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"disqusTitle": "Lawmakers Seek Delay on Healthy Lunch Rules for Schools",
"title": "Lawmakers Seek Delay on Healthy Lunch Rules for Schools",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"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 \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \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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"excerpt": "Some in Congress want to give schools more time to comply with a new law to limit calories and fat and add more veggies to meals. But nutrition advocates say it would roll back healthy gains for kids.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"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 \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Russia's Shared Kitchens Helped Shape Soviet Politics ",
"title": "How Russia's Shared Kitchens Helped Shape Soviet Politics ",
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"content": "\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140520_me_how_russias_shared_kitchens_helped_shape_soviet_politics_.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fighting Bugs with Bugs: Hatching a Solution for Troubled Trees",
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"content": "\u003cfigure id=\"attachment_82296\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\" alt=\"The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\" width=\"2000\" height=\"1123\" class=\"size-full wp-image-82296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140518_atc_fighting_bugs_with_bugs_hatching_a_solution_for_troubled_trees.mp3\"] \u003c/p>\n\u003cp>Post by Steven Jackson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>We all know about the drought in California, but farmers there have more to worry about than a lack of water.\u003c/p>\n\u003cp>There's also the looming threat of Asian citrus psyllid (ACP), an invasive pest that flies from tree to tree, feeding on tender leaves. By itself, the psyllid is not particularly harmful, but it can carry citrus greening disease, which kills trees within a few years of infection. There is no cure.\u003c/p>\n\u003cp>In 2005, ACP spread citrus greening disease all over Florida, devastating the state's $9 billion citrus crop, destroying 60,000 acres of farmland and driving up farming costs by about 40 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Asian citrus psyllid is a tiny bug that spreads a devastating tree disease. Pesticides can't always control it, so California farmers have turned to a different solution: another bug.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82296\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\" alt=\"The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\" width=\"2000\" height=\"1123\" class=\"size-full wp-image-82296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Fed Up' Portrays Obese Kids as Victims in a Sugar-Coated World",
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"content": "\u003cfigure id=\"attachment_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_82164\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\" alt=\"McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\" width=\"1120\" height=\"745\" class=\"size-full wp-image-82164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140514_atc_how_big_food_plied_dieticians_and_nutritionists_at_their_meeting.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \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 \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \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": "Why Take-And-Bake Pizza Is Giving The Tax Guys A Headache",
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"content": "\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_why_take-and-bake_pizza_is_giving_tax_guys_a_headache.mp3\"] \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Maker Says Factory Will Remain In California",
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"content": "\u003cfigure id=\"attachment_81947\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\" width=\"2994\" height=\"1685\" class=\"size-full wp-image-81947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_sriracha_maker_says_factory_will_remain_in_california.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Code Switch at NPR\u003c/a> (5/12/14)\u003c/p>\n\u003cp>Sriracha hot sauce maker Huy Fong Foods has been tussling with the city council of Irwindale, Calif., near Los Angeles for months now over whether the factory's spicy smells harm its neighbors. There's been legal action and suggested fixes, but also pleas from other cities for the company to consider moving there.\u003c/p>\n\u003cp>David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions.\u003c/p>\n\u003cp>\"Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference,\" Tran says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \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_81947\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\" width=\"2994\" height=\"1685\" class=\"size-full wp-image-81947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \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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"content": "\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140507_atc_vermonts_gmo_bill_expected_to_face_major_legal_challenges.mp3\"] \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Bromine: Coke, Pepsi Drop Controversial Ingredient ",
"title": "No More Bromine: Coke, Pepsi Drop Controversial Ingredient ",
