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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \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>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \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": "Largest Strike So Far By Fast-Food Workers Set For Thursday",
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"content": "\u003cfigure id=\"attachment_69056\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tacobell-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tacobell-protest.jpg\" alt=\"Outside a Taco Bell restaurant in Warren, Mich., early Thursday, supporters of the push by fast-food workers to raise the minimum wage were marching. Photo: Jessica J. Trevino /MCT/Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside a Taco Bell restaurant in Warren, Mich., early Thursday, supporters of the push by fast-food workers to raise the minimum wage were marching. Photo: Jessica J. Trevino /MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/08/29/216765679/largest-strike-so-far-by-fast-food-workers-set-for-thursday\">The Two-Way\u003c/a> at NPR Food News (8/29/13)\u003c/p>\n\u003cp>Organizers say workers at fast-food restaurants in cities across the nation will walk off their jobs Thursday in what's expected to be the largest such strike so far, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=216549079\" target=\"_blank\">The Associated Press writes\u003c/a>.\u003c/p>\n\u003cp>As the wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Thursday's planned walkouts follow a series of strikes that began last November in New York City, then spread to cities including Chicago, Detroit and Seattle. Workers say they want $15 an hour, which would be about $31,000 a year for full-time employees. That's more than double the federal minimum wage, which many fast food workers make, of $7.25 an hour, or $15,000 a year.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.reuters.com/article/2013/08/29/us-usa-restaurants-strike-idUSBRE97S05320130829\" target=\"_blank\">According to Reuters\u003c/a>, \"employees of McDonald's Corp, Wendy's Restaurants LLC, Burger King Worldwide Inc and others have pledged to walk off their jobs in 50 cities from Boston, Mass., to Alameda, Calif., organizers say. They are expected to be joined by retail employees at stores owned by Macy's Inc., Sears Holdings Corp. and Dollar Tree Inc. in some cities.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/for-restaurant-workers-a-struggle-to-put-food-on-the-table/\" target=\"_blank\">Thursday on \u003c/a>\u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\" target=\"_blank\">Morning Edition\u003c/a> \u003c/em>and on The Salt blog, NPR's Jennifer Ludden reported about the struggle that many restaurant workers have to put food on their own tables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center, tells NPR that the cost of child care alone can eat up one-third of some restaurant workers' incomes. She supports a bill to raise the minimum wage to just over $10.\u003c/p>\n\u003cp>But as Jennifer adds, \"industry officials say a sharp increase in the minimum wage would kill jobs\" by forcing some employers to cut positions.\u003c/p>\n\u003cp>\u003cstrong>Update at 9:40 a.m. ET. Protest In Manhattan:\u003c/strong>\u003c/p>\n\u003cp>The Associated Press writes that \"in New York, about 300 to 400 protesters marched and flooded inside a McDonald's near the Empire State Building. Shortly after the demonstration, however, the restaurant seemed to be operating normally and a few customers said they hadn't heard of the movement. The same was true at a McDonald's a few blocks away.\" \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_69056\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tacobell-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tacobell-protest.jpg\" alt=\"Outside a Taco Bell restaurant in Warren, Mich., early Thursday, supporters of the push by fast-food workers to raise the minimum wage were marching. Photo: Jessica J. Trevino /MCT/Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside a Taco Bell restaurant in Warren, Mich., early Thursday, supporters of the push by fast-food workers to raise the minimum wage were marching. Photo: Jessica J. Trevino /MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/08/29/216765679/largest-strike-so-far-by-fast-food-workers-set-for-thursday\">The Two-Way\u003c/a> at NPR Food News (8/29/13)\u003c/p>\n\u003cp>Organizers say workers at fast-food restaurants in cities across the nation will walk off their jobs Thursday in what's expected to be the largest such strike so far, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=216549079\" target=\"_blank\">The Associated Press writes\u003c/a>.\u003c/p>\n\u003cp>As the wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Thursday's planned walkouts follow a series of strikes that began last November in New York City, then spread to cities including Chicago, Detroit and Seattle. Workers say they want $15 an hour, which would be about $31,000 a year for full-time employees. That's more than double the federal minimum wage, which many fast food workers make, of $7.25 an hour, or $15,000 a year.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.reuters.com/article/2013/08/29/us-usa-restaurants-strike-idUSBRE97S05320130829\" target=\"_blank\">According to Reuters\u003c/a>, \"employees of McDonald's Corp, Wendy's Restaurants LLC, Burger King Worldwide Inc and others have pledged to walk off their jobs in 50 cities from Boston, Mass., to Alameda, Calif., organizers say. They are expected to be joined by retail employees at stores owned by Macy's Inc., Sears Holdings Corp. and Dollar Tree Inc. in some cities.