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"disqusTitle": "POM Wonderful Wins A Round In Food Fight With Coca-Cola ",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140612_atc_pom_wonderful.mp3\"] \u003c/p>\n\u003cp>by Nina Totenberg, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cfigure id=\"attachment_83310\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\" alt=\"After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\" width=\"300\" class=\"size-full wp-image-83310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>A food fight at the U.S. Supreme Court ended in a unanimous decision on Thursday.\u003c/p>\n\u003cp>The justices ruled that POM Wonderful can go forward with a lawsuit alleging Coca-Cola Co. tricked consumers and stole business from POM with false and misleading juice labels.\u003c/p>\n\u003cp>The case centers on a product aimed at health-conscious consumers: pomegranate-blueberry juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One version is made by POM Wonderful, a grower of pomegranates; the other, produced by Coca-Cola's Minute Maid division, says in large print that it is pomegranate-blueberry juice, too. The Coca-Cola product is almost five times cheaper. Only if you read down to the small print on the label do you see why: While POM's juice is 85 percent pomegranate and 15 percent blueberry juice, the Coca-Cola product is just 0.5 percent pomegranate and blueberry juice — combined.\u003c/p>\n\u003cp>POM sued Coca-Cola, claiming that it was losing sales because Coca-Cola's label and advertising were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. POM asked for damages and a court order barring such labeling.\u003c/p>\n\u003cp>Two lower courts ruled against POM, agreeing with Coca-Cola that because its label complies with the requirements of the Federal Food, Drug and Cosmetic Act, it is immune to suits under another law, called the Lanham Act.\u003c/p>\n\u003cfigure id=\"attachment_83306\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\" alt=\"POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\" width=\"315\" height=\"420\" class=\"size-full wp-image-83306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday, however, the Supreme Court disagreed with Coca-Cola, giving the green light for POM's lawsuit to go forward. Summarizing the decision from the bench, Justice Anthony Kennedy said that \"the position Coca-Cola takes in this court\" is that because it complied with the Food and Drug Act's labeling requirements, it could \"mislead and trick consumers\" without being subject to liability.\u003c/p>\n\u003cp>That assertion, he said, is \"incorrect.\" The Lanham Act and the Food and Drug Act are supposed to work together: The former allows competitors to bring civil lawsuits to protect their commercial interests from unfair competition, while the latter protects public health and safety. To the extent that they both cover labels, Justice Kennedy said, FDA regulations are not a ceiling that insulates companies from being sued by competitors.\u003c/p>\n\u003cp>Rather, the Lanham Act is the yin to the FDA's yang, because it should \"provide incentives for manufacturers to behave well.\"\u003c/p>\n\u003cp>POM Wonderful co-owner Lynda Resnick gave the credit for the victory to her husband, Stewart, who, she noted, has insisted on pursuing this case for more than five years, all the way to the Supreme Court.\u003c/p>\n\u003cp>\"He is kind of a 21st century John Wayne,\" said Resnick, and \"very much wants what's right for the food industry and for the American consumer.\"\u003c/p>\n\u003cp>Just how broad the repercussions will be for the food and beverage industry is unclear. After all, Thursday's Supreme Court decision allows competitors, but not consumers, to bring suits like the one at issue in the Supreme Court ruling.\u003c/p>\n\u003cp>\"I don't know whether it will change the landscape of labeling,\" said associate professor Diana R.H. Winters, of Indiana University law school. \"I think food companies will have to look more closely at their labeling now.\"\u003c/p>\n\u003cp>The POM Wonderful suit will now proceed to trial, if it is not settled. It will be a jury that decides whether Coca-Cola did anything wrong and, if so, how much the company should pay POM in damages.\u003c/p>\n\u003cp>POM Wonderful is on the defensive in another suit that's slowly wending its way to the Supreme Court.\u003c/p>\n\u003cp>The Federal Trade Commission \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130156237/pomegranate-juice-may-not-be-so-wonderful-says-ftc\">accused \u003c/a>the company of its own deceptive advertising. The FTC ordered POM to stop advertising health benefits for its juice until it can prove those benefits with clinical trials involving human subjects. POM challenged the FTC order, lost in federal District Court and is appealing. \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Nina Totenberg, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cfigure id=\"attachment_83310\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\" alt=\"After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\" width=\"300\" class=\"size-full wp-image-83310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>A food fight at the U.S. Supreme Court ended in a unanimous decision on Thursday.\u003c/p>\n\u003cp>The justices ruled that POM Wonderful can go forward with a lawsuit alleging Coca-Cola Co. tricked consumers and stole business from POM with false and misleading juice labels.