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"disqusTitle": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
"title": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
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"content": "\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3\"] \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \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": "There's been lots of debate about whether tiny amounts of the chemical have the potential to cause health problems. A new FDA study supports a previous conclusion that the chemical is safe for people.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \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": "Nutrition Labels to Get Long-Overdue Tweaks",
"title": "Nutrition Labels to Get Long-Overdue Tweaks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\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/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \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": "With obesity as a top health priority, the first lady wants clearer labels to help people make healthier choices. Advocates hope food manufacturers will have to provide more details on added sugar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\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/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \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": "Why Farmers Can Prevent Global Warming Just as Well as Vegetarians",
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"content": "\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher 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": "How Tracing the Oil in Your Pop-Tarts May Help Save Rain Forests",
"title": "How Tracing the Oil in Your Pop-Tarts May Help Save Rain Forests",
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"content": "\u003cfigure id=\"attachment_78498\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\" alt=\"An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/2014)\u003c/p>\n\u003cp>If you think a small shareholder can't get the attention of the multibillion-dollar palm oil industry, think again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/lucia-von-reusner/35/834/577\">Lucia von Reusner\u003c/a> lives half a world away from the palm oil plantations in Southeast Asia that have become notorious for environmental, labor and human rights abuses.\u003c/p>\n\u003cp>So, how did she nudge for change? She couldn't tell palm oil plantations in Indonesia to clean up their act. But, as a Kellogg shareholder, she figured out how to put pressure on the company to use \u003cem>its\u003c/em> leverage to push for change.\u003c/p>\n\u003cp>Palm oil, of course, is the fat that lubricates so many of our packaged snacks today, from Pop-Tarts and Eggo waffles to soaps and other personal products. And global demand for palm oil has grown quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The clear-cutting of precious forests in countries like Indonesia and Malaysia to grow the oil palm trees has been \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-and-forests.html\">well-documented\u003c/a>. More recently, an investigation by \u003ca href=\"http://www.businessweek.com/articles/2013-07-18/indonesias-palm-oil-industry-rife-with-human-rights-abuses\">BloombergBusinessweek\u003c/a> into human rights abuses on Indonesian palm oil plantations and an \u003ca href=\"http://humanityunited.org/pdfs/Modern_Slavery_in_the_Palm_Oil_Industry.pdf\">Accenture analysis\u003c/a> that described the use of child labor have raised more awareness about other unsavory realities in the industry.\u003c/p>\n\u003cp>Von Reusner, who works as a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, saw an opportunity to do something about it.\u003c/p>\n\u003cp>She got on an earnings conference call in August 2013 with the CEO of Kellogg and asked this question:\u003c/p>\n\u003cp>\"As a company publicly committed to sustainability, how will Kellogg ensure that the Kellogg brand is not associated with illegal deforestation?\"\u003c/p>\n\u003cp>One of Kellogg's main suppliers of palm oil, \u003ca href=\"http://www.wilmar-international.com/\">Wilmar\u003c/a>, has, in the past, been ranked among least sustainable companies in the world by \u003ca href=\"http://www.newsweek.com/2012/10/22/newsweek-green-rankings-2012-u-s-500-list.html\">Newsweek's green rankings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78497\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\" alt=\"Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Von Reusner's questioning garnered lots of attention and \u003ca href=\"http://mobile.bloomberg.com/news/2013-08-01/kellogg-ceo-challenged-on-rain-forest-harm-during-earnings-call.html\">was picked up\u003c/a> by Bloomberg News. And she filed a shareholder proposal aimed at getting Kellogg to make changes.\u003c/p>\n\u003cp>Now, keep in mind her mutual fund is a tiny investor in Kellogg. (Kellogg has $21 billion in publicly traded shares. Green Century owns about $180,000 worth.) But von Reusner didn't see this as an obstacle.\u003c/p>\n\u003cp>\"As a shareholder in Kellogg, Green Century has a direct voice that management was obligated to respond to,\" von Reusner tells us.\u003c/p>\n\u003cp>The chief sustainability officer at Kellogg, Diane Holdorf, says that even before this shareholder petition was filed, the company was already at work drafting a new policy on palm oil.\u003c/p>\n\u003cp>And this month, Kellogg released a new global commitment to work with palm oil suppliers to buy oil that is fully traceable to its source.\u003c/p>\n\u003cp>In a \u003ca href=\"http://newsroom.kelloggcompany.com/2014-02-14-Kellogg-Announces-Global-Commitment-To-Fully-Traceable-Sourcing-Of-Palm-Oil\">press release\u003c/a>, the company wrote, \"Kellogg is working through its supply chain — from suppliers to processors to growers — to ensure that palm oil it uses is sourced from plantations that uphold the company's commitment to protect forests and peat lands, as well as human and community rights. \"\u003c/p>\n\u003cp>Kellogg had already made substantial efforts to engage with its suppliers to change how it sources palm oil. And the company has been procuring oil produced to standards set by the \u003ca href=\"http://www.rspo.org/\">Roundtable on Sustainable Palm Oil\u003c/a>.\u003c/p>\n\u003cp>But it seems that von Reusner's actions may have been a nudge to the industry to go yet a step further. And there has been a chorus of voices joining her. For instance, multiple groups had been \u003ca href=\"http://www.forestheroes.org/\">leaning on\u003c/a> Kellogg to end its partnerships with supplier Wilmar.\u003c/p>\n\u003cp>Then, in December of last year, Wilmar \u003ca href=\"http://www.wilmar-international.com/sustainability/\">announced\u003c/a> a No Deforestation, No Exploitation policy, which advocates like von Reusner and Forest Heroes consider a big victory.\u003c/p>\n\u003cp>So if Kellogg and Wilmar are stepping up to make this new commitment, who's next? As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">reported\u003c/a>, Dunkin' Donuts made changes after New York State Comptroller Thomas DiNapoli, who oversees the state's public pension fund, made a stink.\u003c/p>\n\u003cp>The folks at the Rainforest Action Network have a \u003ca href=\":%20http:/conflictpalmoil.org\">campaign\u003c/a> targeting 20 snack-food-makers to make changes in the way they source palm oil.\u003c/p>\n\u003cp>Now, lots of advocates say the commitment made by Kellogg is encouraging.