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"disqusTitle": "Salmonella Shutdown? USDA Threatens Closure Of Major Chicken Plants",
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"content": "\u003cfigure id=\"attachment_71979\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\" alt=\"Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231451717/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants\">The Salt at NPR Food\u003c/a> (10/10/13)\u003c/p>\n\u003cp>The company at the center of a large-scale salmonella outbreak, Foster Farms, faces a big deadline today.\u003c/p>\n\u003cp>The California-based poultry producer must deliver plans to the U.S. Department of Agriculture's Food Safety and Inspection Service to fix the problems that USDA inspectors have uncovered at three of its four production facilities — namely, evidence of \u003cem>Salmonella Heidelberg\u003c/em>.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/amid-big-salmonella-outbreak-usda-says-its-on-the-job/\">reported\u003c/a>, the outbreak has sickened 278 people in multiple states, and 42 percent of those who got sick have been hospitalized. And according to the Centers for Disease Control and Prevention, some of the strains of \u003cem>Salmonella Heidelberg \u003c/em>making people sick in this outbreak are resistant to several commonly used antibiotics.\u003c/p>\n\u003cp>Earlier this week, the USDA delivered a Notice of Intended Enforcement to Foster Farms. The letter explained that inspections would be suspended at Foster Farms' operations — in effect, shutting the plants down — if the company doesn't produce plans to correct problems at each of the three plants by the end of the day Thursday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of noon Eastern time, FSIS has received one of the company's proposed action plans.\u003c/p>\n\u003cp>And now, FSIS officials \"will start the evaluation process to ensure that [Foster Farms is] taking the necessary steps to prevent the persistent recurrence of Salmonella in their facilities,\" Aaron Lavallee of the USDA's FSIS told The Salt in an email.\u003c/p>\n\u003cp>Foster Farms released a \u003ca href=\"http://fosterfarms.com/\">statement\u003c/a> on its website saying that as soon as the company was alerted to concerns over salmonella, \"we brought in national food safety experts to assess our processes and have reinforced our processes with new technologies proven to be effective.\" The note came from Ron Foster, president of Foster Farms, who pledged to resolve the issues.\u003c/p>\n\u003cp>Food safety expert Caroline Smith DeWaal with the Center for Science in the Public Interest says the stakes are high here.\u003c/p>\n\u003cp>\"Antibiotic-resistant Salmonella is simply too hot to handle in [consumers'] kitchens,\" Smith DeWaal told me in an email. \"The USDA should direct Foster Farms to recall all potentially contaminated chicken from the market.\"\u003c/p>\n\u003cp>On Capitol Hill, representatives Louise Slaughter, D-N.Y., and Rosa DeLauro, D-Conn., are calling on Congress to take action on what they describe as a problem of overuse of antibiotics in agriculture.\u003c/p>\n\u003cp>A statement released by Slaughter says antibiotics are routinely given to healthy animals, often to promote growth: \"As a result, bacteria become resistant to these overused antibiotics.\" \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": "Foster Farms, the large California-based chicken processor at the center of a major salmonella outbreak, faces the threat of a USDA closure of three of its facilities by the end of the day Thursday. Some 278 people in multiple states have been sickened in the outbreak.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71979\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\" alt=\"Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231451717/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants\">The Salt at NPR Food\u003c/a> (10/10/13)\u003c/p>\n\u003cp>The company at the center of a large-scale salmonella outbreak, Foster Farms, faces a big deadline today.\u003c/p>\n\u003cp>The California-based poultry producer must deliver plans to the U.S. Department of Agriculture's Food Safety and Inspection Service to fix the problems that USDA inspectors have uncovered at three of its four production facilities — namely, evidence of \u003cem>Salmonella Heidelberg\u003c/em>.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/amid-big-salmonella-outbreak-usda-says-its-on-the-job/\">reported\u003c/a>, the outbreak has sickened 278 people in multiple states, and 42 percent of those who got sick have been hospitalized. And according to the Centers for Disease Control and Prevention, some of the strains of \u003cem>Salmonella Heidelberg \u003c/em>making people sick in this outbreak are resistant to several commonly used antibiotics.\u003c/p>\n\u003cp>Earlier this week, the USDA delivered a Notice of Intended Enforcement to Foster Farms. The letter explained that inspections would be suspended at Foster Farms' operations — in effect, shutting the plants down — if the company doesn't produce plans to correct problems at each of the three plants by the end of the day Thursday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of noon Eastern time, FSIS has received one of the company's proposed action plans.\u003c/p>\n\u003cp>And now, FSIS officials \"will start the evaluation process to ensure that [Foster Farms is] taking the necessary steps to prevent the persistent recurrence of Salmonella in their facilities,\" Aaron Lavallee of the USDA's FSIS told The Salt in an email.