\u003c/p>\n\u003cp>The case centers on a product aimed at health-conscious consumers: pomegranate-blueberry juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One version is made by POM Wonderful, a grower of pomegranates; the other, produced by Coca-Cola's Minute Maid division, says in large print that it is pomegranate-blueberry juice, too. The Coca-Cola product is almost five times cheaper. Only if you read down to the small print on the label do you see why: While POM's juice is 85 percent pomegranate and 15 percent blueberry juice, the Coca-Cola product is just 0.5 percent pomegranate and blueberry juice — combined.\u003c/p>\n\u003cp>POM sued Coca-Cola, claiming that it was losing sales because Coca-Cola's label and advertising were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. POM asked for damages and a court order barring such labeling.\u003c/p>\n\u003cp>Two lower courts ruled against POM, agreeing with Coca-Cola that because its label complies with the requirements of the Federal Food, Drug and Cosmetic Act, it is immune to suits under another law, called the Lanham Act.\u003c/p>\n\u003cfigure id=\"attachment_83306\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\" alt=\"POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\" width=\"315\" height=\"420\" class=\"size-full wp-image-83306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday, however, the Supreme Court disagreed with Coca-Cola, giving the green light for POM's lawsuit to go forward. Summarizing the decision from the bench, Justice Anthony Kennedy said that \"the position Coca-Cola takes in this court\" is that because it complied with the Food and Drug Act's labeling requirements, it could \"mislead and trick consumers\" without being subject to liability.\u003c/p>\n\u003cp>That assertion, he said, is \"incorrect.\" The Lanham Act and the Food and Drug Act are supposed to work together: The former allows competitors to bring civil lawsuits to protect their commercial interests from unfair competition, while the latter protects public health and safety. To the extent that they both cover labels, Justice Kennedy said, FDA regulations are not a ceiling that insulates companies from being sued by competitors.\u003c/p>\n\u003cp>Rather, the Lanham Act is the yin to the FDA's yang, because it should \"provide incentives for manufacturers to behave well.\"\u003c/p>\n\u003cp>POM Wonderful co-owner Lynda Resnick gave the credit for the victory to her husband, Stewart, who, she noted, has insisted on pursuing this case for more than five years, all the way to the Supreme Court.\u003c/p>\n\u003cp>\"He is kind of a 21st century John Wayne,\" said Resnick, and \"very much wants what's right for the food industry and for the American consumer.\"\u003c/p>\n\u003cp>Just how broad the repercussions will be for the food and beverage industry is unclear. After all, Thursday's Supreme Court decision allows competitors, but not consumers, to bring suits like the one at issue in the Supreme Court ruling.\u003c/p>\n\u003cp>\"I don't know whether it will change the landscape of labeling,\" said associate professor Diana R.H. Winters, of Indiana University law school. \"I think food companies will have to look more closely at their labeling now.\"\u003c/p>\n\u003cp>The POM Wonderful suit will now proceed to trial, if it is not settled. It will be a jury that decides whether Coca-Cola did anything wrong and, if so, how much the company should pay POM in damages.\u003c/p>\n\u003cp>POM Wonderful is on the defensive in another suit that's slowly wending its way to the Supreme Court.\u003c/p>\n\u003cp>The Federal Trade Commission \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130156237/pomegranate-juice-may-not-be-so-wonderful-says-ftc\">accused \u003c/a>the company of its own deceptive advertising. The FTC ordered POM to stop advertising health benefits for its juice until it can prove those benefits with clinical trials involving human subjects. POM challenged the FTC order, lost in federal District Court and is appealing. \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>",
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"disqusTitle": "Has The FDA Brought On A Cheese Apocalypse? Probably Not",
"title": "Has The FDA Brought On A Cheese Apocalypse? Probably Not",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83295\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cheese-aging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cheese-aging.jpg\" alt=\"Cheese aging on wooden boards in a cheese cave at Jasper Hill Farm in Greensboro, Vt. Photo: DJ Mitchell/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese aging on wooden boards in a cheese cave at Jasper Hill Farm in Greensboro, Vt. Photo: \u003ca href=\"https://www.flickr.com/photos/38911797@N07/3799590036\">DJ Mitchell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>The Food and Drug Administration official who recently suggested that the wooden boards used to age cheese for centuries may be unsafe probably did not expect to start a cheese storm. But she did.\u003c/p>\n\u003cp>In a letter to the New York State Department of Agriculture and Markets, FDA dairy safety chief Monica Metz wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The porous structure of wood enables it to absorb and retain bacteria, therefore bacteria generally colonize not only the surface but also the inside layers of wood. The shelves or boards used for aging make direct contact with finished products; hence they could be a potential source of pathogenic microorganisms in the finished products.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Distress \u003ca href=\"http://cheeseunderground.blogspot.com/2014/06/fda-further-clarifies-stance-on-aging.html?m=1\">rippled\u003c/a> through the U.S. cheese-making community, as cheesemakers took this to mean they'd have to do away with \u003ca href=\"http://www.cheesemaking.com/Wood4Aging.html\">the boards\u003c/a> they count on to hold moisture, allow the cheese to breathe and improve its flavor profile. For some, that might mean the end of their business altogether.