\u003c/p>\n\u003cp>\"It's a very hopeful sign,\" says Laurel Sutherlin of the Rainforest Action Network. \"But it's too early to say, 'Problem solved.' \"\u003c/p>\n\u003cp>Sutherlin says it's important to keep pressuring companies to act on the commitments they're making. \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_78498\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\" alt=\"An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/2014)\u003c/p>\n\u003cp>If you think a small shareholder can't get the attention of the multibillion-dollar palm oil industry, think again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/lucia-von-reusner/35/834/577\">Lucia von Reusner\u003c/a> lives half a world away from the palm oil plantations in Southeast Asia that have become notorious for environmental, labor and human rights abuses.\u003c/p>\n\u003cp>So, how did she nudge for change? She couldn't tell palm oil plantations in Indonesia to clean up their act. But, as a Kellogg shareholder, she figured out how to put pressure on the company to use \u003cem>its\u003c/em> leverage to push for change.\u003c/p>\n\u003cp>Palm oil, of course, is the fat that lubricates so many of our packaged snacks today, from Pop-Tarts and Eggo waffles to soaps and other personal products. And global demand for palm oil has grown quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The clear-cutting of precious forests in countries like Indonesia and Malaysia to grow the oil palm trees has been \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-and-forests.html\">well-documented\u003c/a>. More recently, an investigation by \u003ca href=\"http://www.businessweek.com/articles/2013-07-18/indonesias-palm-oil-industry-rife-with-human-rights-abuses\">BloombergBusinessweek\u003c/a> into human rights abuses on Indonesian palm oil plantations and an \u003ca href=\"http://humanityunited.org/pdfs/Modern_Slavery_in_the_Palm_Oil_Industry.pdf\">Accenture analysis\u003c/a> that described the use of child labor have raised more awareness about other unsavory realities in the industry.\u003c/p>\n\u003cp>Von Reusner, who works as a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, saw an opportunity to do something about it.\u003c/p>\n\u003cp>She got on an earnings conference call in August 2013 with the CEO of Kellogg and asked this question:\u003c/p>\n\u003cp>\"As a company publicly committed to sustainability, how will Kellogg ensure that the Kellogg brand is not associated with illegal deforestation?\"\u003c/p>\n\u003cp>One of Kellogg's main suppliers of palm oil, \u003ca href=\"http://www.wilmar-international.com/\">Wilmar\u003c/a>, has, in the past, been ranked among least sustainable companies in the world by \u003ca href=\"http://www.newsweek.com/2012/10/22/newsweek-green-rankings-2012-u-s-500-list.html\">Newsweek's green rankings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78497\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\" alt=\"Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Von Reusner's questioning garnered lots of attention and \u003ca href=\"http://mobile.bloomberg.com/news/2013-08-01/kellogg-ceo-challenged-on-rain-forest-harm-during-earnings-call.html\">was picked up\u003c/a> by Bloomberg News. And she filed a shareholder proposal aimed at getting Kellogg to make changes.\u003c/p>\n\u003cp>Now, keep in mind her mutual fund is a tiny investor in Kellogg. (Kellogg has $21 billion in publicly traded shares. Green Century owns about $180,000 worth.) But von Reusner didn't see this as an obstacle.\u003c/p>\n\u003cp>\"As a shareholder in Kellogg, Green Century has a direct voice that management was obligated to respond to,\" von Reusner tells us.\u003c/p>\n\u003cp>The chief sustainability officer at Kellogg, Diane Holdorf, says that even before this shareholder petition was filed, the company was already at work drafting a new policy on palm oil.\u003c/p>\n\u003cp>And this month, Kellogg released a new global commitment to work with palm oil suppliers to buy oil that is fully traceable to its source.\u003c/p>\n\u003cp>In a \u003ca href=\"http://newsroom.kelloggcompany.com/2014-02-14-Kellogg-Announces-Global-Commitment-To-Fully-Traceable-Sourcing-Of-Palm-Oil\">press release\u003c/a>, the company wrote, \"Kellogg is working through its supply chain — from suppliers to processors to growers — to ensure that palm oil it uses is sourced from plantations that uphold the company's commitment to protect forests and peat lands, as well as human and community rights. \"\u003c/p>\n\u003cp>Kellogg had already made substantial efforts to engage with its suppliers to change how it sources palm oil. And the company has been procuring oil produced to standards set by the \u003ca href=\"http://www.rspo.org/\">Roundtable on Sustainable Palm Oil\u003c/a>.\u003c/p>\n\u003cp>But it seems that von Reusner's actions may have been a nudge to the industry to go yet a step further. And there has been a chorus of voices joining her. For instance, multiple groups had been \u003ca href=\"http://www.forestheroes.org/\">leaning on\u003c/a> Kellogg to end its partnerships with supplier Wilmar.\u003c/p>\n\u003cp>Then, in December of last year, Wilmar \u003ca href=\"http://www.wilmar-international.com/sustainability/\">announced\u003c/a> a No Deforestation, No Exploitation policy, which advocates like von Reusner and Forest Heroes consider a big victory.\u003c/p>\n\u003cp>So if Kellogg and Wilmar are stepping up to make this new commitment, who's next? As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">reported\u003c/a>, Dunkin' Donuts made changes after New York State Comptroller Thomas DiNapoli, who oversees the state's public pension fund, made a stink.\u003c/p>\n\u003cp>The folks at the Rainforest Action Network have a \u003ca href=\":%20http:/conflictpalmoil.org\">campaign\u003c/a> targeting 20 snack-food-makers to make changes in the way they source palm oil.\u003c/p>\n\u003cp>Now, lots of advocates say the commitment made by Kellogg is encouraging.\u003c/p>\n\u003cp>\"It's a very hopeful sign,\" says Laurel Sutherlin of the Rainforest Action Network. \"But it's too early to say, 'Problem solved.' \"\u003c/p>\n\u003cp>Sutherlin says it's important to keep pressuring companies to act on the commitments they're making. \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": "'Piglet Smoothie' Fed To Sows To Prevent Disease; Activists Outraged",
"title": "'Piglet Smoothie' Fed To Sows To Prevent Disease; Activists Outraged",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78442\" class=\"wp-caption aligncenter\" style=\"max-width: 1022px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\" alt=\"A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\" width=\"1022\" height=\"575\" class=\"size-full wp-image-78442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Animal welfare groups go to great lengths to show us how \"the sausage\" is made inside the factory-style farms that produce most of our meat. For the last few years, they've armed activists with video cameras and sent them to document alleged abuses or risky practices undercover.\u003c/p>\n\u003cp>On Thursday, the Humane Society of the U.S. released its latest video — a look at how one hog farm in Kentucky is dealing with \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=265706146&live=1\">porcine epidemic diarrhea virus\u003c/a>, or PEDV. The fast-spreading virus has killed more than 2 million piglets in 25 states in the U.S. in since April 2013.\u003c/p>\n\u003cp>Let's just say it isn't pretty. (The video \u003ca href=\"http://www.humanesociety.org/news/press_releases/2014/02/Iron_Maiden_022014.html\">is available\u003c/a> on the Humane Society's website, but we should warn you that it's very, very graphic.)\u003c/p>\n\u003cp>In this video, we learn what happens to the piglets at Iron Maiden Hog Farm in Owensboro, K.Y., that succumbed to the virus: The animals are ground up and fed, as a \"smoothie\" — as HSUS dubs it — back to the sows, which could be their own mothers. (The exact size of the farm is unknown, but the barn shown in the video houses about 2,400 sows.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's beyond disturbing seeing piglets being prepared for this process,\" the unidentified narrator, an HSUS activist, tells viewers. \"It seems obvious that confining pigs in such an environment that causes open sores, extreme stress and filthy living conditions would only encourage the spread of disease.