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"title": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
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"content": "\u003cfigure id=\"attachment_73477\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\" alt=\"In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\" width=\"624\" height=\"416\" class=\"size-full wp-image-73477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">All Things Considered\u003c/a> [audio:http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861|titles=Why Are Pig Farmers Still Using Growth-Promoting Drugs? ]\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "There's a curious twist in the contentious debate over feeding antibiotics to animals in order to make them grow faster. Evidence suggests using antibiotics for growth promotion, at least among pigs, doesn't even make economic sense. But some pork producers don't believe it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73477\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\" alt=\"In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\" width=\"624\" height=\"416\" class=\"size-full wp-image-73477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"title": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\" alt=\"Memorial altar. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial altar. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most revered local celebrations, \u003ca href=\"http://www.dayofthedeadsf.org/\">San Francisco's Día de los Muertos\u003c/a> (\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Day of the Dead\u003c/a>), took place on Saturday, November 2 in the Mission District. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us and provides the time to acknowledge and reflect on the importance of those who have died.\u003c/p>\n\u003cp>A candlelight procession began at 22nd and Bryant, snaked its way through the streets of the Mission, and returned to the starting point. Local voices were heard loud and clear throughout the event -- some expressed frustration at the \u003ca href=\"http://www.nbcbayarea.com/news/local/Ellis-Act-Evictions-Rising-in-San-Francisco-229183291.html\">current Ellis Act evictions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\" alt=\"Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Concurrently, festivities took place at Garfield Park with The Festival of Altars, where artists created beautiful and heartfelt memorials. This year's celebration included performance art, altars in honor of those who have died due to hunger or migrant farming, and awe-inspiring works of art. Please enjoy these images which show the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003ch3>ALTARS\u003c/h3>\n\u003cfigure id=\"attachment_73312\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73313\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73307,73309,73311,73314,73315,73316,73317,73318,73319,73320,73310,73321\"]\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73365\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73362,73363,73355,73358,73353,73357,73361,73359,73364,73360,73356,73352\"]\u003c/p>\n\u003ch3>MISSION STREET SCENES SUGAR SKULLS AND PAN DE MUERTO\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\" alt=\"Sugar skull makers. Photo: Naomi Fiss\" width=\"906\" height=\"700\" class=\"aligncenter size-full wp-image-73385\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73371,73372,73373,73374,73375,73376,73380,73379,73382,73383,73384,73386\"]\u003c/p>\n\u003ch3>CANDLELIGHT VIGIL\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\" alt=\"Candlelight memorial for Eddie, Lou Reed and others. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73393\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73395,73394,73391\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879-680x1024.jpg\" alt=\"Woman lights candle during candlelight vigil. Photo: Naomi Fiss\" width=\"680\" height=\"1024\" class=\"aligncenter size-large wp-image-73392\">\u003c/a>\u003c/p>\n\u003ch3>THE PROCESSION\u003c/h3>\n\u003cp>[gallery link=\"file\" ids=\"73400,73401,73402,73403,73404,73405,73406,73408,73410\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\" alt=\"Skeleton dancer. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"aligncenter size-full wp-image-73409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss' photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.",
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"disqusTitle": "Kraft Dims That Mac And Cheese Artificially Orange Glow",
"title": "Kraft Dims That Mac And Cheese Artificially Orange Glow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange \"original\" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean",
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"content": "\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform",
