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"disqusTitle": "No More Smuggling: Many Cured Italian Meats Coming To America",
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"content": "\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \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": "\u003cem>Culatello. Capocollo. Sopressata.\u003c/em> It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi.\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Trace Amounts of Arsenic End Up In Grocery Store Meat ",
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"content": "\u003cfigure id=\"attachment_62026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic-1024x767.jpg\" alt=\"Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184261664/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://ehp.niehs.nih.gov/1206245/\">study\u003c/a> published online recently in the journal \u003cem>Environmental Health Perspectives\u003c/em> documented slightly elevated levels of arsenic in samples of chicken purchased at grocery stores in 10 cities in the U.S.\u003c/p>\n\u003cp>So how did trace amounts of this toxin end up in supermarket poultry?\u003c/p>\n\u003cp>Well, arsenic-based drugs are approved for use in chicken and turkey production. And at the time of the grocery-store testing, back in late 2010 and early 2011, a drug called Roxarsone was still being used in chicken feed to stave off infections with parasites. (The drug was voluntarily \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">pulled from the market\u003c/a> in June 2011 by its manufacturer.)\u003c/p>\n\u003cp>\"We did the study to learn whether using arsenic-based drugs leads to increases in the toxic form of arsenic in meat,\" explains researcher \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/keeve.html\">Keeve Nachman\u003c/a> of Johns Hopkins. And it turns out, it does. A little.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers documented 2.3 ppb — that's \u003cem>parts per BILLION \u003c/em>-- of inorganic arsenic (the more toxic type of arsenic) in the meat of chicken that had measurable levels of Roxarsone.\u003c/p>\n\u003cp>By comparison, the meat from chicken that had no detectable levels of Roxarsone had .8 ppb of inorganic arsenic. That's three times less.\u003c/p>\n\u003cp>But it's important to point out that these low levels are \u003cem>far\u003c/em> below the 500 ppb \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=556&showFR=1\">tolerance levels \u003c/a>set by the FDA.\u003c/p>\n\u003cp>The researchers found no measurable trace of the arsenic-based drug in the 25 organic samples they tested (Roxarsone is not allow in organic chicken). By comparison, 20 of the 40 samples of meat from chickens raised conventionally did contain the drug.\u003c/p>\n\u003cp>The National Chicken Council released a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-responds-to-misleading-johns-hopkins-study-says-arsenicals-no-longer-fed-to-broilers/\">statement\u003c/a> calling the study's conclusions misleading. Chicken producers, the council says, are no longer using any arsenic-based drugs.\u003c/p>\n\u003cp>In lieu of Roxarsone, which had been used to prevent intestinal parasites, chicken producers have switched to drugs known as ionophores.\u003c/p>\n\u003cp>\"Today, folks (chicken producers) are just doing the best they can without\" Roxarsone, says Tom Super of the National Chicken Council. He says the ionophores are not as effective against the parasites.\u003c/p>\n\u003cp>The FDA, in \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">this Q & A\u003c/a>, says another arsenic-based drug known as Nitarsone is still being marketed. It's approved for use in chickens and turkeys. Though FDA does not disclose animal drug sales data, the drug is used to prevent outbreaks of \u003ca href=\"http://en.wikipedia.org/wiki/Blackhead_disease\">Blackhead\u003c/a>, an infection caused by parasites, in turkeys.\u003c/p>\n\u003cp>The National Turkey Federation says Nitarsone is used primarily in the turkeys' first few weeks of life, and used more heavily during the summer months, when Blackhead is more likely to occur. The industry depends on the drug as a preventive, since there's no effective treatment once an outbreak occurs.\u003c/p>\n\u003cp>The authors of the new study say they hope the FDA considers their conclusions in making decisions about the approvals for these drugs.\u003c/p>\n\u003cp>\"Roxarsone still continues to be sold by (drug company) Zoetis in Latin America\" and is still approved for use here, despite the fact that it was voluntarily pulled from the market in 2011,\" Johns Hopkins' Nachman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA says it continues to investigate all uses of arsenic-based drugs in food-producing animals, and agency spokesperson Jalil Isa says the agency \"will take the appropriate action to protect public health.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A recently published study found slightly elevated amounts of inorganic arsenic in samples of chicken meat purchased at grocery stores. Arsenic-based drugs are no longer used in chickens — but they are still used in turkeys.