\"\u003c/p>\n\u003cp>Before we see the pile of dead piglets, we're shown how the sows at Iron Maiden are confined to narrow stalls that severely limit the animals' movement. No surprise here — these gestation crates are common in the industry, and animal welfare experts have long called on farmers to do away with them. (Many big producers are now moving away from the crates, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>But the HSUS claims the practice of feeding dead pigs to live pigs is illegal in the state of Kentucky, and may violate federal law, too. The Swine Health Protection Act prohibits feeding untreated garbage, which could be animal material, to pigs, unless it's \"household waste.\"\u003c/p>\n\u003cp>\"Pig factory farms are not 'households,' and killing piglets is not a 'household operation,'\" HSUS vice president Paul Shapiro tells The Salt.\u003c/p>\n\u003cp>But hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.facebook.com/kentuckylivestock\">statement\u003c/a> posted on Facebook, the Kentucky Livestock Coalition, a group representing farm groups in the state, called it a \"widely-accepted and veterinary-recommended management practice.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.aasv.org/aasv/contacts.html\">Tom Burkgren\u003c/a>, executive director of the American Association of Swine Veterinarians, says that there are no vaccines or drugs to give to sows so that their piglets won't get the lethal virus. That means the only tool farmers have is \"controlled exposure,\" or feeding dead piglets to sows. What's more, he says, \"controlled exposure\" has been used for decades to protect animals against rare diseases like PEDV, which has only been in the U.S. for one year.\u003c/p>\n\u003cp>\"When I'm faced with the choice of seeing and carrying hundreds of dead baby pigs out of a barn or overcoming the 'ick factor,' I'm going to get over that 'ick factor,' because my goal is to save lives,\" Burkgren tells The Salt. (Burkgren adds that mother pigs sometimes cannibalize their babies like this on their own — he's seen it on farms where pigs are confined, and ones where they're allowed to pasture.)\u003c/p>\n\u003cp>But the HSUS points out that there's a higher risk of infection in large industrial hog operations like Iron Maiden, compared to smaller farms that raise their pigs outdoors. And \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/michael_blackwell.html\">Michael Blackwell\u003c/a>, senior director of veterinary policy for HSUS, says farmers do not necessarily have to resort to feeding pigs to pigs to prevent the spread of PEDV.\u003c/p>\n\u003cp>\"Keeping animals in a distress-free environment would help their immune systems. PEDV is a sentinel of the system not being in the best interest of the health of the animals,\" Blackwell told reporters in a press conference. \"We know we have limitations in the system in terms of inadequate space and nutrition.\"\u003c/p>\n\u003cp>As for HSUS' allegations of general abuse of the sows at Iron Maiden, Brent Burchett, a spokesman for the Kentucky Livestock Coalition, told The Salt in an email: \"I have personally toured this farm ... After watching the video, I believe it does not reflect the values of the producer in question.\" \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_78442\" class=\"wp-caption aligncenter\" style=\"max-width: 1022px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\" alt=\"A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\" width=\"1022\" height=\"575\" class=\"size-full wp-image-78442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Animal welfare groups go to great lengths to show us how \"the sausage\" is made inside the factory-style farms that produce most of our meat. For the last few years, they've armed activists with video cameras and sent them to document alleged abuses or risky practices undercover.\u003c/p>\n\u003cp>On Thursday, the Humane Society of the U.S. released its latest video — a look at how one hog farm in Kentucky is dealing with \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=265706146&live=1\">porcine epidemic diarrhea virus\u003c/a>, or PEDV. The fast-spreading virus has killed more than 2 million piglets in 25 states in the U.S. in since April 2013.\u003c/p>\n\u003cp>Let's just say it isn't pretty. (The video \u003ca href=\"http://www.humanesociety.org/news/press_releases/2014/02/Iron_Maiden_022014.html\">is available\u003c/a> on the Humane Society's website, but we should warn you that it's very, very graphic.)\u003c/p>\n\u003cp>In this video, we learn what happens to the piglets at Iron Maiden Hog Farm in Owensboro, K.Y., that succumbed to the virus: The animals are ground up and fed, as a \"smoothie\" — as HSUS dubs it — back to the sows, which could be their own mothers. (The exact size of the farm is unknown, but the barn shown in the video houses about 2,400 sows.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's beyond disturbing seeing piglets being prepared for this process,\" the unidentified narrator, an HSUS activist, tells viewers. \"It seems obvious that confining pigs in such an environment that causes open sores, extreme stress and filthy living conditions would only encourage the spread of disease.\"\u003c/p>\n\u003cp>Before we see the pile of dead piglets, we're shown how the sows at Iron Maiden are confined to narrow stalls that severely limit the animals' movement. No surprise here — these gestation crates are common in the industry, and animal welfare experts have long called on farmers to do away with them. (Many big producers are now moving away from the crates, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>But the HSUS claims the practice of feeding dead pigs to live pigs is illegal in the state of Kentucky, and may violate federal law, too. The Swine Health Protection Act prohibits feeding untreated garbage, which could be animal material, to pigs, unless it's \"household waste.\"\u003c/p>\n\u003cp>\"Pig factory farms are not 'households,' and killing piglets is not a 'household operation,'\" HSUS vice president Paul Shapiro tells The Salt.\u003c/p>\n\u003cp>But hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.facebook.com/kentuckylivestock\">statement\u003c/a> posted on Facebook, the Kentucky Livestock Coalition, a group representing farm groups in the state, called it a \"widely-accepted and veterinary-recommended management practice.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.aasv.org/aasv/contacts.html\">Tom Burkgren\u003c/a>, executive director of the American Association of Swine Veterinarians, says that there are no vaccines or drugs to give to sows so that their piglets won't get the lethal virus. That means the only tool farmers have is \"controlled exposure,\" or feeding dead piglets to sows. What's more, he says, \"controlled exposure\" has been used for decades to protect animals against rare diseases like PEDV, which has only been in the U.S. for one year.\u003c/p>\n\u003cp>\"When I'm faced with the choice of seeing and carrying hundreds of dead baby pigs out of a barn or overcoming the 'ick factor,' I'm going to get over that 'ick factor,' because my goal is to save lives,\" Burkgren tells The Salt. (Burkgren adds that mother pigs sometimes cannibalize their babies like this on their own — he's seen it on farms where pigs are confined, and ones where they're allowed to pasture.)\u003c/p>\n\u003cp>But the HSUS points out that there's a higher risk of infection in large industrial hog operations like Iron Maiden, compared to smaller farms that raise their pigs outdoors. And \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/michael_blackwell.html\">Michael Blackwell\u003c/a>, senior director of veterinary policy for HSUS, says farmers do not necessarily have to resort to feeding pigs to pigs to prevent the spread of PEDV.\u003c/p>\n\u003cp>\"Keeping animals in a distress-free environment would help their immune systems. PEDV is a sentinel of the system not being in the best interest of the health of the animals,\" Blackwell told reporters in a press conference. \"We know we have limitations in the system in terms of inadequate space and nutrition.\"\u003c/p>\n\u003cp>As for HSUS' allegations of general abuse of the sows at Iron Maiden, Brent Burchett, a spokesman for the Kentucky Livestock Coalition, told The Salt in an email: \"I have personally toured this farm ... After watching the video, I believe it does not reflect the values of the producer in question.\" \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": "The System Supplying America's Chickens Pits Farmer vs. Farmer",