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"content": "\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry's environmental and health practices because of \"overwhelming\" political influence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Fight Over Vineyards Pits Redwoods Against Red Wine",
"title": "A Fight Over Vineyards Pits Redwoods Against Red Wine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72438\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\" alt=\"Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/237136077/a-fight-over-vineyards-pits-redwoods-against-red-wine\">The Salt at NPR Food\u003c/a> (10/18/13)\u003c/p>\n\u003cp>In the California wine mecca of Sonoma County, climate change is pitting redwood lovers against red wine lovers.\u003c/p>\n\u003cp>This Friday morning, a coalition of environmental groups are in a Santa Rosa, Calif., courtroom fighting to stop a Spanish-owned winery from leveling 154 acres of coast redwoods and Douglas firs to make way for grapevines.\u003c/p>\n\u003cp>Redwoods \u003ca href=\"http://www.uvm.edu/~jbrown7/envjournalism/redwoods.html\">only grow\u003c/a> in the relatively cool coastal region of Northern California and southern Oregon. Parts of this range, such as northwestern Sonoma County, have become increasingly coveted by winemakers.\u003c/p>\n\u003cp>Chris Poehlmann, president of a small organization called \u003ca href=\"http://gualalariver.org/\" target=\"_blank\">Friends of the Gualala River\u003c/a>, says the wine industry is creeping toward the coast as California's interior valleys heat up and as consumers show preferences for cooler-weather grapes like pinot noir.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Inexorably, the wine industry is looking for new places to plant vineyards,\" says Poehlmann, whose group is among the plaintiffs.\u003c/p>\n\u003cp>California's Department of Forestry and Fire Protection, or CalFire, approved the redwood-clearing project in May 2012.\u003c/p>\n\u003cp>\"So we sued them,\" says Dave Jordan, the legal liaison for the Sierra Club's Redwood Chapter, another of the plaintiffs. The Center for Biological Diversity is the third plaintiff.\u003c/p>\n\u003cp>The groups filed suit in June 2012 on the grounds that state officials violated California's environmental protection laws by approving the plan.\u003c/p>\n\u003cp>Redwoods are considered among the most spectacular of all trees. The biggest trees on Earth by height, redwoods can stand more than 350 feet tall. Some are more than 2,000 years old.\u003c/p>\n\u003cp>However, the redwoods at the center of this conflict are not old-growth trees. The area was clear-cut more than 50 years ago, and most of the redwoods on the site are less than 100 feet tall. Which is why Sam Singer argues: \"There are no forests [on this site].\"\u003c/p>\n\u003cp>Singer is a spokesman for Artesa Vineyards and Winery, which is owned by the Spanish Codorniu Group and which first proposed the development project in 2001. Singer says that the two old-growth redwood trees on the property will be spared.\u003c/p>\n\u003cp>But the thousands of trees slated for removal are between 50 and 80 feet tall, according to Poehlmann. He says the trees provide wildlife habitat and stabilize the soil against erosion, which has been a major problem for streams in the area that once harbored runs of salmon and steelhead trout.\u003c/p>\n\u003cfigure id=\"attachment_72439\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\" alt=\"Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The project planners have even estimated this timber to represent 1.25 million board feet of \"merchantable\" lumber.\u003c/p>\n\u003cp>Dennis Hall, a higher official with CalFire, says his department's approval of Artesa's project in 2012 came only after a lengthy review process found that it would not significantly damage the environment.\u003c/p>\n\u003cp>\"We did an [environmental impact report] for the project,\" Hall says. \"It was an extreme and exhaustive analysis of potential impacts to the environment.\" The report deemed most of these potential impacts to be \"less-than-significant.\"\u003c/p>\n\u003cp>Still, Poehlmann feels CalFire has been too lenient on proposals by developers to level trees. \"They are acting as if they are actually the 'department of deforestation,\" he says.\u003c/p>\n\u003cp>The tensions go beyond this case: Friends of the Gualala River and the Sierra Club's Redwood Chapter have gone to court several times in the past decade to successfully stop timberland conversion projects proposed by winery groups and which had been approved by the state. Among these fights was the battle to save the so-called Preservation Ranch, a 19,000-acre parcel that developers planned to partially deforest and replant with vines. Earlier this year, the developer sold the property to \u003ca href=\"http://www.conservationfund.org/\">The Conservation Fund\u003c/a>.\u003c/p>\n\u003cp>But from 1979 to 2006, 25 conversions of \u003ca href=\"http://www.bohemian.com/northbay/fall-of-the-redwood-empire/Content?oid=2200342\" target=\"_blank\">forest to agriculture\u003c/a> occurred in Sonoma County at an average rate of 21 acres per year, according to county officials.