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"disqusTitle": "The Lexicon of Sustainability explores seed banks, seed swaps and the “seed sovereignty” movement",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Our Food Supply Be A Target For Terrorists?",
"title": "Could Our Food Supply Be A Target For Terrorists?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79274\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\" alt=\"Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/19/290251928/could-our-food-supply-be-a-target-for-terrorists\">The Salt at NPR Food\u003c/a> (3/19/14)\u003c/p>\n\u003cp>It sounds like the plot of a Hollywood blockbuster: Villains bent on chaos set their sights on a food company — an easy target — with plans to lace its products with a chemical or pathogen. The hero finds out in time to save the day.\u003c/p>\n\u003cp>Sound far-fetched? Not according to U.S. regulators who have been pondering such scenarios.\u003c/p>\n\u003cp>Under \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=FDA-2013-N-1425-0002\">new proposed rules\u003c/a> from the Food and Drug Administration, food processors and manufacturers – both domestic and companies abroad that ship food to the U.S. – would need to take steps to mitigate a potential terrorist attack.\u003c/p>\n\u003cp>Few documented incidents of malicious food contamination exist, though, which raises the question: Is food terrorism fact or fiction?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the wake of Sept. 11, the U.S. government spent years, and billions of dollars, fortifying various industries against possible terrorist attacks. And since then, the United States has seen its fair share of terrorist attacks, including the April 2013 Boston Marathon bombing.\u003c/p>\n\u003cp>While the food system has remained relatively untouched, \"we've certainly studied it since 9/11 to assess what the potential impacts might be,\" says Don Kraemer, deputy director of the FDA's Center for Food Safety and Applied Nutrition. \"And they can be catastrophic,\" he says.\u003c/p>\n\u003cp>The FDA rules \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/FSMA/UCM379548.pdf\">focus on weak links\u003c/a> in food processing and manufacturing in an attempt to ferret out where the vulnerabilities exist.\u003c/p>\n\u003cp>The rules mostly apply to facilities in charge of bulk storage or handling of liquids for human consumption – think dairy plants where milk is stored in big vats. Another area of concern? Facilities like large, industrial bakeries where lots of ingredients are mixed together.\u003c/p>\n\u003cp>\"A lot of food processing manufacturers don't practice rigid biosecurity,\" says \u003ca href=\"http://www.rand.org/about/people/c/chalk_peter.html\">Peter Chalk,\u003c/a> a terrorism analyst with the RAND Corporation, a policy think tank.\u003c/p>\n\u003cp>Many food companies fail to take even the most basic precaution, he says. Owners don't padlock warehouses or engage in sufficient surveillance. Or they hire a lot of transient workers without performing background checks.\u003c/p>\n\u003cp>\"So actually, introducing a contaminant — salmonella, botulism, mercury — into the food chain would not be particularly difficult,\" Chalk says.\u003c/p>\n\u003cp>The weak links, though, haven't really been tested. The last big bioterror attack in the U.S. happened in 1984 in The Dalles, Ore. That's when members of a cult infected salad bars with salmonella; more than 700 people were sickened. Since then, the American food system has grappled more with unintentional outbreaks, like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/listeria-outbreak-still-haunts-colorados-cantaloupe-growers/\">listeria-laden cantaloupe\u003c/a> that killed 33 people in 2011.\u003c/p>\n\u003cp>Would the FDA's proposed rules keep us safe? Chalk says the vulnerabilities go well beyond what's covered in the proposal.\u003c/p>\n\u003cp>Producers could be at risk as well, he says. It would be relatively easy to deal a devastating blow to the country's livestock industry with a virus in a vial. An act of agroterrorism like that keeps some food experts up at night.\u003c/p>\n\u003cp>If a terrorist wanted to deal a devastating economic blow to the U.S., all it would take is a calculated release of foot-and-mouth disease on the nation's livestock. Unintentional outbreaks in Europe and South America have haunted economies there, as trade is shut down and whole herds are culled to quarantine the disease.\u003c/p>\n\u003cp>The impact of a deliberate outbreak in the U.S. could be huge. One risk assessment from the Department of Homeland Security found that if a pathogen like foot-and-mouth disease were let loose among Great Plains ranchers, total damages could exceed $50 billion. Exports and trade could be cut off, and consumer demand would likely take a huge hit.