"title": "The System Supplying America's Chickens Pits Farmer vs. Farmer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78429\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\" alt=\"Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\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/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140220_me_the_system_that_supplies_our_chickens_pits_farmer_against_farmer.mp3\"] \u003c/p>\n\u003cp>After reading Christopher Leonard's \u003cem>The Meat Racket\u003c/em>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/is-tyson-foods-chicken-empire-a-meat-racket/\">broadside\u003c/a> against the contract-farming system, I decided to take a closer look at it.\u003c/p>\n\u003cp>I drove to North Carolina and ended up in the kind of place that supplies practically all of our chickens: a metal-sided, 500-foot-long structure near the town of Fairmont.\u003c/p>\n\u003cp>In the dim light, I see 30,000 little chicks scuttling around on the floor. \"They're 12 days old,\" explains Craig Watts, who's growing these birds for Perdue Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perdue owns the chickens. It also supplies the feed that they eat. About a month from now, when the birds have grown to about 4.5 pounds, the company will send a truck to carry them away, and Watts will get paid. But he never knows how big his check will be.\u003c/p>\n\u003cp>\"It's like that test you took in school — you kind of want to know how you did, but you really don't? It's that kind of feeling,\" he says.\u003c/p>\n\u003cp>The uncertainty is part of a peculiar payment system that the chicken industry uses. It's often called a tournament. Critics say it's more like a lottery.\u003c/p>\n\u003cfigure id=\"attachment_78430\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\" alt=\"Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The companies set an average price that they will pay for raising the chickens — in this case, 5 cents per pound. But some farmers will get more than that, and others less, depending on a formula that measures their performance. It's mainly based on feed efficiency: how much weight the chickens gained, compared to how much feed the company supplied.\u003c/p>\n\u003cp>The farmers are ranked, like teams competing in a sports league. The top-ranked farmer can get paid up to 50 percent more, per pound of chicken delivered, than the one at the bottom. \"The pie doesn't change,\" Watts says. It's just divided into bigger and smaller slices.\u003c/p>\n\u003cp>The entire chicken industry uses this system, and \u003ca href=\"http://www.ces.ncsu.edu/profile/tom-vukina/\">Tom Vukina\u003c/a>, an economist at North Carolina State University who's studied it, says that from an economic point of view, it's beautiful.\u003c/p>\n\u003cp>\"It is really brilliant,\" says Vukina. It solves problems that academic economists have examined with high-powered theory. Problems such as how companies can make sure workers do a good job when they can't be monitored, or how to convince independent contractors to invest in new equipment.\u003c/p>\n\u003cp>\"This thing has phenomenal, theoretically correct design features that [the industry] came up with knowing absolutely nothing about contract theory,\" Vukina says, chuckling. \"It's actually remarkable! Totally mind-boggling!\"\u003c/p>\n\u003cp>He says the result is efficient production, and society as a whole is better off.\u003c/p>\n\u003cp>Yet some people involved in contract farming say it doesn't benefit everyone.\u003c/p>\n\u003cp>\"It's at the expense of the farmer, because the farmer's not the one making money. The company is making money,\" says \u003ca href=\"http://rafiusa.org/benny-bunting/\">Benny Bunting\u003c/a>, a former chicken farmer who now works for \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International-USA\u003c/a>, an organization devoted to farmers' rights. His job is to provide advice to farmers who find themselves in financial trouble.\u003c/p>\n\u003cp>We're sitting in Bunting's home in the small town of Oak City, N.C. Across from us is a wall of shelves filled with thick binders. Each binder bears the name of a farm family that ended up deeply in debt.\u003c/p>\n\u003cp>\"Every one of them is a person's life,\" says Bunting. \"The thing about my job is, most times, I meet people at the lowest time in their life, when they're in financial problems. That's what this represents.\"\u003c/p>\n\u003cp>Many of those farmers raised chickens. Bunting says they discovered, too late, that raising chickens is a raw deal.\u003c/p>\n\u003cp>To explain, he pulls out a brochure that \u003ca href=\"http://www.sandersonfarms.com/\">Sanderson Farms\u003c/a>, another poultry company, passed out while recruiting new farmers a few years ago. The cover shows brand-new chicken houses, gleaming and clean.\u003c/p>\n\u003cp>Turn the page, and the document shows how much a farmer can earn, in one year, from four big chicken houses: $222,856.\u003c/p>\n\u003cp>Imagine you're a farmer, Bunting says. Here's what you're thinking: \"I'm going to make that, but I'm going to get a bonus on top of that. Because I'm going to be the \u003cem>top\u003c/em> grower.\"\u003c/p>\n\u003cp>\"That's the perception,\" Bunting continues. \"Everyone thinks that they're going to be in the top percentile.\"\u003c/p>\n\u003cp>The brochure does lay out costs. There's one huge one: Building the chicken houses will cost a million dollars, which means taking on a mountain of debt.\u003c/p>\n\u003cp>But after making payments on that loan, the brochure estimates a farmer can clear $60,000 in profits. \"That looks really good,\" Bunting says.\u003c/p>\n\u003cp>Then you get into the business, he says, and you discover that there are expenses the brochure didn't really mention, such as repairs, a tractor and additional labor. That can eat up your profit.\u003c/p>\n\u003cp>On top of that, there's the uncertainty created by the tournament. This is not Lake Wobegon. No matter how hard the farmers work, half of them will be below average and make less money than the numbers in the brochure. According to Bunting, it means they won't be making enough to service that debt.\u003c/p>\n\u003cp>The really unfair thing, according to Craig Watts, is that whether he ends up at the top or the bottom of the rankings is out of his control. It seems to depend mainly on which birds the company sent him.\u003c/p>\n\u003cp>\"I've been a good grower, I've been a bad grower, and I've been an every-point-in-between grower, and I'm the same guy doing the same thing,\" he says. \"I'm the only thing that's constant on that farm.\"\u003c/p>\n\u003cp>But once you owe all that money, he says, you're stuck, because those loans are secured by the land on your farm, or by your home. \"We've got ties to the land, and they exploit that, because we're going to do whatever it takes not to lose our farm,\" Watts says.\u003c/p>\n\u003cp>There's one more aspect of contract farming, beyond the simple arithmetic of income and expenses, that makes some farmers angry. It's the feeling that this is not a deal between equals.\u003c/p>\n\u003cp>\"We've got to bite our tongue and do what they say, or face the consequences of being bankrupt,\" says Benny Bunting.