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"content": "\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \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>\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \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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"content": "\u003cfigure id=\"attachment_81392\" class=\"wp-caption aligncenter\" style=\"max-width: 1502px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\" alt=\"Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: The Kitchen Sisters\" width=\"1502\" height=\"843\" class=\"size-full wp-image-81392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: 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/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140506_me_the_pizza_connection_fighting_the_mafia_through_food_.mp3\"] \u003c/p>\n\u003cp>by The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\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 The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deadly Virus Sparks French Ban On Live Pigs From U.S.",
"title": "Deadly Virus Sparks French Ban On Live Pigs From U.S.",
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"content": "\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As \u003ca href=\"http://www.bbc.com/news/science-environment-27256466\">the BBC\u003c/a> reports, some suspect pig feed of playing a role in spreading the virus. The news agency says efforts to combat it have been complicated by \"the use of dried pig blood in feedstuffs that are given to weaned piglets.\"\u003c/p>\n\u003cp>Fallout from the virus has sparked outrage and controversy in the U.S. — particularly after a video emerged in February that showed what the Humane Society called a \"piglet smoothie\" made from infected animals being fed to sows at a farm in Kentucky.\u003c/p>\n\u003cp>As NPR's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\">The Salt\u003c/a> reported, \"Hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\"\u003c/p>\n\u003cp>The PED virus is extremely potent and hard to contain. Here's how Amy Mayer of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/265706146/pig-virus-continues-to-spread-raising-fears-of-pricier-bacon\">Harvest Public Media\u003c/a> described it in January:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Since its arrival, PED has been spreading relentlessly, not unlike how a cold can rip through a preschool classroom even if kids are required to wash their hands. PED spreads within barns and from farm to farm, even when strict biosecurity measures — hand-washing for livestock workers — are in place. That's because it can survive in tiny bits of manure that travel on boots or trucks.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>According to \u003ca href=\"http://www.reuters.com/article/2014/05/02/us-france-pork-idUSKBN0DI1CH20140502\">Reuters\u003c/a>, \"China, the world's No. 1 pork consumer, and Japan have already imposed 'temporary restrictions' on U.S. pig imports until their ministries reach deals with the United States on testing animals, a trade group said.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Organic Farming Factions Spat Over Synthetic Substances",
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"content": "\u003cfigure id=\"attachment_81302\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/102969543_wide-49d31465c1ed8cc1c501e6d720ecfc86f9393f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/102969543_wide-49d31465c1ed8cc1c501e6d720ecfc86f9393f29.jpg\" alt=\"The National Organic Standards Board voted to no longer allow farmers to use the antibiotic streptomycin on organic apple and pear trees. Photo: Jeff Haynes/AFP/Getty Images\" width=\"1673\" height=\"940\" class=\"size-full wp-image-81302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Organic Standards Board voted to no longer allow farmers to use the antibiotic streptomycin on organic apple and pear trees. Photo: Jeff Haynes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/03/309027851/organic-farming-factions-spat-over-synthetic-substances\">The Salt at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>Here in the news biz, we rely on thumbnail descriptions, sparing you the details. We'll tell you, for instance, that organic farmers aren't allowed to use synthetic pesticides and factory-made fertilizer.\u003c/p>\n\u003cp>In general, that's true. But there's also a \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5096045\">long list\u003c/a> of pesky exceptions to the rule. And this week, a battle erupted over those exceptions: the synthetic or factory-made substances that organic farmers are still allowed to use because the farmers say they couldn't survive without them.\u003c/p>\n\u003cp>For instance, growers of organic apples and pears are allowed to use streptomycin, an antibiotic, to control a tree disease called fire blight. Egg producers are allowed to use limited amounts of a synthetically produced nutrient called methionine.\u003c/p>\n\u003cp>Both of these substances were on the agenda at a \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateJ&page=NOSBMeetings\">meeting\u003c/a> of the U.S. Department of Agriculture's National Organic Standards Board this week in San Antonio, an event that turned into an ill-tempered confrontation between two wings of the organic industry — purists versus Big Organic. One protester had to be carried out of the room by police, while her comrades chanted, \"Don't change sunset.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What provoked this \"cryptic chant,\" as Grist's Nathanael Johnson \u003ca href=\"http://grist.org/food/showdown-at-the-organic-standards-board-meeting/\">described\u003c/a> it, was a dispute over how to handle that list of exceptions to the organic ban on synthetics.\u003c/p>\n\u003cp>Those exceptions are supposed to \"sunset.