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"content": "\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After Immigration Bust, Herb Grower Tries a New Path",
"title": "After Immigration Bust, Herb Grower Tries a New Path",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130807_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "One of the nation's largest herb producers once relied heavily on undocumented labor, but has learned some hard lessons since an immigration crackdown. He says transitioning to a legal workforce was well worth it, but that navigating a cumbersome foreign worker program has been challenging.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">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.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cotton Candy Grape: A Sweet Spin On Designer Fruit",
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"content": "\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Awaited Lab-Grown Burger Is Unveiled In London",
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"content": "\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \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": "Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ecologists Turn To Planned Grazing To Revive Grassland Soil",
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"content": "\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/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/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130805_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/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/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">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 of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \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_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130801_atc_15.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/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">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/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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": "Despite Legal Blow, New York To Keep Up Sugary Drink Fight",
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"content": "\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A New App Will Let You Share Your Leftovers With Strangers",
"title": "A New App Will Let You Share Your Leftovers With Strangers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "As part of a bid to reduce wasted food, two former college roommates have come up with Leftover Swap, an app in which you post photos of leftovers for other users to claim.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "Fast-Food Strikers Demand A 'Living Wage'",
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"content": "\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130730_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/206714894/fast-food-strikers-demand-a-living-wage\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>At a Wendy's restaurant in Lower Manhattan on Monday, protesters urged the lunchtime crowd to skip the Value Menu for one day. They blocked the sidewalk and half of the street.\u003c/p>\n\u003cp>Shanell Young held a red strike sign over her head. Young earns the minimum wage, $7.25 an hour, at another Wendy's in New York. She says that's not enough to support her and her 5-year-old son.\u003c/p>\n\u003cp>\"It's horrible,\" says Young. \"Everything goes up. It's unfair. You can't find an apartment. You can't pay for children's school uniforms. Everything is unfair. We can't live off this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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": "Palm Oil In The Food Supply: What You Should Know",
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"content": "\u003cfigure id=\"attachment_66404\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\" alt=\"Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130725_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
"title": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The FDA's new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.",
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"description": "The FDA's new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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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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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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