\u003c/p>\n\u003cp>The chicken companies, for their part, \u003ca href=\"http://www.nationalchickencouncil.org/wp-content/uploads/2014/02/The-Meat-Racket-Myths-and-Facts.pdf\">say\u003c/a> the contracts they offer farmers are, in fact, fair. William Roenigk, a senior vice president at the \u003ca href=\"http://www.nationalchickencouncil.org/\">Chicken Council\u003c/a>, which represents the poultry industry, points out that contract farming has been around for 50 years. Farmers know exactly how it works, he says. And new farmers still want to sign up.\u003c/p>\n\u003cp>\"If this was not a good contractual relationship, overall, why would farmers who are not in the chicken business want to get into the chicken business?\" he asks.\u003c/p>\n\u003cp>Charles Postles has raised chickens for 30 years in Milford, Del. He says it has been a good choice, and he has no problem with the tournament payment system. \"It encourages producers to be efficient and to be vigilant in their management,\" he says. \"I think that's a fair system.\"\u003c/p>\n\u003cp>It's hard to know how many contract farmers agree with Postles. In one survey of poultry farmers in Delaware, three-quarters of those who responded were satisfied with their arrangement. But more than half of them also said that, in their opinion, the companies will retaliate if a farmer raises concerns. Many farmers didn't respond to the \u003ca href=\"http://udel.edu/~ilvento/SUMMARY.PDF\">survey\u003c/a>, which was commissioned by the chicken industry and conducted by the University of Delaware.\u003c/p>\n\u003cp>Complaints have been common enough that several years ago, the Obama administration proposed new rules to address them. The rules were supposed to give contract farmers more predictable minimum pay, and a better chance of getting compensation if a company treated them unfairly.\u003c/p>\n\u003cp>The chicken industry lobbied hard against those rules, and blocked many of them from going into effect.\u003c/p>\n\u003cp>In fact, contract farming is still expanding. It's now the way that most pork is produced, too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Most of the nation's chicken meat is grown by contract farmers who get ranked against each other when it's time to get paid. Critics say someone always ends up losing — and, too often, deep in debt.",
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"description": "Most of the nation's chicken meat is grown by contract farmers who get ranked against each other when it's time to get paid. Critics say someone always ends up losing — and, too often, deep in debt.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78429\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\" alt=\"Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\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/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>After reading Christopher Leonard's \u003cem>The Meat Racket\u003c/em>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/is-tyson-foods-chicken-empire-a-meat-racket/\">broadside\u003c/a> against the contract-farming system, I decided to take a closer look at it.\u003c/p>\n\u003cp>I drove to North Carolina and ended up in the kind of place that supplies practically all of our chickens: a metal-sided, 500-foot-long structure near the town of Fairmont.\u003c/p>\n\u003cp>In the dim light, I see 30,000 little chicks scuttling around on the floor. \"They're 12 days old,\" explains Craig Watts, who's growing these birds for Perdue Farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perdue owns the chickens. It also supplies the feed that they eat. About a month from now, when the birds have grown to about 4.5 pounds, the company will send a truck to carry them away, and Watts will get paid. But he never knows how big his check will be.\u003c/p>\n\u003cp>\"It's like that test you took in school — you kind of want to know how you did, but you really don't? It's that kind of feeling,\" he says.\u003c/p>\n\u003cp>The uncertainty is part of a peculiar payment system that the chicken industry uses. It's often called a tournament. Critics say it's more like a lottery.\u003c/p>\n\u003cfigure id=\"attachment_78430\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\" alt=\"Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The companies set an average price that they will pay for raising the chickens — in this case, 5 cents per pound. But some farmers will get more than that, and others less, depending on a formula that measures their performance. It's mainly based on feed efficiency: how much weight the chickens gained, compared to how much feed the company supplied.\u003c/p>\n\u003cp>The farmers are ranked, like teams competing in a sports league. The top-ranked farmer can get paid up to 50 percent more, per pound of chicken delivered, than the one at the bottom. \"The pie doesn't change,\" Watts says. It's just divided into bigger and smaller slices.\u003c/p>\n\u003cp>The entire chicken industry uses this system, and \u003ca href=\"http://www.ces.ncsu.edu/profile/tom-vukina/\">Tom Vukina\u003c/a>, an economist at North Carolina State University who's studied it, says that from an economic point of view, it's beautiful.\u003c/p>\n\u003cp>\"It is really brilliant,\" says Vukina. It solves problems that academic economists have examined with high-powered theory. Problems such as how companies can make sure workers do a good job when they can't be monitored, or how to convince independent contractors to invest in new equipment.\u003c/p>\n\u003cp>\"This thing has phenomenal, theoretically correct design features that [the industry] came up with knowing absolutely nothing about contract theory,\" Vukina says, chuckling. \"It's actually remarkable! Totally mind-boggling!\"\u003c/p>\n\u003cp>He says the result is efficient production, and society as a whole is better off.\u003c/p>\n\u003cp>Yet some people involved in contract farming say it doesn't benefit everyone.\u003c/p>\n\u003cp>\"It's at the expense of the farmer, because the farmer's not the one making money. The company is making money,\" says \u003ca href=\"http://rafiusa.org/benny-bunting/\">Benny Bunting\u003c/a>, a former chicken farmer who now works for \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International-USA\u003c/a>, an organization devoted to farmers' rights. His job is to provide advice to farmers who find themselves in financial trouble.\u003c/p>\n\u003cp>We're sitting in Bunting's home in the small town of Oak City, N.C. Across from us is a wall of shelves filled with thick binders. Each binder bears the name of a farm family that ended up deeply in debt.\u003c/p>\n\u003cp>\"Every one of them is a person's life,\" says Bunting. \"The thing about my job is, most times, I meet people at the lowest time in their life, when they're in financial problems. That's what this represents.\"\u003c/p>\n\u003cp>Many of those farmers raised chickens. Bunting says they discovered, too late, that raising chickens is a raw deal.\u003c/p>\n\u003cp>To explain, he pulls out a brochure that \u003ca href=\"http://www.sandersonfarms.com/\">Sanderson Farms\u003c/a>, another poultry company, passed out while recruiting new farmers a few years ago. The cover shows brand-new chicken houses, gleaming and clean.\u003c/p>\n\u003cp>Turn the page, and the document shows how much a farmer can earn, in one year, from four big chicken houses: $222,856.\u003c/p>\n\u003cp>Imagine you're a farmer, Bunting says. Here's what you're thinking: \"I'm going to make that, but I'm going to get a bonus on top of that. Because I'm going to be the \u003cem>top\u003c/em> grower.\"\u003c/p>\n\u003cp>\"That's the perception,\" Bunting continues. \"Everyone thinks that they're going to be in the top percentile.\"\u003c/p>\n\u003cp>The brochure does lay out costs. There's one huge one: Building the chicken houses will cost a million dollars, which means taking on a mountain of debt.\u003c/p>\n\u003cp>But after making payments on that loan, the brochure estimates a farmer can clear $60,000 in profits. \"That looks really good,\" Bunting says.