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/for-restaurant-workers-a-struggle-to-put-food-on-the-table/\" target=\"_blank\">Thursday on \u003c/a>\u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\" target=\"_blank\">Morning Edition\u003c/a> \u003c/em>and on The Salt blog, NPR's Jennifer Ludden reported about the struggle that many restaurant workers have to put food on their own tables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center, tells NPR that the cost of child care alone can eat up one-third of some restaurant workers' incomes. She supports a bill to raise the minimum wage to just over $10.\u003c/p>\n\u003cp>But as Jennifer adds, \"industry officials say a sharp increase in the minimum wage would kill jobs\" by forcing some employers to cut positions.\u003c/p>\n\u003cp>\u003cstrong>Update at 9:40 a.m. ET. Protest In Manhattan:\u003c/strong>\u003c/p>\n\u003cp>The Associated Press writes that \"in New York, about 300 to 400 protesters marched and flooded inside a McDonald's near the Empire State Building. Shortly after the demonstration, however, the restaurant seemed to be operating normally and a few customers said they hadn't heard of the movement. The same was true at a McDonald's a few blocks away.\" \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": "Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks",
"title": "Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks",
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"content": "\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=T7dLXEc9tZM&w=560&h=315]\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=JZXDotD4p9c\u003c/p>\n\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \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": "The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/T7dLXEc9tZM'\n title='//www.youtube.com/embed/T7dLXEc9tZM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\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/JZXDotD4p9c'\n title='//www.youtube.com/embed/JZXDotD4p9c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \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": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
"title": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130821_atc_04.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/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "Beta agonists, a class of drugs widely fed to cattle and hogs to make them put on weight faster, are coming under increasing scrutiny. Reports suggest animals fed these drugs can seem reluctant to move — lethargic, unable to walk properly — and may die more often, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">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/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"title": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
"title": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.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/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "At a \"quinoa summit\" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, \"What happens to us?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">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/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"title": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68251\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\" alt=\"A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130814_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The contaminated fruit that killed 33 people and sickened at least 147 others in 2011 came from a farm 90 miles from Rocky Ford, Colo. But the town's many melon farmers took a huge hit nonetheless, and are still trying to convince the public their cantaloupes are safe.",
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"description": "The contaminated fruit that killed 33 people and sickened at least 147 others in 2011 came from a farm 90 miles from Rocky Ford, Colo. But the town's many melon farmers took a huge hit nonetheless, and are still trying to convince the public their cantaloupes are safe.",
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"headline": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68251\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\" alt=\"A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chipotle Is Keeping Its Meat Antibiotic-Free After All",
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"content": "\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\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/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \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": "Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\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/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \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": "Colorado Vault is Fort Knox for the World's Seeds",
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"content": "\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130813_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "At Colorado State University, billions of seeds and other genetic material sit inside a giant storage vault. They're kept there in case of a loss of plant or animal life on a regional or global scale. But the investigation into GMO wheat in Oregon has raised questions about security at the facility.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">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://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Complications of Getting Running Water in the West Bank ",