\u003c/p>\n\u003cp>When U.S. troops raided an al-Qaida storehouse in Afghanistan in 2002, they found \u003ca href=\"http://www.fbi.gov/stats-services/publications/law-enforcement-bulletin/february-2012/agroterrorism\">documents detailing ways to attack American agriculture\u003c/a> in order to deal a blow to the U.S. economy. Still, no attack has materialized in the 12 years since.\u003c/p>\n\u003cp>\"Agriculture is critical infrastructure in a country,\" says Keith Roehr, Colorado's state veterinarian. \"How would we eradicate the disease? We don't know. ... We know there would be steps we would take. Do we know exactly what these would be? No, we don't.\"\u003c/p>\n\u003cp>Yet few livestock owners consider their operations targets of terrorism, Roehr says. And that mindset could leave them vulnerable.\u003c/p>\n\u003cp>Experts suspect that the bigger reason the U.S. has avoided a large-scale attack on food and farms is that an attack like that doesn't carry the same weight as a suicide bombing or mass shooting.\u003c/p>\n\u003cp>\"It lacks a visible point for the media to latch onto, [except for] the possible images of burning cows,\" Chalk says. \"Really, it doesn't have the same blood lust appeal of carrying out a suicide attack in a shopping mall.\"\u003c/p>\n\u003cp>Still, it's a risk that government regulators want the food industry to consider more seriously, in case what seems like a grisly fiction turns into reality.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/article/could-our-food-supply-be-target-terrorists\">A version of this post\u003c/a>\u003c/em>\u003cem> first appeared on the Harvest Public Media website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Terrorists haven't hit our food supply – yet. But there are major vulnerabilities, from food processing plants to cattle ranching. U.S. regulators want the industry to start taking the risk seriously.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79274\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\" alt=\"Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/19/290251928/could-our-food-supply-be-a-target-for-terrorists\">The Salt at NPR Food\u003c/a> (3/19/14)\u003c/p>\n\u003cp>It sounds like the plot of a Hollywood blockbuster: Villains bent on chaos set their sights on a food company — an easy target — with plans to lace its products with a chemical or pathogen. The hero finds out in time to save the day.\u003c/p>\n\u003cp>Sound far-fetched? Not according to U.S. regulators who have been pondering such scenarios.\u003c/p>\n\u003cp>Under \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=FDA-2013-N-1425-0002\">new proposed rules\u003c/a> from the Food and Drug Administration, food processors and manufacturers – both domestic and companies abroad that ship food to the U.S. – would need to take steps to mitigate a potential terrorist attack.\u003c/p>\n\u003cp>Few documented incidents of malicious food contamination exist, though, which raises the question: Is food terrorism fact or fiction?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the wake of Sept. 11, the U.S. government spent years, and billions of dollars, fortifying various industries against possible terrorist attacks. And since then, the United States has seen its fair share of terrorist attacks, including the April 2013 Boston Marathon bombing.\u003c/p>\n\u003cp>While the food system has remained relatively untouched, \"we've certainly studied it since 9/11 to assess what the potential impacts might be,\" says Don Kraemer, deputy director of the FDA's Center for Food Safety and Applied Nutrition. \"And they can be catastrophic,\" he says.\u003c/p>\n\u003cp>The FDA rules \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/FSMA/UCM379548.pdf\">focus on weak links\u003c/a> in food processing and manufacturing in an attempt to ferret out where the vulnerabilities exist.\u003c/p>\n\u003cp>The rules mostly apply to facilities in charge of bulk storage or handling of liquids for human consumption – think dairy plants where milk is stored in big vats. Another area of concern? Facilities like large, industrial bakeries where lots of ingredients are mixed together.\u003c/p>\n\u003cp>\"A lot of food processing manufacturers don't practice rigid biosecurity,\" says \u003ca href=\"http://www.rand.org/about/people/c/chalk_peter.html\">Peter Chalk,\u003c/a> a terrorism analyst with the RAND Corporation, a policy think tank.\u003c/p>\n\u003cp>Many food companies fail to take even the most basic precaution, he says. Owners don't padlock warehouses or engage in sufficient surveillance. Or they hire a lot of transient workers without performing background checks.\u003c/p>\n\u003cp>\"So actually, introducing a contaminant — salmonella, botulism, mercury — into the food chain would not be particularly difficult,\" Chalk says.\u003c/p>\n\u003cp>The weak links, though, haven't really been tested. The last big bioterror attack in the U.S. happened in 1984 in The Dalles, Ore. That's when members of a cult infected salad bars with salmonella; more than 700 people were sickened. Since then, the American food system has grappled more with unintentional outbreaks, like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/listeria-outbreak-still-haunts-colorados-cantaloupe-growers/\">listeria-laden cantaloupe\u003c/a> that killed 33 people in 2011.