\u003c/p>\n\u003cp>Foster Farms released a \u003ca href=\"http://fosterfarms.com/\">statement\u003c/a> on its website saying that as soon as the company was alerted to concerns over salmonella, \"we brought in national food safety experts to assess our processes and have reinforced our processes with new technologies proven to be effective.\" The note came from Ron Foster, president of Foster Farms, who pledged to resolve the issues.\u003c/p>\n\u003cp>Food safety expert Caroline Smith DeWaal with the Center for Science in the Public Interest says the stakes are high here.\u003c/p>\n\u003cp>\"Antibiotic-resistant Salmonella is simply too hot to handle in [consumers'] kitchens,\" Smith DeWaal told me in an email. \"The USDA should direct Foster Farms to recall all potentially contaminated chicken from the market.\"\u003c/p>\n\u003cp>On Capitol Hill, representatives Louise Slaughter, D-N.Y., and Rosa DeLauro, D-Conn., are calling on Congress to take action on what they describe as a problem of overuse of antibiotics in agriculture.\u003c/p>\n\u003cp>A statement released by Slaughter says antibiotics are routinely given to healthy animals, often to promote growth: \"As a result, bacteria become resistant to these overused antibiotics.\" \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": "Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ",
"title": "Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\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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"excerpt": "Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process. Here's a look at a few seafood items to approach cautiously the next time you're at the fish counter.",
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"description": "Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process. Here's a look at a few seafood items to approach cautiously the next time you're at the fish counter.",
"title": "Fish For Dinner? Here Are A Few Tips For Sea Life Lovers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\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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"disqusTitle": "Amid Big Salmonella Outbreak, USDA Says It's On The Job",
"title": "Amid Big Salmonella Outbreak, USDA Says It's On The Job",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \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": "An estimated 278 people in multiple states have been sickened by an outbreak of antibiotic-resistant salmonella linked to raw chicken. Despite stories suggesting otherwise, USDA says its work on the outbreak hasn't been hampered by the federal government shutdown. CDC is calling back about 30 furloughed staffers to help with its response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \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 Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
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"content": "\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\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_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\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_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \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_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \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": "Government Shutdown Leaves Program Feeding Women and Infants in Lurch",
"title": "Government Shutdown Leaves Program Feeding Women and Infants in Lurch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71542\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\" alt=\"At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228159840/shutdown-leaves-program-feeding-women-and-infants-in-lurch\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>Among those affected by the chaos of the government shutdown are 9 million low-income women and children who may be worrying where next week's meal is going to come from.\u003c/p>\n\u003cp>They rely on the government for food assistance through the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC.\u003c/p>\n\u003cp>And according to Douglas Greenaway, president and CEO of the \u003ca href=\"http://www.nwica.org/\">National WIC Association\u003c/a>, some of the state programs that serve these women and children may run out of money by next week, while others may have enough funds to offer the food benefits through the end of the month. But across the country, he says, anxiety is rising as both program administrators and participants wonder how long they'll be in limbo.\u003c/p>\n\u003cp>\"When Congress fails to act to fund programs like WIC that serve people in need, it just places vulnerable women and children in very precarious positions,\" Greenaway tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the U.S. Department of Agriculture, which funds the program, explained Friday in a \u003ca href=\"http://www.usda.gov/documents/usda-fns-shutdown-plan.pdf\">memo\u003c/a>, the 10,000 WIC clinics around the country will have enough funds to operate for a week or so. And after that, the states most in need may be able to get something from the federal pot of $125 million in contingency funding.\u003c/p>\n\u003cp>The food benefits average about $45 a month, and are given in one- to three-month increments, depending on the severity of the women's situation. Benefits include vouchers to purchase whole grains, fruits and vegetables, fish, dairy and dairy substitutes, and infant formula. To qualify for the program, women and their young children have to have acute nutritional deficits.