabites_13517": {
"type": "terms",
"id": "bayareabites_13517",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13517",
"found": true
},
"relationships": {},
"featImg": null,
"name": "University of California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "University of California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7987,
"slug": "university-of-california",
"isLoading": false,
"link": "/bayareabites/tag/university-of-california"
},
"bayareabites_10802": {
"type": "terms",
"id": "bayareabites_10802",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10802",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food Labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5256,
"slug": "food-labeling",
"isLoading": false,
"link": "/bayareabites/tag/food-labeling"
},
"bayareabites_12697": {
"type": "terms",
"id": "bayareabites_12697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food labels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food labels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7160,
"slug": "food-labels",
"isLoading": false,
"link": "/bayareabites/tag/food-labels"
},
"bayareabites_13489": {
"type": "terms",
"id": "bayareabites_13489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "natural",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "natural Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7959,
"slug": "natural",
"isLoading": false,
"link": "/bayareabites/tag/natural"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_9530": {
"type": "terms",
"id": "bayareabites_9530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "First Lady Michelle Obama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "First Lady Michelle Obama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3984,
"slug": "first-lady-michelle-obama",
"isLoading": false,
"link": "/bayareabites/tag/first-lady-michelle-obama"
},
"bayareabites_13410": {
"type": "terms",
"id": "bayareabites_13410",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13410",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healthy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healthy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7879,
"slug": "healthy",
"isLoading": false,
"link": "/bayareabites/tag/healthy"
},
"bayareabites_13411": {
"type": "terms",
"id": "bayareabites_13411",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13411",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hunger-Free Kids Act",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hunger-Free Kids Act Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7880,
"slug": "hunger-free-kids-act",
"isLoading": false,
"link": "/bayareabites/tag/hunger-free-kids-act"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_11497": {
"type": "terms",
"id": "bayareabites_11497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food policy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food policy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5958,
"slug": "food-policy",
"isLoading": false,
"link": "/bayareabites/tag/food-policy"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"bayareabites_8959": {
"type": "terms",
"id": "bayareabites_8959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cargill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cargill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3412,
"slug": "cargill",
"isLoading": false,
"link": "/bayareabites/tag/cargill"
},
"bayareabites_9807": {
"type": "terms",
"id": "bayareabites_9807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4261,
"slug": "hamburger",
"isLoading": false,
"link": "/bayareabites/tag/hamburger"
},
"bayareabites_13474": {
"type": "terms",
"id": "bayareabites_13474",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13474",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pink slime",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pink slime Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7944,
"slug": "pink-slime",
"isLoading": false,
"link": "/bayareabites/tag/pink-slime"
},
"bayareabites_13475": {
"type": "terms",
"id": "bayareabites_13475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "WOI",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "WOI Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7945,
"slug": "woi",
"isLoading": false,
"link": "/bayareabites/tag/woi"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_1057": {
"type": "terms",
"id": "bayareabites_1057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 958,
"slug": "farms",
"isLoading": false,
"link": "/bayareabites/tag/farms"
},
"bayareabites_13469": {
"type": "terms",
"id": "bayareabites_13469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "small towns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "small towns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7938,
"slug": "small-towns",
"isLoading": false,
"link": "/bayareabites/tag/small-towns"
},
"bayareabites_10274": {
"type": "terms",
"id": "bayareabites_10274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4728,
"slug": "chia",
"isLoading": false,
"link": "/bayareabites/tag/chia"
},
"bayareabites_10275": {
"type": "terms",
"id": "bayareabites_10275",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10275",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chia seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chia seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4729,
"slug": "chia-seeds",
"isLoading": false,
"link": "/bayareabites/tag/chia-seeds"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