\u003c/p>\n\u003cp>At least a few tree clearing projects have occurred without permission. High-profile winemaker Paul Hobbs didn't bother getting a permit before he \u003ca href=\"http://sebastopol.towns.pressdemocrat.com/2011/05/news/outcry-over-clear-cutting-along-gravenstein-highway/%20\">leveled eight acres of redwoods\u003c/a> in 2011 with plans to plant wine grapes. He remains a superstar winemaker and was tagged earlier this year by Forbes as \"\u003ca href=\"http://www.forbes.com/sites/katiebell/2013/06/17/the-steve-jobs-of-wine-winemaker-paul-hobbs/\">The Steve Jobs of Wine.\u003c/a>\"\u003c/p>\n\u003cp>And it's not just redwoods that are at stake as vineyards expand their terrain. California's oaks aren't subject to the same environmental protections as more commercially valuable species like redwoods and Douglas fir, according to CalFire's Hall. And Northern California's oak forest, near the coast as well as inland, is being lost at fast rates to vineyard expansions, says \u003ca href=\"http://ucanr.edu/?facultyid=1521\">Adina Merenlender\u003c/a>, an environmental biologist with U.C. Berkeley.\u003c/p>\n\u003cp>Merenlender says oak trees tend to be overlooked by the general public, which is more easily impressed by redwoods. Yet oak forests, she says, provide habitat for vastly more species than do redwood forests.\u003c/p>\n\u003cp>Sara Cummings with the Sonoma Vintners, a wine industry trade group, says new vineyards are usually planted within what she calls the region's \"agricultural footprint\"—land that is already designated by county planners as \"agricultural.\" Moreover, she says, more than half the county's winegrowers are members of the California Sustainable Winegrowing Program.\u003c/p>\n\u003cp>But Merenlender is concerned about future expansion into land not previously farmed.\u003c/p>\n\u003cp>\"We're already seeing a lot of acquisition of coastal lands,\" she says. \"Investments are moving north and west, toward the coast.\"\u003c/p>\n\u003cp>The issue, it seems, is a global one. A \u003ca href=\"http://www.pnas.org/content/early/2013/04/03/1210127110.abstract\" target=\"_blank\">2013 study\u003c/a> predicted that global warming will cause a dramatic shift in the world's wine regions. The report warns that wilderness areas in British Columbia and remote regions of China—one of the world's fastest-growing winemaking regions—may become increasingly coveted by the industry.\u003c/p>\n\u003cp>\"But at least we'll have plenty of wine to drink, \"Poehlmann quips, \"while we bemoan the fact that our forests are all used up.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Environmental groups in Northern California are suing to stop a winery from leveling 154 acres of coast redwoods and Douglas firs to make way for grapevines. As climate change heats up California's interior valley, the wine industry is creeping toward the coast, where majestic redwoods grow.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72438\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\" alt=\"Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/237136077/a-fight-over-vineyards-pits-redwoods-against-red-wine\">The Salt at NPR Food\u003c/a> (10/18/13)\u003c/p>\n\u003cp>In the California wine mecca of Sonoma County, climate change is pitting redwood lovers against red wine lovers.\u003c/p>\n\u003cp>This Friday morning, a coalition of environmental groups are in a Santa Rosa, Calif., courtroom fighting to stop a Spanish-owned winery from leveling 154 acres of coast redwoods and Douglas firs to make way for grapevines.\u003c/p>\n\u003cp>Redwoods \u003ca href=\"http://www.uvm.edu/~jbrown7/envjournalism/redwoods.html\">only grow\u003c/a> in the relatively cool coastal region of Northern California and southern Oregon. Parts of this range, such as northwestern Sonoma County, have become increasingly coveted by winemakers.\u003c/p>\n\u003cp>Chris Poehlmann, president of a small organization called \u003ca href=\"http://gualalariver.org/\" target=\"_blank\">Friends of the Gualala River\u003c/a>, says the wine industry is creeping toward the coast as California's interior valleys heat up and as consumers show preferences for cooler-weather grapes like pinot noir.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Inexorably, the wine industry is looking for new places to plant vineyards,\" says Poehlmann, whose group is among the plaintiffs.\u003c/p>\n\u003cp>California's Department of Forestry and Fire Protection, or CalFire, approved the redwood-clearing project in May 2012.\u003c/p>\n\u003cp>\"So we sued them,\" says Dave Jordan, the legal liaison for the Sierra Club's Redwood Chapter, another of the plaintiffs. The Center for Biological Diversity is the third plaintiff.\u003c/p>\n\u003cp>The groups filed suit in June 2012 on the grounds that state officials violated California's environmental protection laws by approving the plan.