\u003c/p>\n\u003cp>Many of the best American cheeses (and by American, we don't mean those plastic-wrapped singles) are aged on wooden boards. These include Cabot's Clothbound Cheddar and Pleasant Ridge Reserve, a gruyere-like raw-milk cheese. Plenty of European cheese artisans use them, too — to make delicious delicacies like Comte and Reblochon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA, for its part, is worried about the bad bacteria, like listeria, that can grow on improperly cleaned surfaces and cause illness and death.\u003c/p>\n\u003cp>\"Wood is hard to clean –- that's why they don't allow wooden pallets for some things,\" former FDA food safety chief \u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a> tells The Salt. And wooden cutting boards? They are not allowed in commercial food service prep, although there are many methods home cooks swear by, including \u003ca href=\"http://www.foodnetwork.com/how-to/articles/5-ways-to-clean-a-wooden-cutting-board.html\">spraying\u003c/a> with diluted vinegar or bleach.\u003c/p>\n\u003cp>As for the cheese aging boards, \"There's no question there's a risk,\" Acheson says, but the question is, how much. \"I'm not aware of any evidence that the wooden boards on which cheese is aged led to listeria outbreaks,\" he says.\u003c/p>\n\u003cp>Although it's not the first time FDA has picked a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">battle over bugs\u003c/a> — mimolette, anyone? — this time, \"it really put a rocket under the cheese industry,\" he says.\u003c/p>\n\u003cp>\"The very pillar that we built our niche business on is the ability to age our cheese on wood planks, an art that has been practiced in Europe for thousands of years,\" Wisconsin cheesemaker Chris Roelli told the blog \u003ca href=\"http://cheeseunderground.blogspot.com/2014/06/game-changer-fda-rules-no-wooden-boards.html?m=1\">Cheese Underground\u003c/a> — one of the first to report on the issue.\u003c/p>\n\u003cp>Cheesemakers have already gotten members of Congress involved to prevent the FDA from taking away their boards. Rep. Peter Welsh of Vermont and several bipartisan colleagues sent \u003ca href=\"http://www.cheesesociety.org/wp-content/uploads/2014/06/Cheese-Lovers-of-the-House-Unite.pdf\">this letter\u003c/a> to other House members, which reads in part:\u003c/p>\n\u003cp>\"Artisan cheese makers already have rigorous protocols in place to assure the safety of their product. Instead of banning a centuries-old aging process and triggering a possible trade war with Europe, the FDA should take a deep breath and work collaboratively with food scientists and cheese makers to ensure their products meet the high standards expected by cheese loving consumers around the world.\"\u003c/p>\n\u003cp>By Tuesday night, it seemed the FDA had taken a \u003ca href=\"http://www.forbes.com/sites/gregorymcneal/2014/06/10/fda-backs-down-in-fight-over-aged-cheese/\">deep breath\u003c/a> and suggesting a dialogue with cheesemakers about the cleanliness of wooden boards.\u003c/p>\n\u003cp>The American Cheese Society \u003ca href=\"http://www.cheesesociety.org/wp-content/uploads/2014/06/ACS-Statement-on-Safety-of-Aging-Cheese-on-Wood.pdf\">concurs\u003c/a> that so far, there's no evidence that boards used to age cheese have gotten people sick.\u003c/p>\n\u003cp>So how do you clean a wooden cheese aging board? The ACS recommends kiln, air and heat drying, as well as sanitizing with \"acceptable products.\" \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",
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"excerpt": "An FDA official warned that wooden boards used to age cheese could harbor harmful bacteria. But cheesemakers say they've long had safety measures in place to prevent any contamination from the boards.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83295\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cheese-aging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cheese-aging.jpg\" alt=\"Cheese aging on wooden boards in a cheese cave at Jasper Hill Farm in Greensboro, Vt. Photo: DJ Mitchell/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese aging on wooden boards in a cheese cave at Jasper Hill Farm in Greensboro, Vt. Photo: \u003ca href=\"https://www.flickr.com/photos/38911797@N07/3799590036\">DJ Mitchell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>The Food and Drug Administration official who recently suggested that the wooden boards used to age cheese for centuries may be unsafe probably did not expect to start a cheese storm. But she did.\u003c/p>\n\u003cp>In a letter to the New York State Department of Agriculture and Markets, FDA dairy safety chief Monica Metz wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The porous structure of wood enables it to absorb and retain bacteria, therefore bacteria generally colonize not only the surface but also the inside layers of wood. The shelves or boards used for aging make direct contact with finished products; hence they could be a potential source of pathogenic microorganisms in the finished products.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Distress \u003ca href=\"http://cheeseunderground.blogspot.com/2014/06/fda-further-clarifies-stance-on-aging.html?m=1\">rippled\u003c/a> through the U.S. cheese-making community, as cheesemakers took this to mean they'd have to do away with \u003ca href=\"http://www.cheesemaking.com/Wood4Aging.html\">the boards\u003c/a> they count on to hold moisture, allow the cheese to breathe and improve its flavor profile. For some, that might mean the end of their business altogether.