\u003c/p>\n\u003cp>Then you get into the business, he says, and you discover that there are expenses the brochure didn't really mention, such as repairs, a tractor and additional labor. That can eat up your profit.\u003c/p>\n\u003cp>On top of that, there's the uncertainty created by the tournament. This is not Lake Wobegon. No matter how hard the farmers work, half of them will be below average and make less money than the numbers in the brochure. According to Bunting, it means they won't be making enough to service that debt.\u003c/p>\n\u003cp>The really unfair thing, according to Craig Watts, is that whether he ends up at the top or the bottom of the rankings is out of his control. It seems to depend mainly on which birds the company sent him.\u003c/p>\n\u003cp>\"I've been a good grower, I've been a bad grower, and I've been an every-point-in-between grower, and I'm the same guy doing the same thing,\" he says. \"I'm the only thing that's constant on that farm.\"\u003c/p>\n\u003cp>But once you owe all that money, he says, you're stuck, because those loans are secured by the land on your farm, or by your home. \"We've got ties to the land, and they exploit that, because we're going to do whatever it takes not to lose our farm,\" Watts says.\u003c/p>\n\u003cp>There's one more aspect of contract farming, beyond the simple arithmetic of income and expenses, that makes some farmers angry. It's the feeling that this is not a deal between equals.\u003c/p>\n\u003cp>\"We've got to bite our tongue and do what they say, or face the consequences of being bankrupt,\" says Benny Bunting.\u003c/p>\n\u003cp>The chicken companies, for their part, \u003ca href=\"http://www.nationalchickencouncil.org/wp-content/uploads/2014/02/The-Meat-Racket-Myths-and-Facts.pdf\">say\u003c/a> the contracts they offer farmers are, in fact, fair. William Roenigk, a senior vice president at the \u003ca href=\"http://www.nationalchickencouncil.org/\">Chicken Council\u003c/a>, which represents the poultry industry, points out that contract farming has been around for 50 years. Farmers know exactly how it works, he says. And new farmers still want to sign up.\u003c/p>\n\u003cp>\"If this was not a good contractual relationship, overall, why would farmers who are not in the chicken business want to get into the chicken business?\" he asks.\u003c/p>\n\u003cp>Charles Postles has raised chickens for 30 years in Milford, Del. He says it has been a good choice, and he has no problem with the tournament payment system. \"It encourages producers to be efficient and to be vigilant in their management,\" he says. \"I think that's a fair system.\"\u003c/p>\n\u003cp>It's hard to know how many contract farmers agree with Postles. In one survey of poultry farmers in Delaware, three-quarters of those who responded were satisfied with their arrangement. But more than half of them also said that, in their opinion, the companies will retaliate if a farmer raises concerns. Many farmers didn't respond to the \u003ca href=\"http://udel.edu/~ilvento/SUMMARY.PDF\">survey\u003c/a>, which was commissioned by the chicken industry and conducted by the University of Delaware.\u003c/p>\n\u003cp>Complaints have been common enough that several years ago, the Obama administration proposed new rules to address them. The rules were supposed to give contract farmers more predictable minimum pay, and a better chance of getting compensation if a company treated them unfairly.\u003c/p>\n\u003cp>The chicken industry lobbied hard against those rules, and blocked many of them from going into effect.\u003c/p>\n\u003cp>In fact, contract farming is still expanding. It's now the way that most pork is produced, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Americans Want Antibiotic-Free Chicken, and the Industry is Listening",
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"content": "\u003cfigure id=\"attachment_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. Even so, Chipotle spokesman Chris Arnold welcomed the competition.\u003c/p>\n\u003cp>\"It's great to see other people getting into this game, even if they aren't going as far as we do,\" Arnold tells us. \"The more people are raising the bar, the more the food chain will shift, and the more consumers will become knowledgeable about issues surrounding food production and why these things matter.\" \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_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. 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"disqusTitle": "Is Tyson Foods' Chicken Empire a 'Meat Racket'?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78388\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\" alt=\"Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78388\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\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/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140219_me_is_tyson_foods_chicken_empire_a_meat_racket.mp3\"] \u003c/p>\n\u003cp>Christopher Leonard's new exposé on the chicken industry, \u003cem>\u003ca href=\"http://www.amazon.com/The-Meat-Racket-Takeover-Americas/dp/1451645813/ref=sr_1_1?ie=UTF8&qid=1392403784&sr=8-1&keywords=meat+racket\">The Meat Racket\u003c/a>\u003c/em>, doesn't devote much ink to the physical object on our plate, the chicken meat itself.\u003c/p>\n\u003cp>Instead, Leonard focuses on the economic machinery that delivers the meat to us, or, as he puts it, \"the hidden power structure that has quietly reshaped U.S. rural economies while gaining unprecedented control over the nation's meat supply.\" His book aims a spotlight at Tyson Foods, which helped create the modern chicken industry. And it recounts the stories of people, mostly farmers, whom Leonard contends Tyson has chewed up and cast aside since its incorporation in 1947.\u003c/p>\n\u003cp>Leonard, now a fellow at the \u003ca href=\"http://newamerica.net/\">New America Foundation\u003c/a>, once worked for the \u003cem>Arkansas Democrat-Gazette\u003c/em>, covering business news in Tyson's home territory. And there's a note of admiration in Leonard's description of Don Tyson, the man who drove the company's rise to global superpower of meat after taking over the company when his father, John, died in 1967.\u003c/p>\n\u003cfigure id=\"attachment_78392\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85-252x290.jpg\" alt=\"Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\" width=\"252\" height=\"290\" class=\"size-medium wp-image-78392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think he was a genius,\" Leonard tells NPR's Renée Montagne on \u003cem>Morning Edition\u003c/em>. \"Don Tyson had the ability to see the world as it did not yet exist. He saw that chicken would soon replace beef or pork as the most popular meat in the United States.\" (For more, listen to the entire interview.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leonard has no admiration at all, though, for the system of chicken production that Tyson built, which \"keeps farmers in a state of indebted servitude, living like modern-day sharecroppers on the ragged edge of bankruptcy.\"\u003c/p>\n\u003cp>Leonard's criticisms are not new. Activist groups devoted to farmers' rights, such as \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International\u003c/a> and the \u003ca href=\"http://www.iatp.org/\">Institute for Agricultural and Trade Policy\u003c/a>, have been fighting against concentration in the poultry and meat-packing industries for many years. In the early days of the Obama administration, the Department of Agriculture and the Justice Department held public \u003ca href=\"http://www.justice.gov/atr/public/workshops/ag2010/\">hearings\u003c/a> on alleged abuses by companies that dominate the meat business. Just a few weeks ago, the Pew Charitable Trusts released its own \u003ca href=\"http://www.pewenvironment.org/news-room/reports/the-business-of-broilers-hidden-costs-of-putting-a-chicken-on-every-grill-85899528152\">critique\u003c/a> of the broiler industry.