\u003c/p>\n\u003cp>Redwoods are considered among the most spectacular of all trees. The biggest trees on Earth by height, redwoods can stand more than 350 feet tall. Some are more than 2,000 years old.\u003c/p>\n\u003cp>However, the redwoods at the center of this conflict are not old-growth trees. The area was clear-cut more than 50 years ago, and most of the redwoods on the site are less than 100 feet tall. Which is why Sam Singer argues: \"There are no forests [on this site].\"\u003c/p>\n\u003cp>Singer is a spokesman for Artesa Vineyards and Winery, which is owned by the Spanish Codorniu Group and which first proposed the development project in 2001. Singer says that the two old-growth redwood trees on the property will be spared.\u003c/p>\n\u003cp>But the thousands of trees slated for removal are between 50 and 80 feet tall, according to Poehlmann. He says the trees provide wildlife habitat and stabilize the soil against erosion, which has been a major problem for streams in the area that once harbored runs of salmon and steelhead trout.\u003c/p>\n\u003cfigure id=\"attachment_72439\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\" alt=\"Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The project planners have even estimated this timber to represent 1.25 million board feet of \"merchantable\" lumber.\u003c/p>\n\u003cp>Dennis Hall, a higher official with CalFire, says his department's approval of Artesa's project in 2012 came only after a lengthy review process found that it would not significantly damage the environment.\u003c/p>\n\u003cp>\"We did an [environmental impact report] for the project,\" Hall says. \"It was an extreme and exhaustive analysis of potential impacts to the environment.\" The report deemed most of these potential impacts to be \"less-than-significant.\"\u003c/p>\n\u003cp>Still, Poehlmann feels CalFire has been too lenient on proposals by developers to level trees. \"They are acting as if they are actually the 'department of deforestation,\" he says.\u003c/p>\n\u003cp>The tensions go beyond this case: Friends of the Gualala River and the Sierra Club's Redwood Chapter have gone to court several times in the past decade to successfully stop timberland conversion projects proposed by winery groups and which had been approved by the state. Among these fights was the battle to save the so-called Preservation Ranch, a 19,000-acre parcel that developers planned to partially deforest and replant with vines. Earlier this year, the developer sold the property to \u003ca href=\"http://www.conservationfund.org/\">The Conservation Fund\u003c/a>.\u003c/p>\n\u003cp>But from 1979 to 2006, 25 conversions of \u003ca href=\"http://www.bohemian.com/northbay/fall-of-the-redwood-empire/Content?oid=2200342\" target=\"_blank\">forest to agriculture\u003c/a> occurred in Sonoma County at an average rate of 21 acres per year, according to county officials.\u003c/p>\n\u003cp>At least a few tree clearing projects have occurred without permission. High-profile winemaker Paul Hobbs didn't bother getting a permit before he \u003ca href=\"http://sebastopol.towns.pressdemocrat.com/2011/05/news/outcry-over-clear-cutting-along-gravenstein-highway/%20\">leveled eight acres of redwoods\u003c/a> in 2011 with plans to plant wine grapes. He remains a superstar winemaker and was tagged earlier this year by Forbes as \"\u003ca href=\"http://www.forbes.com/sites/katiebell/2013/06/17/the-steve-jobs-of-wine-winemaker-paul-hobbs/\">The Steve Jobs of Wine.\u003c/a>\"\u003c/p>\n\u003cp>And it's not just redwoods that are at stake as vineyards expand their terrain. California's oaks aren't subject to the same environmental protections as more commercially valuable species like redwoods and Douglas fir, according to CalFire's Hall. And Northern California's oak forest, near the coast as well as inland, is being lost at fast rates to vineyard expansions, says \u003ca href=\"http://ucanr.edu/?facultyid=1521\">Adina Merenlender\u003c/a>, an environmental biologist with U.C. Berkeley.\u003c/p>\n\u003cp>Merenlender says oak trees tend to be overlooked by the general public, which is more easily impressed by redwoods. Yet oak forests, she says, provide habitat for vastly more species than do redwood forests.\u003c/p>\n\u003cp>Sara Cummings with the Sonoma Vintners, a wine industry trade group, says new vineyards are usually planted within what she calls the region's \"agricultural footprint\"—land that is already designated by county planners as \"agricultural.\" Moreover, she says, more than half the county's winegrowers are members of the California Sustainable Winegrowing Program.\u003c/p>\n\u003cp>But Merenlender is concerned about future expansion into land not previously farmed.\u003c/p>\n\u003cp>\"We're already seeing a lot of acquisition of coastal lands,\" she says. \"Investments are moving north and west, toward the coast.\"\u003c/p>\n\u003cp>The issue, it seems, is a global one. A \u003ca href=\"http://www.pnas.org/content/early/2013/04/03/1210127110.abstract\" target=\"_blank\">2013 study\u003c/a> predicted that global warming will cause a dramatic shift in the world's wine regions. The report warns that wilderness areas in British Columbia and remote regions of China—one of the world's fastest-growing winemaking regions—may become increasingly coveted by the industry.\u003c/p>\n\u003cp>\"But at least we'll have plenty of wine to drink, \"Poehlmann quips, \"while we bemoan the fact that our forests are all used up.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's A Reason To Love Disco Again: Stopping Food Waste",