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic-1024x767.jpg\" alt=\"Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184261664/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://ehp.niehs.nih.gov/1206245/\">study\u003c/a> published online recently in the journal \u003cem>Environmental Health Perspectives\u003c/em> documented slightly elevated levels of arsenic in samples of chicken purchased at grocery stores in 10 cities in the U.S.\u003c/p>\n\u003cp>So how did trace amounts of this toxin end up in supermarket poultry?\u003c/p>\n\u003cp>Well, arsenic-based drugs are approved for use in chicken and turkey production. And at the time of the grocery-store testing, back in late 2010 and early 2011, a drug called Roxarsone was still being used in chicken feed to stave off infections with parasites. (The drug was voluntarily \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">pulled from the market\u003c/a> in June 2011 by its manufacturer.)\u003c/p>\n\u003cp>\"We did the study to learn whether using arsenic-based drugs leads to increases in the toxic form of arsenic in meat,\" explains researcher \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/keeve.html\">Keeve Nachman\u003c/a> of Johns Hopkins. And it turns out, it does. A little.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers documented 2.3 ppb — that's \u003cem>parts per BILLION \u003c/em>-- of inorganic arsenic (the more toxic type of arsenic) in the meat of chicken that had measurable levels of Roxarsone.\u003c/p>\n\u003cp>By comparison, the meat from chicken that had no detectable levels of Roxarsone had .8 ppb of inorganic arsenic. That's three times less.\u003c/p>\n\u003cp>But it's important to point out that these low levels are \u003cem>far\u003c/em> below the 500 ppb \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=556&showFR=1\">tolerance levels \u003c/a>set by the FDA.\u003c/p>\n\u003cp>The researchers found no measurable trace of the arsenic-based drug in the 25 organic samples they tested (Roxarsone is not allow in organic chicken). By comparison, 20 of the 40 samples of meat from chickens raised conventionally did contain the drug.\u003c/p>\n\u003cp>The National Chicken Council released a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-responds-to-misleading-johns-hopkins-study-says-arsenicals-no-longer-fed-to-broilers/\">statement\u003c/a> calling the study's conclusions misleading. Chicken producers, the council says, are no longer using any arsenic-based drugs.\u003c/p>\n\u003cp>In lieu of Roxarsone, which had been used to prevent intestinal parasites, chicken producers have switched to drugs known as ionophores.\u003c/p>\n\u003cp>\"Today, folks (chicken producers) are just doing the best they can without\" Roxarsone, says Tom Super of the National Chicken Council. He says the ionophores are not as effective against the parasites.\u003c/p>\n\u003cp>The FDA, in \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">this Q & A\u003c/a>, says another arsenic-based drug known as Nitarsone is still being marketed. It's approved for use in chickens and turkeys. Though FDA does not disclose animal drug sales data, the drug is used to prevent outbreaks of \u003ca href=\"http://en.wikipedia.org/wiki/Blackhead_disease\">Blackhead\u003c/a>, an infection caused by parasites, in turkeys.\u003c/p>\n\u003cp>The National Turkey Federation says Nitarsone is used primarily in the turkeys' first few weeks of life, and used more heavily during the summer months, when Blackhead is more likely to occur. The industry depends on the drug as a preventive, since there's no effective treatment once an outbreak occurs.\u003c/p>\n\u003cp>The authors of the new study say they hope the FDA considers their conclusions in making decisions about the approvals for these drugs.\u003c/p>\n\u003cp>\"Roxarsone still continues to be sold by (drug company) Zoetis in Latin America\" and is still approved for use here, despite the fact that it was voluntarily pulled from the market in 2011,\" Johns Hopkins' Nachman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA says it continues to investigate all uses of arsenic-based drugs in food-producing animals, and agency spokesperson Jalil Isa says the agency \"will take the appropriate action to protect public health.\"\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": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"title": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
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"content": "\u003cfigure id=\"attachment_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">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/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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": "Tiny Mites Spark Big Battle Over Imports Of French Cheese",