\u003c/p>\n\u003cp>\"Every little bit helps,\" says Abby Hyde, a WIC recipient in Tuscaloosa, Ala., and mother of a 1-1/2-year-old girl. \"Everything costs so much these days. Everything's going up: milk, cereal ... For low-income families, we really, really need [this program] for children.\"\u003c/p>\n\u003cp>WIC programs are run by states that receive grants from the federal government, and Greenaway says he's not yet sure which states will be especially pinched. But the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/10/01/wic-shutting-down_n_4023284.html\">was reporting\u003c/a> Tuesday afternoon that the Utah WIC program said it would not be taking any new clients, though people already in the program would continue to receive benefits during the shutdown.\u003c/p>\n\u003cp>\"Everything suggests that this is going to be a longer siege than we would hope for,\" says Greenaway. \"The most important thing is for participants to check with their local agency program to make sure benefits are available to them.\"\u003c/p>\n\u003cp>WIC, of course, is not the only federal food assistance that millions of Americans depend on. USDA is also responsible for funding the food stamp program, officially known as the Supplemental Nutrition Assistance Program, or SNAP, which provides \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=224152629\">48 million Americans \u003c/a>with vouchers they exchange for food. Its funding situation is not quite as tenuous as that of WIC — USDA says it has enough money to continue operating SNAP through the month of October.\u003c/p>\n\u003cp>The shutdown is also affecting other government programs integral to the food system, including many of the Food and Drug Administration's food safety programs.\u003c/p>\n\u003cp>\"FDA will also have to cease safety activities such as routine establishment inspections, some compliance and enforcement activities, monitoring of imports, notification programs (e.g., food contact substances, infant formula), and the majority of the laboratory research necessary to inform public health decision-making,\" the Department of Health and Human Services \u003ca href=\"http://www.hhs.gov/budget/fy2014/fy2014contingency_staffing_plan-rev2.pdf\">reported\u003c/a>.\u003c/p>\n\u003cp>For its part, the Centers for Disease Control and Prevention says it will continue \"minimal support\" for its PulseNet program, which tracks foodborne diseases across the states.\u003c/p>\n\u003cp>A few people may get a tasty perk out of the shutdown. As the \u003cem>Washington City Paper\u003c/em> \u003ca href=\"http://www.washingtoncitypaper.com/blogs/youngandhungry/2013/09/30/the-essential-guide-to-food-and-drink-government-shutdown-specials\">reports\u003c/a>, dozens of bars and restaurants around the city are offering drink and food specials this week. It's a nice gesture from the D.C. restaurant community, but is unlikely to benefit anyone on public food assistance.\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_71542\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\" alt=\"At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228159840/shutdown-leaves-program-feeding-women-and-infants-in-lurch\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>Among those affected by the chaos of the government shutdown are 9 million low-income women and children who may be worrying where next week's meal is going to come from.\u003c/p>\n\u003cp>They rely on the government for food assistance through the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC.\u003c/p>\n\u003cp>And according to Douglas Greenaway, president and CEO of the \u003ca href=\"http://www.nwica.org/\">National WIC Association\u003c/a>, some of the state programs that serve these women and children may run out of money by next week, while others may have enough funds to offer the food benefits through the end of the month. But across the country, he says, anxiety is rising as both program administrators and participants wonder how long they'll be in limbo.\u003c/p>\n\u003cp>\"When Congress fails to act to fund programs like WIC that serve people in need, it just places vulnerable women and children in very precarious positions,\" Greenaway tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the U.S. Department of Agriculture, which funds the program, explained Friday in a \u003ca href=\"http://www.usda.gov/documents/usda-fns-shutdown-plan.pdf\">memo\u003c/a>, the 10,000 WIC clinics around the country will have enough funds to operate for a week or so. And after that, the states most in need may be able to get something from the federal pot of $125 million in contingency funding.\u003c/p>\n\u003cp>The food benefits average about $45 a month, and are given in one- to three-month increments, depending on the severity of the women's situation. Benefits include vouchers to purchase whole grains, fruits and vegetables, fish, dairy and dairy substitutes, and infant formula. To qualify for the program, women and their young children have to have acute nutritional deficits.\u003c/p>\n\u003cp>\"Every little bit helps,\" says Abby Hyde, a WIC recipient in Tuscaloosa, Ala., and mother of a 1-1/2-year-old girl. \"Everything costs so much these days. Everything's going up: milk, cereal ... For low-income families, we really, really need [this program] for children.