\u003c/p>\n\u003cp>Would the FDA's proposed rules keep us safe? Chalk says the vulnerabilities go well beyond what's covered in the proposal.\u003c/p>\n\u003cp>Producers could be at risk as well, he says. It would be relatively easy to deal a devastating blow to the country's livestock industry with a virus in a vial. An act of agroterrorism like that keeps some food experts up at night.\u003c/p>\n\u003cp>If a terrorist wanted to deal a devastating economic blow to the U.S., all it would take is a calculated release of foot-and-mouth disease on the nation's livestock. Unintentional outbreaks in Europe and South America have haunted economies there, as trade is shut down and whole herds are culled to quarantine the disease.\u003c/p>\n\u003cp>The impact of a deliberate outbreak in the U.S. could be huge. One risk assessment from the Department of Homeland Security found that if a pathogen like foot-and-mouth disease were let loose among Great Plains ranchers, total damages could exceed $50 billion. Exports and trade could be cut off, and consumer demand would likely take a huge hit.\u003c/p>\n\u003cp>When U.S. troops raided an al-Qaida storehouse in Afghanistan in 2002, they found \u003ca href=\"http://www.fbi.gov/stats-services/publications/law-enforcement-bulletin/february-2012/agroterrorism\">documents detailing ways to attack American agriculture\u003c/a> in order to deal a blow to the U.S. economy. Still, no attack has materialized in the 12 years since.\u003c/p>\n\u003cp>\"Agriculture is critical infrastructure in a country,\" says Keith Roehr, Colorado's state veterinarian. \"How would we eradicate the disease? We don't know. ... We know there would be steps we would take. Do we know exactly what these would be? No, we don't.\"\u003c/p>\n\u003cp>Yet few livestock owners consider their operations targets of terrorism, Roehr says. And that mindset could leave them vulnerable.\u003c/p>\n\u003cp>Experts suspect that the bigger reason the U.S. has avoided a large-scale attack on food and farms is that an attack like that doesn't carry the same weight as a suicide bombing or mass shooting.\u003c/p>\n\u003cp>\"It lacks a visible point for the media to latch onto, [except for] the possible images of burning cows,\" Chalk says. \"Really, it doesn't have the same blood lust appeal of carrying out a suicide attack in a shopping mall.\"\u003c/p>\n\u003cp>Still, it's a risk that government regulators want the food industry to consider more seriously, in case what seems like a grisly fiction turns into reality.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/article/could-our-food-supply-be-target-terrorists\">A version of this post\u003c/a>\u003c/em>\u003cem> first appeared on the Harvest Public Media website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "States' Rebellion Against Food Stamp Cuts Grows",
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"content": "\u003cfigure id=\"attachment_79108\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48-1024x575.jpg\" alt=\"States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140314_me_states_rebellion_against_food_stamp_cuts_grows.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">The Salt at NPR Food\u003c/a> (3/13/14)\u003c/p>\n\u003cp>When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.\u003c/p>\n\u003cp>You see, Congress left states an opening to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients/\">the cuts.\u003c/a> And so far, nearly half of the states participating have decided to take that option — a move that could erase the promised savings.\u003c/p>\n\u003cp>So many states are rebelling against the cuts that House Speaker John Boehner is urging his fellow members of Congress to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \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>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">The Salt at NPR Food\u003c/a> (3/13/14)\u003c/p>\n\u003cp>When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.\u003c/p>\n\u003cp>You see, Congress left states an opening to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients/\">the cuts.\u003c/a> And so far, nearly half of the states participating have decided to take that option — a move that could erase the promised savings.\u003c/p>\n\u003cp>So many states are rebelling against the cuts that House Speaker John Boehner is urging his fellow members of Congress to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \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": "Save the Escargot! Snail-Devouring Predator Rears Its Head In France",
"title": "Save the Escargot! Snail-Devouring Predator Rears Its Head In France",
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"content": "\u003cfigure id=\"attachment_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \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_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \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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"title": "Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria ",