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"content": "\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/05/20130511_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/182562583/wrigley-maybe-we-wont-sell-caffeinated-gum-after-all\">The Salt at NPR Food\u003c/a> (5/9/13)\u003c/p>\n\u003cfigure id=\"attachment_61596\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\" alt=\"Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\" width=\"200\" class=\"size-full wp-image-61596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\u003c/figcaption>\u003c/figure>\n\u003cp>Less than two weeks after launching its Alert Energy Caffeine Gum, the Wrigley Company decided that maybe the world wasn't ready for amped-up chewing gum after all.\u003c/p>\n\u003cp>On April 30, the day after Alert Energy launched, the Food and Drug Administration said it was going to take a \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180063432/caffeine-laced-gum-has-energized-the-fda\">fresh look\u003c/a>\" at caffeinated foods, particularly their effect on children and teenagers.\u003c/p>\n\u003cp>Being out front on caffeinated confections evidently wasn't a comfortable place to be.\u003c/p>\n\u003cp>Yesterday, the Wrigley Co. said it has \"paused\" sales of Alert Energy, which came in brightly-colored packages. Each pellet of gum contained 40 milligrams of caffeine, about the amount in a half-cup of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\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>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \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_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ydOIGtPRQZo]\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=KMdj5YycqdU]\u003c/p>\n\n",
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"excerpt": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
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"description": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ydOIGtPRQZo'\n title='//www.youtube.com/embed/ydOIGtPRQZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KMdj5YycqdU'\n title='//www.youtube.com/embed/KMdj5YycqdU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat",
"title": "Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61150\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\" alt=\"A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\" width=\"666\" height=\"500\" class=\"size-full wp-image-61150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130501_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">The Salt at NPR\u003c/a> (05/01/13)\u003c/p>\n\u003cp>Consumer groups are stepping up pressure on animal producers and their practice of giving antibiotics to healthy animals to prevent disease. In two new reports, the groups say they're worried that the preventive use of antibiotics is contributing to the development of antibiotic-resistant bacteria, which get harder to treat in humans and animals over time.\u003c/p>\n\u003cp>This week, \u003cem>Consumer Reports\u003c/em> released a \u003ca href=\"http://www.consumerreports.org/turkey0613\">report\u003c/a> looking at bacteria on turkey meat that are resistant to medicines used for humans. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics.\u003c/p>\n\u003cp>\"We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease,\" says Urvashi Rangan, director of the food safety and sustainability group at \u003cem>Consumer Reports.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The findings came on the heels of a \u003ca href=\"http:/www.ewg.org/meateatersguide/superbugs/\">report\u003c/a> from another consumer advocacy organization, the Environmental Working Group, which analyzed data collected by the federal government's \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/NationalAntimicrobialResistanceMonitoringSystem/UCM334834.pdf\">National Antimicrobial Resistance Monitoring System.\u003c/a> It also documented high levels of antibiotic-resistant bacteria in store-bought meats.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm348794\">took issue\u003c/a> with this EWG analysis, saying it came to \"misleading conclusions.\" But meanwhile, the agency has weighed in on the complex problem of antibiotic resistance by calling for the \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm217464.htm\">judicious use \u003c/a>of antibiotics in food-producing animals.\u003c/p>\n\u003cp>\"One way FDA is working to address this issue [of resistance] is to phase out the use of antibiotics in food animals for growth promotion and feed efficiency,\" says Jalil Isa, a spokesman for the agency. \"FDA believes these drugs should be used only in situations where they are necessary for ensuring animal health, and done so under the oversight of a veterinarian.\"\u003c/p>\n\u003cp>The most recent \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm338178.htm\">data\u003c/a> from the FDA show that about 30 million pounds of antibiotics each year are purchased for use in farm animals. That's about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">four times more\u003c/a> than what doctors prescribe to people.\u003c/p>\n\u003cp>Around 74 percent of those drugs aren't used to treat sick animals. Instead, farmers administer them at low doses to help animals grow faster and prevent infections.\u003c/p>\n\u003cp>Diana Goodpasture of Akron, Ohio, knows what it's like to be sickened by a strain of salmonella bacteria that's resistant to antibiotic treatment. In June 2011, after she ate a turkey burger that she had grilled, she became so sick that she was hospitalized for five days.\u003c/p>\n\u003cp>\"It was terrible; it was the worst thing I ever experienced in my life,\" Goodpasture tells The Salt. She was infected with \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg/\">salmonella Heidelberg\u003c/a> that was resistant to three types of antibiotics: ampicillin, streptomycin and tetracycline. The tainted meat was part of a massive \u003ca href=\"http://www.npr.org/2011/08/05/139014983/salmonella-strain-in-turkey-recall-resists-antibiotics\">ground turkey recall. \u003c/a>\u003c/p>\n\u003cp>\u003cem>Consumer Reports\u003c/em> briefed several government agencies on its findings, which were released April 30, on bacteria in ground turkey meat. In an email, the FDA's Isa says the report leaves out information that would have been helpful, such as \"details about which types of bacteria were found to be resistant to which antibiotics.