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"content": "\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>[vimeo 39596405]\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why U.S. Taxpayers Pay $7 Billion A Year To Help Fast-Food Workers",
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"content": "\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fifty-two percent of low-wage fast-food workers rely on public assistance programs like food stamps and Medicaid just to make ends meet, a fresh analysis finds. Many are adults supporting families. But some conservative economists say raising the minimum wage to $15 – as protesters are demanding – wouldn't help matters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=WDIz7mEJOeA]\u003c/p>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235334278/banksys-latest-work-takes-on-the-meat-industry-with-puppets\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Banksy, the mysterious British graffiti artist known for his satirical work, has been \u003ca href=\"http://www.banksy.co.uk/\">making mischief\u003c/a> around New York City this month.\u003c/p>\n\u003cp>His latest artwork makes a statement about the meat industry, or lost innocence — or something like that. In any case, it'll certainly make you stop and look.\u003c/p>\n\u003cfigure id=\"attachment_72308\" class=\"wp-caption alignleft\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/banksy-animalrights.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/banksy-animalrights.jpg\" alt=\"Banksy's "Sirens of the Lambs" started its tour of New York City in — naturally — the Meatpacking District. Image: BanksyNY/Youtube\" width=\"350\" class=\"size-full wp-image-72308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banksy's \"Sirens of the Lambs\" started its tour of New York City in — naturally — the Meatpacking District. Image: BanksyNY/Youtube\u003c/figcaption>\u003c/figure>\n\u003cp>It's called \u003ca href=\"http://www.banksy.co.uk/2013/10/11/meatpacking-district\">\"Sirens of the Lambs\u003c/a>\" and it features a bunch of cuddly puppet animals peeking out of a truck, squealing (or at least squeaking) with fear. The truck, labeled \"Farm Fresh Meats,\" started its rounds in (what else?) the Meatpacking District, and it's set to tour the city for the next week and a half.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The piece is somehow hilarious and horrifying at the same time, like an episode of \u003cem>The Muppets\u003c/em> gone terribly wrong.\u003c/p>\n\u003cp>One look into those animals' unblinking glass eyes will obliterate any fond childhood memories of playing with Teddy. And judging from the \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=WDIz7mEJOeA\">video\u003c/a> posted on the artist's website, the installation has already been terrorizing children around the city (one kid is shown screaming as he runs away, and the closing shot is of an inconsolable baby).\u003c/p>\n\u003cp>But the \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=-BluFK9S1I8\">audio guide\u003c/a> that accompanies the piece (accessed via an 800 number printed on the truck) seems to have a good sense of humor. The narrator starts off by saying, \"This is a piece of sculpture art, and I know what you're thinking: Isn't it a bit — subtle.\"\u003c/p>\n\u003cp>The audio guide also explains that the animals are controlled by four mime artists, who sit inside the truck. Banksy apparently used to work at a butcher shop, which might have inspired the sculpture art.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The piece is somehow hilarious and horrifying at the same time, like an episode of \u003cem>The Muppets\u003c/em> gone terribly wrong.\u003c/p>\n\u003cp>One look into those animals' unblinking glass eyes will obliterate any fond childhood memories of playing with Teddy. And judging from the \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=WDIz7mEJOeA\">video\u003c/a> posted on the artist's website, the installation has already been terrorizing children around the city (one kid is shown screaming as he runs away, and the closing shot is of an inconsolable baby).\u003c/p>\n\u003cp>But the \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=-BluFK9S1I8\">audio guide\u003c/a> that accompanies the piece (accessed via an 800 number printed on the truck) seems to have a good sense of humor. The narrator starts off by saying, \"This is a piece of sculpture art, and I know what you're thinking: Isn't it a bit — subtle.