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"content": "\u003cfigure id=\"attachment_78987\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425-1024x575.jpg\" alt=\"The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\" target=\"_blank\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140311_me_turning_food_waste_into_fuel_takes_gumption_and_trillions_of_bacteria_.mp3\"] \u003c/p>\n\u003cp>Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the \u003ca href=\"http://www.nyc.gov/html/dep/html/environmental_education/newtown_wwtp.shtml\">Newtown Creek\u003c/a> Wastewater Treatment Plant in Brooklyn.\u003c/p>\n\u003cp>The plant's longtime superintendent, Jimmy Pynn, shows off the plant's crown jewels: eight huge, shiny, oval-shaped steel tanks known as digester eggs. Each one contains millions of gallons of black sludge that's roughly the consistency of pea soup. Pynn calls it \"black gold.\"\u003c/p>\n\u003cp>\"It has a pungent odor to it,\" Pynn says. \"To most people it's like ugly, yucky stuff.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where others see foul and potentially hazardous sludge, Pynn sees a source of renewable energy, thanks to trillions of helpful bacteria inside the digester eggs.\u003c/p>\n\u003cp>\"The digesters like to be fed like us: three times a day,\" he says. \"They like to be kept warm, 98 degrees. And whether we want to admit it or not, we all make gas. And that's what we have these guys for: to make gas.\"\u003c/p>\n\u003cfigure id=\"attachment_78988\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0-1024x768.jpg\" alt=\"There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, that gas is methane, which can be used to heat homes or make electricity. Right now, what these bacteria are digesting is mostly sewage sludge. But they're being introduced to a new diet: food scraps. The hope is that this plant will soon take in hundreds of tons of organic waste from houses and apartments.\u003c/p>\n\u003cp>\"We could be taking all of Brooklyn's organics,\" says \u003ca href=\"http://www.nyc.gov/html/dsny/html/about/org_dc_bwprr.shtml\">Ron Gonen\u003c/a>, New York's deputy commissioner for recycling, \"and rather than paying millions of dollars to send it to landfill, right here in Brooklyn, converting it into clean, renewable energy.\"\u003c/p>\n\u003cp>This is similar to what happens in your backyard compost heap — but here, the bacteria do their work without oxygen. It's called anaerobic digestion.\u003c/p>\n\u003cp>Anaerobic digestion isn't a brand new idea. What is new is the idea of adding food waste into the mix, at least in the U.S.\u003c/p>\n\u003cp>It's already being done in Europe, and a handful of cities in California and Canada are experimenting, as well as a famous theme park that creates a lot of food-related trash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpower.com/about/board-of-directors/\">Paul Sellew\u003c/a> heads Harvest Power in Waltham, Mass. It recently built a digester to handle the waste from the Walt Disney World Resort in Florida and the local community.\u003c/p>\n\u003cp>\"Cardboard packaging, past-prime produce, rotten tomatoes, fats, oils, greases from fryers, past-prime dairy products and loaves of bread — those are all great food-stuffs for an anaerobic digester,\" says Sellew. \"My microorganisms love that. That's their five-course meal.\"\u003c/p>\n\u003cp>But the operation at Disney has nothing on the complexity of implementing a food waste system in New York City.\u003c/p>\n\u003cp>\"Everything in New York City is like big scale when you're talking about quantities of waste,\" says \u003ca href=\"http://www.baruch.cuny.edu/spa/facultystaff/facultydirectory/bio_macBride.php\">Samantha MacBride\u003c/a>, a former New York sanitation official who's now a professor at the City University of New York's Baruch College.\u003c/p>\n\u003cp>\"Right now, it's all in its infancy,\" says MacBride. \"And it's a huge question mark about whether it can grow.\"\u003c/p>\n\u003cp>One challenge is how to separate the organic material from the rest of the trash in a city as dense as New York. \"When you're in an apartment building, to separate out food scraps — it requires a lot of dedication and attention,\" says MacBride. \"It doesn't have to stink, and it doesn't have to be inconvenient. But it takes extra work.\"\u003c/p>\n\u003cp>New York restaurants are about to find out just \u003cem>how much\u003c/em> extra work next year.\u003c/p>\n\u003cp>In 2015, they will be required to stop sending their organic waste to landfills. And it is not yet clear where all that organic waste will go. For example, the digester eggs at Newtown Creek are just starting to take food waste. And they can only handle a small fraction of what's coming.