\"\u003c/p>\n\u003cp>WIC programs are run by states that receive grants from the federal government, and Greenaway says he's not yet sure which states will be especially pinched. But the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/10/01/wic-shutting-down_n_4023284.html\">was reporting\u003c/a> Tuesday afternoon that the Utah WIC program said it would not be taking any new clients, though people already in the program would continue to receive benefits during the shutdown.\u003c/p>\n\u003cp>\"Everything suggests that this is going to be a longer siege than we would hope for,\" says Greenaway. \"The most important thing is for participants to check with their local agency program to make sure benefits are available to them.\"\u003c/p>\n\u003cp>WIC, of course, is not the only federal food assistance that millions of Americans depend on. USDA is also responsible for funding the food stamp program, officially known as the Supplemental Nutrition Assistance Program, or SNAP, which provides \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=224152629\">48 million Americans \u003c/a>with vouchers they exchange for food. Its funding situation is not quite as tenuous as that of WIC — USDA says it has enough money to continue operating SNAP through the month of October.\u003c/p>\n\u003cp>The shutdown is also affecting other government programs integral to the food system, including many of the Food and Drug Administration's food safety programs.\u003c/p>\n\u003cp>\"FDA will also have to cease safety activities such as routine establishment inspections, some compliance and enforcement activities, monitoring of imports, notification programs (e.g., food contact substances, infant formula), and the majority of the laboratory research necessary to inform public health decision-making,\" the Department of Health and Human Services \u003ca href=\"http://www.hhs.gov/budget/fy2014/fy2014contingency_staffing_plan-rev2.pdf\">reported\u003c/a>.\u003c/p>\n\u003cp>For its part, the Centers for Disease Control and Prevention says it will continue \"minimal support\" for its PulseNet program, which tracks foodborne diseases across the states.\u003c/p>\n\u003cp>A few people may get a tasty perk out of the shutdown. As the \u003cem>Washington City Paper\u003c/em> \u003ca href=\"http://www.washingtoncitypaper.com/blogs/youngandhungry/2013/09/30/the-essential-guide-to-food-and-drink-government-shutdown-specials\">reports\u003c/a>, dozens of bars and restaurants around the city are offering drink and food specials this week. It's a nice gesture from the D.C. restaurant community, but is unlikely to benefit anyone on public food assistance.\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": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
"title": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
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"content": "\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n",
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"excerpt": "Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\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/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\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>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\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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"disqusTitle": "House Votes To Slash $40 Billion From Food Stamp Program",
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"content": "\u003cfigure id=\"attachment_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \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_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \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": "House Bill Would Cut 3.8 Million People From Food Stamp Rolls",
"title": "House Bill Would Cut 3.8 Million People From Food Stamp Rolls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\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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"excerpt": "The measure would cut $40 billion from the federal SNAP program over 10 years. Republicans who back the cuts say they attack fraud. In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. The House is poised to take up the bill Thursday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\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": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tulane medical students are trading in their scrubs for chefs whites. They've teamed up with culinary students at Johnson & Wales University as part of an innovative new program designed to teach both groups how good nutrition can help stave off lifestyle diseases.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Golden Rice Study Violated Ethical Rules, Tufts Says",
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"content": "\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\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": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified \"golden rice\" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\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": "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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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"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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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"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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