\u003c/p>\n\u003cp>Leonard's book, however, is probably the most detailed account of the inner workings of Tyson, as well as the relationship between poultry companies and the not-so-independent farmers who actually raise the birds. That relationship is often called \"contract farming.\" It was invented by the poultry industry, but is now gaining ground in the pork and beef industries, too.\u003c/p>\n\u003cp>In this system, the farmer owns the chicken houses, but the poultry companies are very much in control. They deliver the chicks on their own schedule — in fact, they aren't required to deliver any flocks at all. They supply the feed, and the feed additives.\u003c/p>\n\u003cfigure id=\"attachment_78393\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\" alt=\"Source: U.S. Department of Agriculture Foreign Agricultural Service Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: U.S. Department of Agriculture Foreign Agricultural Service\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Leonard depicts that relationship as something like a con game run by the companies for their own benefit. \"Almost invariably, from everything I've seen, the farmer loses,\" he told \u003cem>Morning Edition\u003c/em>. \"The farmer takes the brunt of the volatility; the farmer swallows the worst of the losses when there is a problem with their chickens.\"\u003c/p>\n\u003cp>Leonard tells the stories of farmers who've fallen into bankruptcy, and implies that this outcome is almost inevitable. The National Chicken Council, an industry lobbying group, \u003ca href=\"http://www.nationalchickencouncil.org/new-book-misses-mark-nothing-educate-consumers-realities-modern-poultry-production/\">responded\u003c/a> with two pages of quotes from poultry producers who stoutly defend the contract growing systems. It also pointed out that when grain prices spiked a few years ago, chicken companies ate huge losses, while contract farmers, who didn't have to pay directly for the feed, were protected.\u003c/p>\n\u003cp>Tyson, in a separate statement, said \"we depend on [contract farmers] and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations.\"\u003c/p>\n\u003cfigure id=\"attachment_78394\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\" alt=\"Source: SEC filings Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: SEC filings\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Meat Racket\u003c/em>'s description of the problems with contract farming is more convincing than its ideas for how to build a better, more equitable alternative. Leonard, for instance, endorses the modest reforms put in place in Iowa, which guarantee farmers certain rights, such as the right to share contract information. But those reforms don't touch the basic shape of the system.\u003c/p>\n\u003cp>His more ambitious hope is for a revival of free markets in meat production instead of vertically integrated supply chains run by big companies. Yet it's unclear whether this would really improve things. Competition among farmers is a brutal reality of commodity production; as farmers push to become more efficient, it drives down prices and pushes the weakest out of the business. In poultry, the companies run that competition; in many other commodities, free markets do the job.\u003c/p>\n\u003cp>Few American consumers seem to care very much about that. After all, if competition keeps prices low, why should they complain?\u003c/p>\n\u003cp>Leonard thinks the situation has changed, and that poultry superpowers now are using their power to raise chicken prices, squeezing consumers as well as farmers. Yet the industry's ability to protect its profits still seems limited. Five years ago, one of the biggest poultry companies in the country, Pilgrim's Pride, actually went bankrupt when feed prices soared.\u003c/p>\n\u003cp>Pilgrim's Pride was snapped up by JBS, a Brazil-based multinational. It's now the biggest producer of meat in the world, ahead of Tyson. Increasing concentration in the meat industry, once fueled by Don Tyson's ambition, continues even without him.\u003c/p>\n\u003ch3>Tyson Responds\u003c/h3>\n\u003cp>\u003cem>Read Tyson Foods' emailed statement to NPR responding to Christopher Leonard's observations.\u003c/em>\u003c/p>\n\u003cp>\"Contrary to critics like Mr. Leonard, we provide opportunities for farmers to prosper and consumers to buy safe, affordable food.\u003c/p>\n\u003cp>\"Tyson Foods is \u003ca href=\"http://www.tysonfoods.com/Our-Story/Farmers.aspx\" target=\"_blank\">one of the leading supporters of American farmers\u003c/a>, paying more than $15 billion last year alone to the thousands of independent farmers who supply us. We depend on them and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations. They own and operate their own farms and either sell their livestock to us or raise our chickens for us.\u003c/p>\n\u003cp>\"Our business is structured to meet the needs of our customers and ultimately consumers. We sell our products to retail and food service companies; however, we don't set consumer prices. What we ask for our products is determined by supply and demand. No one company is big enough to control the market, especially in today's global food environment. U.S. consumers still spend a smaller percentage of their total income on food than consumers in most other countries.\u003c/p>\n\u003cp>\"Meat production is already one of the most heavily-regulated industries in the country with laws covering such important areas as food and worker safety, livestock price reporting and product labeling as well as rules governing our business relationship with the farmers. But for us, it's not just about regulations, it's about people trying to do the right thing in every aspect of what we do, including how we work with farmers.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A new book argues that Tyson's system treats farmers like \"modern-day sharecroppers.\" Author Christopher Leonard looks at Tyson's inner workings and the not-so-independent farmers who raise the birds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78388\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\" alt=\"Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78388\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\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/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Christopher Leonard's new exposé on the chicken industry, \u003cem>\u003ca href=\"http://www.amazon.com/The-Meat-Racket-Takeover-Americas/dp/1451645813/ref=sr_1_1?ie=UTF8&qid=1392403784&sr=8-1&keywords=meat+racket\">The Meat Racket\u003c/a>\u003c/em>, doesn't devote much ink to the physical object on our plate, the chicken meat itself.\u003c/p>\n\u003cp>Instead, Leonard focuses on the economic machinery that delivers the meat to us, or, as he puts it, \"the hidden power structure that has quietly reshaped U.S. rural economies while gaining unprecedented control over the nation's meat supply.\" His book aims a spotlight at Tyson Foods, which helped create the modern chicken industry. And it recounts the stories of people, mostly farmers, whom Leonard contends Tyson has chewed up and cast aside since its incorporation in 1947.\u003c/p>\n\u003cp>Leonard, now a fellow at the \u003ca href=\"http://newamerica.net/\">New America Foundation\u003c/a>, once worked for the \u003cem>Arkansas Democrat-Gazette\u003c/em>, covering business news in Tyson's home territory. And there's a note of admiration in Leonard's description of Don Tyson, the man who drove the company's rise to global superpower of meat after taking over the company when his father, John, died in 1967.\u003c/p>\n\u003cfigure id=\"attachment_78392\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85-252x290.jpg\" alt=\"Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\" width=\"252\" height=\"290\" class=\"size-medium wp-image-78392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think he was a genius,\" Leonard tells NPR's Renée Montagne on \u003cem>Morning Edition\u003c/em>. \"Don Tyson had the ability to see the world as it did not yet exist. He saw that chicken would soon replace beef or pork as the most popular meat in the United States.