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"It's the first, what I'll call the baby step,\" says Paul Sellew at Harvest Power. \"Because ultimately in New York City, just the restaurants alone, you're talking well over a million tons a year,\" he says.\u003c/p>\n\u003cp>This fledgling industry is trying to build more compost plants and digesters to handle all of that waste, says Sellew. The costliest part may be finding good locations in or around the nation's biggest cities.\u003c/p>\n\u003cp>As for the trillions of bacteria? They'll work for free — as long as you feed them. \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": "A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City's apartments and restaurants into renewable energy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78987\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425-1024x575.jpg\" alt=\"The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\" target=\"_blank\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the \u003ca href=\"http://www.nyc.gov/html/dep/html/environmental_education/newtown_wwtp.shtml\">Newtown Creek\u003c/a> Wastewater Treatment Plant in Brooklyn.\u003c/p>\n\u003cp>The plant's longtime superintendent, Jimmy Pynn, shows off the plant's crown jewels: eight huge, shiny, oval-shaped steel tanks known as digester eggs. Each one contains millions of gallons of black sludge that's roughly the consistency of pea soup. Pynn calls it \"black gold.\"\u003c/p>\n\u003cp>\"It has a pungent odor to it,\" Pynn says. \"To most people it's like ugly, yucky stuff.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where others see foul and potentially hazardous sludge, Pynn sees a source of renewable energy, thanks to trillions of helpful bacteria inside the digester eggs.\u003c/p>\n\u003cp>\"The digesters like to be fed like us: three times a day,\" he says. \"They like to be kept warm, 98 degrees. And whether we want to admit it or not, we all make gas. And that's what we have these guys for: to make gas.\"\u003c/p>\n\u003cfigure id=\"attachment_78988\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0-1024x768.jpg\" alt=\"There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, that gas is methane, which can be used to heat homes or make electricity. Right now, what these bacteria are digesting is mostly sewage sludge. But they're being introduced to a new diet: food scraps. The hope is that this plant will soon take in hundreds of tons of organic waste from houses and apartments.\u003c/p>\n\u003cp>\"We could be taking all of Brooklyn's organics,\" says \u003ca href=\"http://www.nyc.gov/html/dsny/html/about/org_dc_bwprr.shtml\">Ron Gonen\u003c/a>, New York's deputy commissioner for recycling, \"and rather than paying millions of dollars to send it to landfill, right here in Brooklyn, converting it into clean, renewable energy.\"\u003c/p>\n\u003cp>This is similar to what happens in your backyard compost heap — but here, the bacteria do their work without oxygen. It's called anaerobic digestion.\u003c/p>\n\u003cp>Anaerobic digestion isn't a brand new idea. What is new is the idea of adding food waste into the mix, at least in the U.S.\u003c/p>\n\u003cp>It's already being done in Europe, and a handful of cities in California and Canada are experimenting, as well as a famous theme park that creates a lot of food-related trash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpower.com/about/board-of-directors/\">Paul Sellew\u003c/a> heads Harvest Power in Waltham, Mass. It recently built a digester to handle the waste from the Walt Disney World Resort in Florida and the local community.\u003c/p>\n\u003cp>\"Cardboard packaging, past-prime produce, rotten tomatoes, fats, oils, greases from fryers, past-prime dairy products and loaves of bread — those are all great food-stuffs for an anaerobic digester,\" says Sellew. \"My microorganisms love that. That's their five-course meal.\"\u003c/p>\n\u003cp>But the operation at Disney has nothing on the complexity of implementing a food waste system in New York City.\u003c/p>\n\u003cp>\"Everything in New York City is like big scale when you're talking about quantities of waste,\" says \u003ca href=\"http://www.baruch.cuny.edu/spa/facultystaff/facultydirectory/bio_macBride.php\">Samantha MacBride\u003c/a>, a former New York sanitation official who's now a professor at the City University of New York's Baruch College.\u003c/p>\n\u003cp>\"Right now, it's all in its infancy,\" says MacBride. \"And it's a huge question mark about whether it can grow.\"\u003c/p>\n\u003cp>One challenge is how to separate the organic material from the rest of the trash in a city as dense as New York. \"When you're in an apartment building, to separate out food scraps — it requires a lot of dedication and attention,\" says MacBride. \"It doesn't have to stink, and it doesn't have to be inconvenient. But it takes extra work.\"\u003c/p>\n\u003cp>New York restaurants are about to find out just \u003cem>how much\u003c/em> extra work next year.