\"\u003c/p>\n\u003cp>The audio guide also explains that the animals are controlled by four mime artists, who sit inside the truck. Banksy apparently used to work at a butcher shop, which might have inspired the sculpture art.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_72298\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/whitehousegarden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/whitehousegarden.jpg\" alt=\" Basil, tomatoes, peppers and lettuces grow in garden beds on the South Lawn of the White House. According to the site Obama Foodorama, the government shutdown has had a dramatic effect on the garden. Photo: Eddie Gehman Kohan/ObamaFoodorama\" width=\"1120\" height=\"839\" class=\"size-full wp-image-72298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil, tomatoes, peppers and lettuces grow in garden beds on the South Lawn of the White House. According to the site Obama Foodorama, the government shutdown has had a dramatic effect on the garden.\u003cbr>Photo: Eddie Gehman Kohan/\u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/during-government-shutdown-michelle.html\">ObamaFoodorama\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234747012/among-the-shutdown-victims-the-white-house-kitchen-garden\">The Salt at NPR Food\u003c/a> (10/15/13)\u003c/p>\n\u003cp>The government shutdown has forced a lot of hard-working people into idleness. That includes most of the staff that tends the famed White House \u003ca href=\"http://www.whitehouse.gov/about/tours_and_events/garden\">kitchen garden\u003c/a>, according to Obama Foodorama.\u003c/p>\n\u003cp>On Friday, the site \u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/during-government-shutdown-michelle.html\">reported\u003c/a> that only a \u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/at-white-house-skeletal-staff-during.html\">skeleton crew\u003c/a> of National Park Service gardeners remained on duty — permitted to water and remove trash, but not to weed and harvest the more than 30 kinds of vegetables growing there.\u003c/p>\n\u003cp>This loss of okra, tomatoes and sweet potatoes is more symbolic than anything else — the president and his family are not going to starve for lack of their fall harvest, of course.\u003c/p>\n\u003cp>But it's another, less obvious effect of the government shutdown on food production. And given all of the hard work that the first lady and her team have put into maintaining the garden, it's a tragedy to see tomatoes rotting on her vines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More serious, of course, is the severe pressure the shutdown is putting on critical government food assistance programs like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">WIC\u003c/a>, which feeds pregnant women and mothers of young children, and food stamps and the people who rely on them for basic nutrition.\u003c/p>\n\u003cp>And as we enter Week 3 of the shutdown, other food producers are speaking up about how their livelihoods are being threatened by the absence of critical U.S. Department of Agriculture programs and services.\u003c/p>\n\u003cp>As \u003cem>Morning Edition's\u003c/em> David Green \u003ca href=\"http://www.npr.org/2013/10/15/234587014/government-shutdown-delays-start-of-crab-season\">reported\u003c/a> Tuesday, Alaskan crabbers and their boats are stuck at the port because they can't get the permits they need to fish. Federal workers who issue those permits are off the job because of the government shutdown.\u003c/p>\n\u003cp>And according to the American Farmland Trust, farmers are struggling to plan for the future without access to crucial information, such as crop reports from the National Agriculture Statistics Service and other federal resources. \"Farmers have to make important business decisions based on educated guesses rather than hard data,\" the group \u003ca href=\"http://www.farmbillfacts.org/farm-policy-roundup-10-11-2013\">notes\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The federal government also subsidizes growers of some crops, like corn, when yields are low. And that means another group in limbo are the farmers who aren't sure when they'll be getting their subsidy checks this year. Montana Farmers Union President Alan Merrill \u003ca href=\"http://www.publicnewsservice.org/2013-10-03/rural-farming/government-shutdown-affects-montana-farms-and-ranches/a34830-1?utm_source=twitterfeed&utm_medium=twitter\">told\u003c/a> a local news service that farm loans, disaster assistance and conservation program payments all have been put on hold.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \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_72298\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/whitehousegarden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/whitehousegarden.jpg\" alt=\" Basil, tomatoes, peppers and lettuces grow in garden beds on the South Lawn of the White House. According to the site Obama Foodorama, the government shutdown has had a dramatic effect on the garden. Photo: Eddie Gehman Kohan/ObamaFoodorama\" width=\"1120\" height=\"839\" class=\"size-full wp-image-72298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil, tomatoes, peppers and lettuces grow in garden beds on the South Lawn of the White House. According to the site Obama Foodorama, the government shutdown has had a dramatic effect on the garden.