\" They are approved for a limited time period, no more than five years. And until now, it required a two-thirds majority of the NOSB to keep them on the list and extend their use in organic agriculture.\u003c/p>\n\u003cp>Last fall, though, the USDA issued \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105095\">new rules\u003c/a>. From now on, it will take a two-thirds majority to \u003cem>remove\u003c/em> synthetics from the list of approved substances.\u003c/p>\n\u003cp>This switch, making it easier for organic food companies to continue using synthetic substances, provoked outrage among organic purists like Mark Kastel, co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>. They fear that the organic label is being taken over by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">large companies\u003c/a> that care more about profits than organic ideals and are willing to blur the line between organic and conventional agriculture. The critics \u003ca href=\"http://www.cornucopia.org/2014/04/organic-activists-charge-usda-regulators-capitulating-corporate-interests/\">accused\u003c/a> the USDA of \"capitulating to corporate interests.\"\u003c/p>\n\u003cp>USDA, for its part, says that the change in voting procedures will bring more stability and consistency to its rule-making. Up to now, a minority of the NOSB could remove a substance from the list of approved substances, forcing farmers and companies into painful adjustments.\u003c/p>\n\u003cp>In San Antonio, though, the purists prevailed, at least when it came to the most hotly debated substances: streptomycin and methionine. Both votes, however, were special cases.\u003c/p>\n\u003cp>Streptomycin didn't face a simple sunset vote; the NOSB had created a hard expiration date for the antibiotic several years ago, so a two-thirds majority was required to extend its use. The vote was 8 to 7 in favor of continuing to use the antibiotic, well short of the necessary supermajority. As a result, streptomycin will be banned in organic orchards after October.\u003c/p>\n\u003cp>A move to allow more flexible use of methionine also failed to get the required two-thirds majority. The decision angered many organic egg and poultry producers, who say their birds are suffering from inadequate nutrition because of methionine restrictions.\u003c/p>\n\u003cp>\"NOSB chooses procedural delay over \u003ca href=\"https://twitter.com/search?q=%23animalwelfare&src=hash\" data-query-source=\"hashtag_click\">#animalwelfare\u003c/a>,\" tweeted the Organic Trade Association, which represents most major organic food companies.\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>What provoked this \"cryptic chant,\" as Grist's Nathanael Johnson \u003ca href=\"http://grist.org/food/showdown-at-the-organic-standards-board-meeting/\">described\u003c/a> it, was a dispute over how to handle that list of exceptions to the organic ban on synthetics.\u003c/p>\n\u003cp>Those exceptions are supposed to \"sunset.\" They are approved for a limited time period, no more than five years. And until now, it required a two-thirds majority of the NOSB to keep them on the list and extend their use in organic agriculture.\u003c/p>\n\u003cp>Last fall, though, the USDA issued \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105095\">new rules\u003c/a>. From now on, it will take a two-thirds majority to \u003cem>remove\u003c/em> synthetics from the list of approved substances.\u003c/p>\n\u003cp>This switch, making it easier for organic food companies to continue using synthetic substances, provoked outrage among organic purists like Mark Kastel, co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>. They fear that the organic label is being taken over by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">large companies\u003c/a> that care more about profits than organic ideals and are willing to blur the line between organic and conventional agriculture. The critics \u003ca href=\"http://www.cornucopia.org/2014/04/organic-activists-charge-usda-regulators-capitulating-corporate-interests/\">accused\u003c/a> the USDA of \"capitulating to corporate interests.\"\u003c/p>\n\u003cp>USDA, for its part, says that the change in voting procedures will bring more stability and consistency to its rule-making. Up to now, a minority of the NOSB could remove a substance from the list of approved substances, forcing farmers and companies into painful adjustments.\u003c/p>\n\u003cp>In San Antonio, though, the purists prevailed, at least when it came to the most hotly debated substances: streptomycin and methionine. Both votes, however, were special cases.\u003c/p>\n\u003cp>Streptomycin didn't face a simple sunset vote; the NOSB had created a hard expiration date for the antibiotic several years ago, so a two-thirds majority was required to extend its use. The vote was 8 to 7 in favor of continuing to use the antibiotic, well short of the necessary supermajority. As a result, streptomycin will be banned in organic orchards after October.\u003c/p>\n\u003cp>A move to allow more flexible use of methionine also failed to get the required two-thirds majority. The decision angered many organic egg and poultry producers, who say their birds are suffering from inadequate nutrition because of methionine restrictions.\u003c/p>\n\u003cp>\"NOSB chooses procedural delay over \u003ca href=\"https://twitter.com/search?q=%23animalwelfare&src=hash\" data-query-source=\"hashtag_click\">#animalwelfare\u003c/a>,\" tweeted the Organic Trade Association, which represents most major organic food companies.\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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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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