\"\u003c/p>\n\u003cp>\u003cstrong>UPDATE, Wednesday, May 1, 12:30 p.m.\u003c/strong>\u003c/p>\n\u003cp>The FDA acknowledges that it overlooked \u003ca href=\"http://www.consumerreports.org/content/dam/cro/magazine-articles/2013/June/Consumer_Reports_Ground_Turkey_Drug_Resistance_6-13.pdf\">a table\u003c/a> in the report that does include the details on which bacteria were resistant to individual antibiotics.\u003c/p>\n\u003cp>\u003cem>And the original post continues...\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.eatturkey.com/home.html\">National Turkey Federation\u003c/a>, meanwhile, says it believes turkey producers are using antibiotics judiciously — and that their practices help keep turkey flocks healthy. They point out that in general, the antibiotics used most in raising turkeys are not the same antibiotics that are relied upon to treat people.\u003c/p>\n\u003cp>NTF President Joel Brandenberger says animal agriculture is only one piece of the puzzle in the problem of antibiotic resistance, but he recognizes FDA's efforts to work with producers to restrict their use of the drugs.\u003c/p>\n\u003cp>\"The National Turkey Federation has been cautiously supportive of FDA's strategy,\" says Brandenberger.\u003c/p>\n\u003cp>According to poultry scientist \u003ca href=\"http://animalscience.psu.edu/directory/mrh4\">Michael Hulet\u003c/a> at Penn State University, the poultry industry has already stopped using a lot of the drugs that are still used to treat infections in humans, like ciprofloxacin. And, he says, when the industry does use the same drugs that doctors prescribe to sick people — drugs like tetracycline — it's usually only to treat animals that are truly sick, not to prevent disease.\u003c/p>\n\u003cp>\"The industry has really cut back on the number of drugs used [for routine prevention of disease in healthy animals] because of some of the concern about resistance,\" Hulet says.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming says it's impossible to confirm whether the poultry industry's claims are true, because there are no publicly available data on how the drugs are actually used. \"So far, all we really have is 'trust' and no way to verify,\" says Hansen.\u003c/p>\n\u003cp>Lawmakers on Capitol Hill have proposed new legislation that would restrict the use of antibiotics in food animals and eight classes of antibiotics for human use only.\u003c/p>\n\u003cp>\"We need to take action to confront this growing public health crisis before routine infections like strep throat become fatal,\" Democratic New York Rep. Louise Slaughter, author of the \u003ca href=\"http://www.louise.house.gov/index.php?option=com_content&view=article&id=2873:slaughter-introduces-preservation-of-antibiotics-for-medical-treatment-act&catid=103:2013-press-releases&Itemid=55\">legislation,\u003c/a> said in a statement.\u003cstrong>\u003cbr>\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003cem>Consumer Reports\u003c/em> found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.",
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"description": "Consumer Reports found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61150\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\" alt=\"A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\" width=\"666\" height=\"500\" class=\"size-full wp-image-61150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">The Salt at NPR\u003c/a> (05/01/13)\u003c/p>\n\u003cp>Consumer groups are stepping up pressure on animal producers and their practice of giving antibiotics to healthy animals to prevent disease. In two new reports, the groups say they're worried that the preventive use of antibiotics is contributing to the development of antibiotic-resistant bacteria, which get harder to treat in humans and animals over time.\u003c/p>\n\u003cp>This week, \u003cem>Consumer Reports\u003c/em> released a \u003ca href=\"http://www.consumerreports.org/turkey0613\">report\u003c/a> looking at bacteria on turkey meat that are resistant to medicines used for humans. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics.\u003c/p>\n\u003cp>\"We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease,\" says Urvashi Rangan, director of the food safety and sustainability group at \u003cem>Consumer Reports.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The findings came on the heels of a \u003ca href=\"http:/www.ewg.org/meateatersguide/superbugs/\">report\u003c/a> from another consumer advocacy organization, the Environmental Working Group, which analyzed data collected by the federal government's \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/NationalAntimicrobialResistanceMonitoringSystem/UCM334834.pdf\">National Antimicrobial Resistance Monitoring System.\u003c/a> It also documented high levels of antibiotic-resistant bacteria in store-bought meats.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm348794\">took issue\u003c/a> with this EWG analysis, saying it came to \"misleading conclusions.