\u003cbr>Photo: Eddie Gehman Kohan/\u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/during-government-shutdown-michelle.html\">ObamaFoodorama\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234747012/among-the-shutdown-victims-the-white-house-kitchen-garden\">The Salt at NPR Food\u003c/a> (10/15/13)\u003c/p>\n\u003cp>The government shutdown has forced a lot of hard-working people into idleness. That includes most of the staff that tends the famed White House \u003ca href=\"http://www.whitehouse.gov/about/tours_and_events/garden\">kitchen garden\u003c/a>, according to Obama Foodorama.\u003c/p>\n\u003cp>On Friday, the site \u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/during-government-shutdown-michelle.html\">reported\u003c/a> that only a \u003ca href=\"http://obamafoodorama.blogspot.com/2013/10/at-white-house-skeletal-staff-during.html\">skeleton crew\u003c/a> of National Park Service gardeners remained on duty — permitted to water and remove trash, but not to weed and harvest the more than 30 kinds of vegetables growing there.\u003c/p>\n\u003cp>This loss of okra, tomatoes and sweet potatoes is more symbolic than anything else — the president and his family are not going to starve for lack of their fall harvest, of course.\u003c/p>\n\u003cp>But it's another, less obvious effect of the government shutdown on food production. And given all of the hard work that the first lady and her team have put into maintaining the garden, it's a tragedy to see tomatoes rotting on her vines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More serious, of course, is the severe pressure the shutdown is putting on critical government food assistance programs like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">WIC\u003c/a>, which feeds pregnant women and mothers of young children, and food stamps and the people who rely on them for basic nutrition.\u003c/p>\n\u003cp>And as we enter Week 3 of the shutdown, other food producers are speaking up about how their livelihoods are being threatened by the absence of critical U.S. Department of Agriculture programs and services.\u003c/p>\n\u003cp>As \u003cem>Morning Edition's\u003c/em> David Green \u003ca href=\"http://www.npr.org/2013/10/15/234587014/government-shutdown-delays-start-of-crab-season\">reported\u003c/a> Tuesday, Alaskan crabbers and their boats are stuck at the port because they can't get the permits they need to fish. Federal workers who issue those permits are off the job because of the government shutdown.\u003c/p>\n\u003cp>And according to the American Farmland Trust, farmers are struggling to plan for the future without access to crucial information, such as crop reports from the National Agriculture Statistics Service and other federal resources. \"Farmers have to make important business decisions based on educated guesses rather than hard data,\" the group \u003ca href=\"http://www.farmbillfacts.org/farm-policy-roundup-10-11-2013\">notes\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The federal government also subsidizes growers of some crops, like corn, when yields are low. And that means another group in limbo are the farmers who aren't sure when they'll be getting their subsidy checks this year. Montana Farmers Union President Alan Merrill \u003ca href=\"http://www.publicnewsservice.org/2013-10-03/rural-farming/government-shutdown-affects-montana-farms-and-ranches/a34830-1?utm_source=twitterfeed&utm_medium=twitter\">told\u003c/a> a local news service that farm loans, disaster assistance and conservation program payments all have been put on hold.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Twitter icon Feminist Hulk is pummeling away at the shutdown's funding threats to WIC, the federal program that provides essential food aid to pregnant women and mothers with young children. And she's using her nearly 74,000 followers to help – setting up an online resource to help families left in the lurch find baby food and formula.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McDonald's President Was Caught Off Guard By Low-Wage, Single Mom",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=TpePh4Cal58]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TpePh4Cal58'\n title='//www.youtube.com/embed/TpePh4Cal58'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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": "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": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"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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"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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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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