\u003c/p>\n\u003cp>In 2015, they will be required to stop sending their organic waste to landfills. And it is not yet clear where all that organic waste will go. For example, the digester eggs at Newtown Creek are just starting to take food waste. And they can only handle a small fraction of what's coming.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"It's the first, what I'll call the baby step,\" says Paul Sellew at Harvest Power. \"Because ultimately in New York City, just the restaurants alone, you're talking well over a million tons a year,\" he says.\u003c/p>\n\u003cp>This fledgling industry is trying to build more compost plants and digesters to handle all of that waste, says Sellew. The costliest part may be finding good locations in or around the nation's biggest cities.\u003c/p>\n\u003cp>As for the trillions of bacteria? They'll work for free — as long as you feed them. \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": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"title": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_how_pepsi_won_over_khrushchev_and_broke_into_the_russian_market.mp3\"] \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \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": "The soft drink giant is one of the few big U.S. firms with major investments in Russia. And the reasons why say a lot about why the U.S. has less leverage in Russia than it might like.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \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": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"title": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78909\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\" alt=\"Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140306_atc_whos_afraid_of_azodicarbonamide.mp3\"] \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \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": "A report finds that azodicarbonamide wasn't just in Subway's bread: It's in hundreds of foods. While it has been linked to asthma in factory workers, the additive poses no known risk to consumers.",
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"title": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78909\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\" alt=\"Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \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": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
"title": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78927\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\" alt=\"Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\" target=\"_blank\">KCUR for The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140307_me_poultry_farmers_to_fight_back_on_california_cage-free_egg_law.mp3\"] \u003c/p>\n\u003cp>By most measures David Kesten's hens are living the good life.\u003c/p>\n\u003cp>\"They can act like chickens, they can run around,\" says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. \"They can go out and catch bugs, they can dig in the ground.\"\u003c/p>\n\u003cp>But most U.S. hens live crammed into very close quarters, according to \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/joe_maxwell.html\">Joe Maxwell\u003c/a>, with the Humane Society of the U.S. And he says that's just wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>By most measures David Kesten's hens are living the good life.\u003c/p>\n\u003cp>\"They can act like chickens, they can run around,\" says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. \"They can go out and catch bugs, they can dig in the ground.\"\u003c/p>\n\u003cp>But most U.S. hens live crammed into very close quarters, according to \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/joe_maxwell.html\">Joe Maxwell\u003c/a>, with the Humane Society of the U.S. And he says that's just wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names",
"title": "Europe Tells U.S. to Lay Off Brie and Get Its Own Cheese Names",
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"content": "\u003cfigure id=\"attachment_78780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\" alt=\"Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-78780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://wuwm.drupal.publicbroadcasting.net/people/latoya-dennis\" target=\"_blank\">LaToya Dennis\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\" target=\"_blank\">Milwaukee Public Radio for The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_europe_tells_us_to_lay_off_brie_and_get_its_own_cheese_names.mp3\"] \u003c/p>\n\u003cp>What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.\u003c/p>\n\u003cp>Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.\u003c/p>\n\u003cp>But depending on what food you're talking about, a name could be a lot, says \u003ca href=\"http://kylecherek.com/\">Kyle Cherek\u003c/a>, the producer and host of a TV show called \u003cem>Wisconsin Foodie\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cherek argues that certain products are so unique that only one country or region should be allowed to lay claim. So, for example, he says only onions from Vidalia, Ga., should be called American Vidalia, and Lambic beer absolutely has to come from a specific valley in Belgium.