\u003c/p>\n\u003cp>Many of the best American cheeses (and by American, we don't mean those plastic-wrapped singles) are aged on wooden boards. These include Cabot's Clothbound Cheddar and Pleasant Ridge Reserve, a gruyere-like raw-milk cheese. Plenty of European cheese artisans use them, too — to make delicious delicacies like Comte and Reblochon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA, for its part, is worried about the bad bacteria, like listeria, that can grow on improperly cleaned surfaces and cause illness and death.\u003c/p>\n\u003cp>\"Wood is hard to clean –- that's why they don't allow wooden pallets for some things,\" former FDA food safety chief \u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a> tells The Salt. And wooden cutting boards? They are not allowed in commercial food service prep, although there are many methods home cooks swear by, including \u003ca href=\"http://www.foodnetwork.com/how-to/articles/5-ways-to-clean-a-wooden-cutting-board.html\">spraying\u003c/a> with diluted vinegar or bleach.\u003c/p>\n\u003cp>As for the cheese aging boards, \"There's no question there's a risk,\" Acheson says, but the question is, how much. \"I'm not aware of any evidence that the wooden boards on which cheese is aged led to listeria outbreaks,\" he says.\u003c/p>\n\u003cp>Although it's not the first time FDA has picked a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">battle over bugs\u003c/a> — mimolette, anyone? — this time, \"it really put a rocket under the cheese industry,\" he says.\u003c/p>\n\u003cp>\"The very pillar that we built our niche business on is the ability to age our cheese on wood planks, an art that has been practiced in Europe for thousands of years,\" Wisconsin cheesemaker Chris Roelli told the blog \u003ca href=\"http://cheeseunderground.blogspot.com/2014/06/game-changer-fda-rules-no-wooden-boards.html?m=1\">Cheese Underground\u003c/a> — one of the first to report on the issue.\u003c/p>\n\u003cp>Cheesemakers have already gotten members of Congress involved to prevent the FDA from taking away their boards. Rep. Peter Welsh of Vermont and several bipartisan colleagues sent \u003ca href=\"http://www.cheesesociety.org/wp-content/uploads/2014/06/Cheese-Lovers-of-the-House-Unite.pdf\">this letter\u003c/a> to other House members, which reads in part:\u003c/p>\n\u003cp>\"Artisan cheese makers already have rigorous protocols in place to assure the safety of their product. Instead of banning a centuries-old aging process and triggering a possible trade war with Europe, the FDA should take a deep breath and work collaboratively with food scientists and cheese makers to ensure their products meet the high standards expected by cheese loving consumers around the world.\"\u003c/p>\n\u003cp>By Tuesday night, it seemed the FDA had taken a \u003ca href=\"http://www.forbes.com/sites/gregorymcneal/2014/06/10/fda-backs-down-in-fight-over-aged-cheese/\">deep breath\u003c/a> and suggesting a dialogue with cheesemakers about the cleanliness of wooden boards.\u003c/p>\n\u003cp>The American Cheese Society \u003ca href=\"http://www.cheesesociety.org/wp-content/uploads/2014/06/ACS-Statement-on-Safety-of-Aging-Cheese-on-Wood.pdf\">concurs\u003c/a> that so far, there's no evidence that boards used to age cheese have gotten people sick.\u003c/p>\n\u003cp>So how do you clean a wooden cheese aging board? The ACS recommends kiln, air and heat drying, as well as sanitizing with \"acceptable products.\" \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>",
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"disqusTitle": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
"title": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
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"content": "\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140612_me_fight_over_calif_oyster_company_splits_chefs_and_land_defenders.mp3\"] \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \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",
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"excerpt": "Drakes Bay Oyster Company is resisting the expiration of its lease in Marin County, Calif. The debate may reach the Supreme Court, and it's dividing residents of the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \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>",
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"disqusTitle": "Lobbyists Loom Behind The Scenes Of School Nutrition Fight",
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"content": "\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140611_me_behind_the_scenes_of_school_nutrition_fight_big_food_money_flows.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \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",
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"excerpt": "School food service administrators once supported new healthy food requirements on the nation's school lunch program. But now, they want the rules delayed. And they're getting swept up in politics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \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>",
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"disqusTitle": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"title": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \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>",
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"disqusTitle": "Health Advocates Lament GOP Move To Relax School Lunch Rules",
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"content": "\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \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",