"title": "The Complications of Getting Running Water in the West Bank ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130812_me_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">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/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\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": "Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67977\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\" alt='A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media' width=\"1120\" height=\"629\" class=\"size-full wp-image-67977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130809_atc_17.mp3\"] \u003c/p>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>Tyson Foods Inc. announced this week that it would soon suspend purchases of cattle that had been treated with a controversial drug, citing animal welfare concerns.\u003c/p>\n\u003cp>But many in the industry wonder if the real reason is the battle for sales in other countries, where certain drugs that make livestock grow faster are banned.\u003c/p>\n\u003cp>\"I really do think this is more of a marketing ploy from Tyson to raise some awareness so they can garner some export business from our overseas export partners,\" says Dan Norcini, an independent commodities broker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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": "Tyson Foods said it will stop using the controversial drug, which fattens cattle, because of potential animal welfare issues. But many in the beef industry say the company is just interested in boosting exports to countries like China and the European Union, where growth-promoting drugs for meat production are banned.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67977\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\" alt='A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media' width=\"1120\" height=\"629\" class=\"size-full wp-image-67977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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 Picking Your Berries for $8,000 a Year Hurts a Lot",
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"content": "\u003cfigure id=\"attachment_67958\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\" alt=\"Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\" width=\"1120\" height=\"742\" class=\"size-full wp-image-67958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/209925420/why-picking-your-berries-for-8-000-a-year-hurts-a-lot\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>As the supply chain that delivers our food to us gets longer and more complicated, many consumers want to understand – and control – where their food comes from.\u003c/p>\n\u003cp>But even if we meet farmers at the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/30/160303008/on-the-farmers-market-frontier-its-not-just-about-profit\">farmers market\u003c/a>, urban consumers are still largely divorced from the people who grow, pick and package our food. And we may even willfully ignore their suffering, argues \u003ca href=\"http://sph.berkeley.edu/faculty/holmes.php\">Seth Holmes\u003c/a>, a medical anthropologist and professor of health and social behavior at the University of California, Berkeley, in his provocative new book, \u003cem>\u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520275140\">Fresh Fruit, Broken Bodies\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>For two summers between 2003 and 2005, Holmes lived on a farm in the Skagit Valley of Washington state. The farm produces strawberries, apples, raspberries and blueberries to sell to berry companies like Driscoll and dairy companies like Häagen-Dazs. He traveled there with a group of Triqui Indians, across the border from their hometown of San Miguel in Oaxaca, Mexico. As Holmes soon learned, the Triquis make up the very bottom rung of the agricultural labor ladder and earn between $5,000-$8,000 a year.\u003c/p>\n\u003cp>Holmes stayed in the camp with the other laborers, in a shack with a tin roof and no insulation. Over the winter, he traveled with the Triquis to Madera, Calif., to prune grapevines in a vineyard. In 2005, Holmes went back to medical school, but he has continued to visit the same workers nearly every year since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the berry farm, Holmes picked fruit once or twice a week; the Triqui workers picked seven days a week, rain or shine, without a day off. And that took a heavy toll on their bodies: back and knee pain, slipped disks, type 2 diabetes, premature births. As one Triqui worker he calls Abelino told him, \"You pick with your hands bent over kneeling, your back hurts; you get knee pains and [hip] pains ... You suffer a lot.\"\u003c/p>\n\u003cp>We talked to Holmes about his time with the Triquis; here's part of our conversation, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What was the most surprising or shocking aspect of the food system that you uncovered in your research?\u003c/strong>\u003c/p>\n\u003cp>\"Before I did the research, I had a sense of the hierarchy of people involved in the food labor chain. But over the course of the first five months, it became clear that the hierarchy is much more detailed and subtle. There are indigenous Mexicans [like the Triqui] who occupy the rung with the most demanding physical labor – they're the ones who are bent over picking. The \u003cem>mestizos\u003c/em> operate the machines – that's not quite as demanding. Then the U.S.-born Latinos are in charge of some things, and use English and Spanish. The white Americans have the most control.\u003c/p>\n\u003cp>\"What was troubling was that people on every rung of hierarchy are legitimizing and justifying it. Farmworkers are doing that, too.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that hierarchy is representative of farms in other states in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"I think it is. The indigenous people from Mexico and Central America have the least powerful position. The system is different in California, because farms tend to hire \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4865345\">a contractor\u003c/a> to get big fields picked or pruned. The contractor goes out and finds laborers, and in my field research, I found that system to be worse in the sense that farmworkers are not paid directly by the farm. There's no paper trail. When we were in California, every time we pruned, we were paid less than minimum wage. With that system, labor laws are less likely to be enforced. But in Washington state, the farmworkers were hired directly by farmers, who were more likely to pay minimum wage.