\u003c/p>\n\u003cp>\"Roquefort, of course, has to come from that region\" of France, he adds, because there's a distinctive fungus that gives the cheese its flavor.\u003c/p>\n\u003cp>But not everything fits into that category. Take, for instance, cheddar cheese — which is big business in Wisconsin.\u003c/p>\n\u003cp>\"They simply can't legislate that into a region,\" Cherek says. \"Cheddar is made in Australia, in the U.S., in Canada. It's made in probably seven or eight countries.\"\u003c/p>\n\u003cp>And therein lies the problem.\u003c/p>\n\u003cp>As part of negotiations over the Transatlantic Trade and Investment Partnership, the European Union wants the U.S. to prohibit food makers here from using names with historical ties to Europe.\u003c/p>\n\u003cp>That means popular cheeses like Gruyere, Brie and Parmesan could all be in line for a name change, thanks to the EU's proposed restrictions. The problem, says Steve Stettler, who owns \u003ca href=\"http://www.decaturdairy.com/\">Decatur Dairy\u003c/a> in Brodhead, Wis., is that U.S. food makers have spent a lot of money building their brands.\u003c/p>\n\u003cp>\"How do we educate our consumers? People have spent a great deal of money on labeling, building traditions, building a name on a product,\" Stettler says. \"And then not being able to use that name would be kind of horrific.\"\u003c/p>\n\u003cp>His factory, located 100 miles from Milwaukee, currently makes a variety of cheeses, including Havarti, Swiss and Gouda. Right now, there's a 35,000-pound stainless steel vat full of liquid Muenster cheese — whose name may also have to be changed because it originates from France's Valley of Muenster — in the process of changing to a solid.\u003c/p>\n\u003cp>Since the EU started putting restrictions on food names in the mid-1990s, they've spread to other countries, says Shawna Morris of the \u003ca href=\"http://www.usdec.org/\">U.S. Dairy Export Council\u003c/a>.\u003c/p>\n\u003cp>A couple of years ago, she notes, a free trade agreement between the EU and South Korea \"banned the sale of U.S. feta, Asiago, Gorgonzola and fontina to Korea.\"\u003c/p>\n\u003cp>Morris says Costa Rica recently decided against allowing the sale of American provolone and Parmesan, and South and Central America have similar restrictions.\u003c/p>\n\u003cp>She argues that it's less about civic pride, and more about competition.\u003c/p>\n\u003cp>\"Actually, just last year, the U.S. became the largest single country exporter of cheese in the world,\" she says.\u003c/p>\n\u003cp>And nearly a quarter of all cheese produced in the U.S. comes from Wisconsin.\u003c/p>\n\u003cp>Even if the state's producers are eventually barred from using European-derived names for their cheeses, they'll always have Wisconsin's native product: cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wuwm.com/\" target=\"_blank\">Milwaukee Public Radio\u003c/a>. \u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\" alt=\"Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-78780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://wuwm.drupal.publicbroadcasting.net/people/latoya-dennis\" target=\"_blank\">LaToya Dennis\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\" target=\"_blank\">Milwaukee Public Radio for The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.\u003c/p>\n\u003cp>Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.\u003c/p>\n\u003cp>But depending on what food you're talking about, a name could be a lot, says \u003ca href=\"http://kylecherek.com/\">Kyle Cherek\u003c/a>, the producer and host of a TV show called \u003cem>Wisconsin Foodie\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cherek argues that certain products are so unique that only one country or region should be allowed to lay claim. So, for example, he says only onions from Vidalia, Ga., should be called American Vidalia, and Lambic beer absolutely has to come from a specific valley in Belgium.\u003c/p>\n\u003cp>\"Roquefort, of course, has to come from that region\" of France, he adds, because there's a distinctive fungus that gives the cheese its flavor.\u003c/p>\n\u003cp>But not everything fits into that category. Take, for instance, cheddar cheese — which is big business in Wisconsin.\u003c/p>\n\u003cp>\"They simply can't legislate that into a region,\" Cherek says. \"Cheddar is made in Australia, in the U.S., in Canada. It's made in probably seven or eight countries.\"\u003c/p>\n\u003cp>And therein lies the problem.\u003c/p>\n\u003cp>As part of negotiations over the Transatlantic Trade and Investment Partnership, the European Union wants the U.S. to prohibit food makers here from using names with historical ties to Europe.\u003c/p>\n\u003cp>That means popular cheeses like Gruyere, Brie and Parmesan could all be in line for a name change, thanks to the EU's proposed restrictions. The problem, says Steve Stettler, who owns \u003ca href=\"http://www.decaturdairy.com/\">Decatur Dairy\u003c/a> in Brodhead, Wis., is that U.S. food makers have spent a lot of money building their brands.