\" (For more, listen to the entire interview.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leonard has no admiration at all, though, for the system of chicken production that Tyson built, which \"keeps farmers in a state of indebted servitude, living like modern-day sharecroppers on the ragged edge of bankruptcy.\"\u003c/p>\n\u003cp>Leonard's criticisms are not new. Activist groups devoted to farmers' rights, such as \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International\u003c/a> and the \u003ca href=\"http://www.iatp.org/\">Institute for Agricultural and Trade Policy\u003c/a>, have been fighting against concentration in the poultry and meat-packing industries for many years. In the early days of the Obama administration, the Department of Agriculture and the Justice Department held public \u003ca href=\"http://www.justice.gov/atr/public/workshops/ag2010/\">hearings\u003c/a> on alleged abuses by companies that dominate the meat business. Just a few weeks ago, the Pew Charitable Trusts released its own \u003ca href=\"http://www.pewenvironment.org/news-room/reports/the-business-of-broilers-hidden-costs-of-putting-a-chicken-on-every-grill-85899528152\">critique\u003c/a> of the broiler industry.\u003c/p>\n\u003cp>Leonard's book, however, is probably the most detailed account of the inner workings of Tyson, as well as the relationship between poultry companies and the not-so-independent farmers who actually raise the birds. That relationship is often called \"contract farming.\" It was invented by the poultry industry, but is now gaining ground in the pork and beef industries, too.\u003c/p>\n\u003cp>In this system, the farmer owns the chicken houses, but the poultry companies are very much in control. They deliver the chicks on their own schedule — in fact, they aren't required to deliver any flocks at all. They supply the feed, and the feed additives.\u003c/p>\n\u003cfigure id=\"attachment_78393\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\" alt=\"Source: U.S. Department of Agriculture Foreign Agricultural Service Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: U.S. Department of Agriculture Foreign Agricultural Service\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Leonard depicts that relationship as something like a con game run by the companies for their own benefit. \"Almost invariably, from everything I've seen, the farmer loses,\" he told \u003cem>Morning Edition\u003c/em>. \"The farmer takes the brunt of the volatility; the farmer swallows the worst of the losses when there is a problem with their chickens.\"\u003c/p>\n\u003cp>Leonard tells the stories of farmers who've fallen into bankruptcy, and implies that this outcome is almost inevitable. The National Chicken Council, an industry lobbying group, \u003ca href=\"http://www.nationalchickencouncil.org/new-book-misses-mark-nothing-educate-consumers-realities-modern-poultry-production/\">responded\u003c/a> with two pages of quotes from poultry producers who stoutly defend the contract growing systems. It also pointed out that when grain prices spiked a few years ago, chicken companies ate huge losses, while contract farmers, who didn't have to pay directly for the feed, were protected.\u003c/p>\n\u003cp>Tyson, in a separate statement, said \"we depend on [contract farmers] and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations.\"\u003c/p>\n\u003cfigure id=\"attachment_78394\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\" alt=\"Source: SEC filings Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: SEC filings\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Meat Racket\u003c/em>'s description of the problems with contract farming is more convincing than its ideas for how to build a better, more equitable alternative. Leonard, for instance, endorses the modest reforms put in place in Iowa, which guarantee farmers certain rights, such as the right to share contract information. But those reforms don't touch the basic shape of the system.\u003c/p>\n\u003cp>His more ambitious hope is for a revival of free markets in meat production instead of vertically integrated supply chains run by big companies. Yet it's unclear whether this would really improve things. Competition among farmers is a brutal reality of commodity production; as farmers push to become more efficient, it drives down prices and pushes the weakest out of the business. In poultry, the companies run that competition; in many other commodities, free markets do the job.\u003c/p>\n\u003cp>Few American consumers seem to care very much about that. After all, if competition keeps prices low, why should they complain?\u003c/p>\n\u003cp>Leonard thinks the situation has changed, and that poultry superpowers now are using their power to raise chicken prices, squeezing consumers as well as farmers. Yet the industry's ability to protect its profits still seems limited. Five years ago, one of the biggest poultry companies in the country, Pilgrim's Pride, actually went bankrupt when feed prices soared.\u003c/p>\n\u003cp>Pilgrim's Pride was snapped up by JBS, a Brazil-based multinational. It's now the biggest producer of meat in the world, ahead of Tyson. Increasing concentration in the meat industry, once fueled by Don Tyson's ambition, continues even without him.\u003c/p>\n\u003ch3>Tyson Responds\u003c/h3>\n\u003cp>\u003cem>Read Tyson Foods' emailed statement to NPR responding to Christopher Leonard's observations.\u003c/em>\u003c/p>\n\u003cp>\"Contrary to critics like Mr. Leonard, we provide opportunities for farmers to prosper and consumers to buy safe, affordable food.\u003c/p>\n\u003cp>\"Tyson Foods is \u003ca href=\"http://www.tysonfoods.com/Our-Story/Farmers.aspx\" target=\"_blank\">one of the leading supporters of American farmers\u003c/a>, paying more than $15 billion last year alone to the thousands of independent farmers who supply us. We depend on them and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations. They own and operate their own farms and either sell their livestock to us or raise our chickens for us.\u003c/p>\n\u003cp>\"Our business is structured to meet the needs of our customers and ultimately consumers. We sell our products to retail and food service companies; however, we don't set consumer prices. What we ask for our products is determined by supply and demand. No one company is big enough to control the market, especially in today's global food environment. U.S. consumers still spend a smaller percentage of their total income on food than consumers in most other countries.\u003c/p>\n\u003cp>\"Meat production is already one of the most heavily-regulated industries in the country with laws covering such important areas as food and worker safety, livestock price reporting and product labeling as well as rules governing our business relationship with the farmers. But for us, it's not just about regulations, it's about people trying to do the right thing in every aspect of what we do, including how we work with farmers.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "After 23 Years, Your Waiter Is Ready For A Raise",
"title": "After 23 Years, Your Waiter Is Ready For A Raise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.",
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"description": "The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
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"content": "\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it does support labeling. But it wants a federal standard to be voluntary, and it wants to keep states from passing any more mandatory labeling measures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\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": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"title": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3\"] \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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