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that the American public cares about the labor required to produce our food?\u003c/strong>\u003c/p>\n\u003cp>\"We talk so little about the people who do the work that gives us the fresh fruit and vegetables that we want. Farmworkers are pretty hidden, and there's a concept from John Paul Sarte, the French philosopher, called \u003ca href=\"http://plato.stanford.edu/entries/sartre/\">bad faith\u003c/a>, meaning self-deception. My simplified version of that is that we consciously hide from ourselves the difficult realities of the workers. We somewhat know them, but we don't think about them much. In that way it seems like 'communal bad faith.' \"\u003c/p>\n\u003cp>\u003cstrong>Why do you think the people in the food movement calling for changes in the industrial food system don't talk \u003cstrong>much\u003c/strong> about the labor issues?\u003c/strong>\u003c/p>\n\u003cp>\"On some level, a lot of the food movement is concerned with, \"How does this food affect me and my body? Are there hormones in it? \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">Antibiotics\u003c/a>? Pesticides?\" But the workers who are harvesting the food and spraying the pesticides — their bodies are human, too. Ideally, we would think about them and what's going into that work. If there are ways that we, as consumers, can lend a voice towards farmworkers having health care that will protect the bodies that are working so hard to give us the healthy food we can eat, I think that's really important.\"\u003c/p>\n\u003cp>\u003cstrong>So you think the health care available to farmworkers is deficient?\u003c/strong>\u003c/p>\n\u003cp>\"In Washington State and California, the people I met were pretty lucky to have independently run, grant-funded non-profit clinics to go to. But it's unclear what will happen with the Affordable Care Act. The law is wonderful in lots of ways, and will increase access for a lot of people, but there are no provisions for immigrants. Meanwhile, immigration reform \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=203361077\">is stalled\u003c/a>, and it looks like part of the reason is that several representatives won't vote for reform unless newly legalized immigrants will not be eligible for full health care. But the people who are getting sick to help us get a healthy diet deserve health care.\"\u003c/p>\n\u003cp>\u003cstrong>It's clear from the book that you don't really blame the farm owners for the poor living and working conditions of berry pickers. As you write, \"The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm ... many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individuals.\"\u003c/strong>\u003c/p>\n\u003cp>\"Sometimes it is fair for us to blame farm owners. But sometimes it isn't. We also have to look at the North American Free Trade Agreement, and other free trade agreements. In general, the problems in agriculture are long-standing.\"\u003c/p>\n\u003cp>\u003cstrong>What do you think is the most important thing for consumers to know about the people behind their food?\u003c/strong>\u003c/p>\n\u003cp>\"Farmworkers help us be healthy by harvesting fruits and vegetables, and they're helping the health of our economy by paying sales taxes and Social Security. But we are not prone to value their health or bodies or well-being. That seems disrespectful and unfair.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Picking berries is hard, sometimes back-breaking work. But consumers rarely consider the physical labor required to deliver them fresh fruits and vegetables. In a new book, a medical anthropologist argues that farmworkers who suffer physically while picking fresh fruit and vegetables deserve better health care.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67958\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\" alt=\"Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\" width=\"1120\" height=\"742\" class=\"size-full wp-image-67958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/209925420/why-picking-your-berries-for-8-000-a-year-hurts-a-lot\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>As the supply chain that delivers our food to us gets longer and more complicated, many consumers want to understand – and control – where their food comes from.\u003c/p>\n\u003cp>But even if we meet farmers at the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/30/160303008/on-the-farmers-market-frontier-its-not-just-about-profit\">farmers market\u003c/a>, urban consumers are still largely divorced from the people who grow, pick and package our food. And we may even willfully ignore their suffering, argues \u003ca href=\"http://sph.berkeley.edu/faculty/holmes.php\">Seth Holmes\u003c/a>, a medical anthropologist and professor of health and social behavior at the University of California, Berkeley, in his provocative new book, \u003cem>\u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520275140\">Fresh Fruit, Broken Bodies\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>For two summers between 2003 and 2005, Holmes lived on a farm in the Skagit Valley of Washington state. The farm produces strawberries, apples, raspberries and blueberries to sell to berry companies like Driscoll and dairy companies like Häagen-Dazs. He traveled there with a group of Triqui Indians, across the border from their hometown of San Miguel in Oaxaca, Mexico. As Holmes soon learned, the Triquis make up the very bottom rung of the agricultural labor ladder and earn between $5,000-$8,000 a year.