\u003c/p>\n\u003cp>\"How do we educate our consumers? People have spent a great deal of money on labeling, building traditions, building a name on a product,\" Stettler says. \"And then not being able to use that name would be kind of horrific.\"\u003c/p>\n\u003cp>His factory, located 100 miles from Milwaukee, currently makes a variety of cheeses, including Havarti, Swiss and Gouda. Right now, there's a 35,000-pound stainless steel vat full of liquid Muenster cheese — whose name may also have to be changed because it originates from France's Valley of Muenster — in the process of changing to a solid.\u003c/p>\n\u003cp>Since the EU started putting restrictions on food names in the mid-1990s, they've spread to other countries, says Shawna Morris of the \u003ca href=\"http://www.usdec.org/\">U.S. Dairy Export Council\u003c/a>.\u003c/p>\n\u003cp>A couple of years ago, she notes, a free trade agreement between the EU and South Korea \"banned the sale of U.S. feta, Asiago, Gorgonzola and fontina to Korea.\"\u003c/p>\n\u003cp>Morris says Costa Rica recently decided against allowing the sale of American provolone and Parmesan, and South and Central America have similar restrictions.\u003c/p>\n\u003cp>She argues that it's less about civic pride, and more about competition.\u003c/p>\n\u003cp>\"Actually, just last year, the U.S. became the largest single country exporter of cheese in the world,\" she says.\u003c/p>\n\u003cp>And nearly a quarter of all cheese produced in the U.S. comes from Wisconsin.\u003c/p>\n\u003cp>Even if the state's producers are eventually barred from using European-derived names for their cheeses, they'll always have Wisconsin's native product: cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wuwm.com/\" target=\"_blank\">Milwaukee Public Radio\u003c/a>. \u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why the 'Non-GMO' Label is Organic's Frenemy",
"title": "Why the 'Non-GMO' Label is Organic's Frenemy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \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": "Non-genetically modified farming is not organic. It's a whole lot cheaper and essentially uses conventional farming techniques. But some consumers think they're the same thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \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": "What To Do About Your Recalled Meat",
"title": "What To Do About Your Recalled Meat",
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"content": "\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n",
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"excerpt": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Maker Given More Time to Contain Spicy Fumes",
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"content": "\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3\"] \u003c/p>\n\u003cp>The saga over the darling of the condiment world, Sriracha, continues.\u003c/p>\n\u003cp>The popular hot sauce in the rooster bottle is made by Huy Fong Foods in the Los Angeles suburb of Irwindale. The city has had to balance its need for business success against complaints from some residents about spicy fumes from the plant.\u003c/p>\n\u003cp>Wednesday night, after a contentious hearing, Irwindale's city council decided to give Huy Fong a bit more time to figure out how to contain those fumes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \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": "The L.A. suburb of Irwindale has had to balance its need for business success against complaints from residents about the plant's fumes. Huy Fong Foods makes the hot sauce in the rooster bottle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \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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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"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": {
"site": "radio",
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},
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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": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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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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"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": {
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"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",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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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",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"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": {
"site": "news",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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