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"excerpt": "A House committee Thursday approved a measure that would give schools a way to opt out of new, federal healthy school lunch standards. But advocates say kids' health should take precedence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \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>",
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"disqusTitle": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
"title": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
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"content": "\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140529_atc_the_number_of_people_on_food_stamps_is_dropping.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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",
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"excerpt": "Last year, about 1 in 7 people in the U.S. were getting food stamps, or SNAP benefits. But the numbers have started to drop as more people find work and better-paying jobs, analysts say.",
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"description": "Last year, about 1 in 7 people in the U.S. were getting food stamps, or SNAP benefits. But the numbers have started to drop as more people find work and better-paying jobs, analysts say.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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>",
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"disqusTitle": "First Lady Fights To Keep Healthful School Lunch Law Intact",
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"content": "\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140527_atc_flotus_on_school_lunch_fight.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \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",
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"excerpt": "Michelle Obama's fight to help kids eat more healthfully and fight obesity is about to get real. She's launching a campaign Tuesday to fight congressional efforts to delay new school food rules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \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>",
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"disqusTitle": "How Soviet Kitchens Became Hotbeds Of Dissent And Culture",
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"content": "\u003cfigure id=\"attachment_82581\" class=\"wp-caption aligncenter\" style=\"max-width: 1155px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\" alt=\"A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\" width=\"1155\" height=\"767\" class=\"size-full wp-image-82581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140527_me_how_soviet_kitchens_became_hotbeds_of_dissent_and_culture.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
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"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Memorial Day Started -- and Why It's Now About BBQ",
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"content": "\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_82425\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/yelp-1_wide-c07e41ca11053d2d7c30aafa94556b2ea5e53f5f.jpg\" alt=\"The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82425\">\u003cfigcaption class=\"wp-caption-text\">The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Richard Knox, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314933875/how-yelp-can-help-disease-detectives-track-food-poisoning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/22/2014)\u003c/p>\n\u003cp>Almost 50 million Americans get food poisoning every year, the Centers for Disease Control and Prevention estimates. But only a tiny fraction of those cases get reported, making it tough to figure out where they came from.\u003c/p>\n\u003cp>But health officials recently discovered a trove of data that may help them discover outbreaks of foodborne illness and as well as the restaurants responsible for them, they \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_w\">write\u003c/a> in the CDC's \u003cem>Morbidity and Mortality Weekly Report\u003c/em>.\u003c/p>\n\u003cp>New York City health authorities decided to see if the online restaurant review site Yelp could help direct them to unreported outbreaks. They looked through 294,000 Yelp restaurant reviews over a nine month period from 2012 to 2013 and found 900 of them that mentioned vomiting or diarrhea after eating at a restaurant.\u003c/p>\n\u003cp>Of those, nearly 500 people had described an episode consistent with foodborne illness, but only 3 percent of these incidents had been reported to New York City's non-emergency 311 services.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One in seven warranted further investigation. Health workers interviewed reviewers and discovered three previously unreported outbreaks. Inspections of those restaurants revealed problems with food handling.\u003c/p>\n\u003cp>In one of those outbreaks, which sickened three people who'd eaten shrimp and lobster cannelloni at a restaurant in January 2013, health inspectors found improper cold food storage, mouse and roaches and problems with utensil storage at the restaurant.\u003c/p>\n\u003cp>The CDC says New York is tweaking the method to make it more efficient. Meanwhile, Chicago\u003ca href=\"https://twitter.com/foodbornechi\"> is using Twitter\u003c/a> to contact people who tweet about getting sick after eating at a restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"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.",
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"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.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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