\u003c/p>\n\u003cp>Holmes stayed in the camp with the other laborers, in a shack with a tin roof and no insulation. Over the winter, he traveled with the Triquis to Madera, Calif., to prune grapevines in a vineyard. In 2005, Holmes went back to medical school, but he has continued to visit the same workers nearly every year since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the berry farm, Holmes picked fruit once or twice a week; the Triqui workers picked seven days a week, rain or shine, without a day off. And that took a heavy toll on their bodies: back and knee pain, slipped disks, type 2 diabetes, premature births. As one Triqui worker he calls Abelino told him, \"You pick with your hands bent over kneeling, your back hurts; you get knee pains and [hip] pains ... You suffer a lot.\"\u003c/p>\n\u003cp>We talked to Holmes about his time with the Triquis; here's part of our conversation, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What was the most surprising or shocking aspect of the food system that you uncovered in your research?\u003c/strong>\u003c/p>\n\u003cp>\"Before I did the research, I had a sense of the hierarchy of people involved in the food labor chain. But over the course of the first five months, it became clear that the hierarchy is much more detailed and subtle. There are indigenous Mexicans [like the Triqui] who occupy the rung with the most demanding physical labor – they're the ones who are bent over picking. The \u003cem>mestizos\u003c/em> operate the machines – that's not quite as demanding. Then the U.S.-born Latinos are in charge of some things, and use English and Spanish. The white Americans have the most control.\u003c/p>\n\u003cp>\"What was troubling was that people on every rung of hierarchy are legitimizing and justifying it. Farmworkers are doing that, too.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that hierarchy is representative of farms in other states in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"I think it is. The indigenous people from Mexico and Central America have the least powerful position. The system is different in California, because farms tend to hire \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4865345\">a contractor\u003c/a> to get big fields picked or pruned. The contractor goes out and finds laborers, and in my field research, I found that system to be worse in the sense that farmworkers are not paid directly by the farm. There's no paper trail. When we were in California, every time we pruned, we were paid less than minimum wage. With that system, labor laws are less likely to be enforced. But in Washington state, the farmworkers were hired directly by farmers, who were more likely to pay minimum wage.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that the American public cares about the labor required to produce our food?\u003c/strong>\u003c/p>\n\u003cp>\"We talk so little about the people who do the work that gives us the fresh fruit and vegetables that we want. Farmworkers are pretty hidden, and there's a concept from John Paul Sarte, the French philosopher, called \u003ca href=\"http://plato.stanford.edu/entries/sartre/\">bad faith\u003c/a>, meaning self-deception. My simplified version of that is that we consciously hide from ourselves the difficult realities of the workers. We somewhat know them, but we don't think about them much. In that way it seems like 'communal bad faith.' \"\u003c/p>\n\u003cp>\u003cstrong>Why do you think the people in the food movement calling for changes in the industrial food system don't talk \u003cstrong>much\u003c/strong> about the labor issues?\u003c/strong>\u003c/p>\n\u003cp>\"On some level, a lot of the food movement is concerned with, \"How does this food affect me and my body? Are there hormones in it? \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">Antibiotics\u003c/a>? Pesticides?\" But the workers who are harvesting the food and spraying the pesticides — their bodies are human, too. Ideally, we would think about them and what's going into that work. If there are ways that we, as consumers, can lend a voice towards farmworkers having health care that will protect the bodies that are working so hard to give us the healthy food we can eat, I think that's really important.\"\u003c/p>\n\u003cp>\u003cstrong>So you think the health care available to farmworkers is deficient?\u003c/strong>\u003c/p>\n\u003cp>\"In Washington State and California, the people I met were pretty lucky to have independently run, grant-funded non-profit clinics to go to. But it's unclear what will happen with the Affordable Care Act. The law is wonderful in lots of ways, and will increase access for a lot of people, but there are no provisions for immigrants. Meanwhile, immigration reform \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=203361077\">is stalled\u003c/a>, and it looks like part of the reason is that several representatives won't vote for reform unless newly legalized immigrants will not be eligible for full health care. But the people who are getting sick to help us get a healthy diet deserve health care.\"\u003c/p>\n\u003cp>\u003cstrong>It's clear from the book that you don't really blame the farm owners for the poor living and working conditions of berry pickers. As you write, \"The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm ... many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individuals.\"\u003c/strong>\u003c/p>\n\u003cp>\"Sometimes it is fair for us to blame farm owners. But sometimes it isn't. We also have to look at the North American Free Trade Agreement, and other free trade agreements. In general, the problems in agriculture are long-standing.\"\u003c/p>\n\u003cp>\u003cstrong>What do you think is the most important thing for consumers to know about the people behind their food?\u003c/strong>\u003c/p>\n\u003cp>\"Farmworkers help us be healthy by harvesting fruits and vegetables, and they're helping the health of our economy by paying sales taxes and Social Security. But we are not prone to value their health or bodies or well-being. That seems disrespectful and unfair.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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