\" But meanwhile, the agency has weighed in on the complex problem of antibiotic resistance by calling for the \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm217464.htm\">judicious use \u003c/a>of antibiotics in food-producing animals.\u003c/p>\n\u003cp>\"One way FDA is working to address this issue [of resistance] is to phase out the use of antibiotics in food animals for growth promotion and feed efficiency,\" says Jalil Isa, a spokesman for the agency. \"FDA believes these drugs should be used only in situations where they are necessary for ensuring animal health, and done so under the oversight of a veterinarian.\"\u003c/p>\n\u003cp>The most recent \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm338178.htm\">data\u003c/a> from the FDA show that about 30 million pounds of antibiotics each year are purchased for use in farm animals. That's about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">four times more\u003c/a> than what doctors prescribe to people.\u003c/p>\n\u003cp>Around 74 percent of those drugs aren't used to treat sick animals. Instead, farmers administer them at low doses to help animals grow faster and prevent infections.\u003c/p>\n\u003cp>Diana Goodpasture of Akron, Ohio, knows what it's like to be sickened by a strain of salmonella bacteria that's resistant to antibiotic treatment. In June 2011, after she ate a turkey burger that she had grilled, she became so sick that she was hospitalized for five days.\u003c/p>\n\u003cp>\"It was terrible; it was the worst thing I ever experienced in my life,\" Goodpasture tells The Salt. She was infected with \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg/\">salmonella Heidelberg\u003c/a> that was resistant to three types of antibiotics: ampicillin, streptomycin and tetracycline. The tainted meat was part of a massive \u003ca href=\"http://www.npr.org/2011/08/05/139014983/salmonella-strain-in-turkey-recall-resists-antibiotics\">ground turkey recall. \u003c/a>\u003c/p>\n\u003cp>\u003cem>Consumer Reports\u003c/em> briefed several government agencies on its findings, which were released April 30, on bacteria in ground turkey meat. In an email, the FDA's Isa says the report leaves out information that would have been helpful, such as \"details about which types of bacteria were found to be resistant to which antibiotics.\"\u003c/p>\n\u003cp>\u003cstrong>UPDATE, Wednesday, May 1, 12:30 p.m.\u003c/strong>\u003c/p>\n\u003cp>The FDA acknowledges that it overlooked \u003ca href=\"http://www.consumerreports.org/content/dam/cro/magazine-articles/2013/June/Consumer_Reports_Ground_Turkey_Drug_Resistance_6-13.pdf\">a table\u003c/a> in the report that does include the details on which bacteria were resistant to individual antibiotics.\u003c/p>\n\u003cp>\u003cem>And the original post continues...\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.eatturkey.com/home.html\">National Turkey Federation\u003c/a>, meanwhile, says it believes turkey producers are using antibiotics judiciously — and that their practices help keep turkey flocks healthy. They point out that in general, the antibiotics used most in raising turkeys are not the same antibiotics that are relied upon to treat people.\u003c/p>\n\u003cp>NTF President Joel Brandenberger says animal agriculture is only one piece of the puzzle in the problem of antibiotic resistance, but he recognizes FDA's efforts to work with producers to restrict their use of the drugs.\u003c/p>\n\u003cp>\"The National Turkey Federation has been cautiously supportive of FDA's strategy,\" says Brandenberger.\u003c/p>\n\u003cp>According to poultry scientist \u003ca href=\"http://animalscience.psu.edu/directory/mrh4\">Michael Hulet\u003c/a> at Penn State University, the poultry industry has already stopped using a lot of the drugs that are still used to treat infections in humans, like ciprofloxacin. And, he says, when the industry does use the same drugs that doctors prescribe to sick people — drugs like tetracycline — it's usually only to treat animals that are truly sick, not to prevent disease.\u003c/p>\n\u003cp>\"The industry has really cut back on the number of drugs used [for routine prevention of disease in healthy animals] because of some of the concern about resistance,\" Hulet says.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming says it's impossible to confirm whether the poultry industry's claims are true, because there are no publicly available data on how the drugs are actually used. \"So far, all we really have is 'trust' and no way to verify,\" says Hansen.\u003c/p>\n\u003cp>Lawmakers on Capitol Hill have proposed new legislation that would restrict the use of antibiotics in food animals and eight classes of antibiotics for human use only.\u003c/p>\n\u003cp>\"We need to take action to confront this growing public health crisis before routine infections like strep throat become fatal,\" Democratic New York Rep. Louise Slaughter, author of the \u003ca href=\"http://www.louise.house.gov/index.php?option=com_content&view=article&id=2873:slaughter-introduces-preservation-of-antibiotics-for-medical-treatment-act&catid=103:2013-press-releases&Itemid=55\">legislation,\u003c/a> said in a statement.\u003cstrong>\u003cbr>\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why An Immigration Deal Won't Solve The Farmworker Shortage",
"title": "Why An Immigration Deal Won't Solve The Farmworker Shortage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61140\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dudafarms_wide-edb14add9426c7c2b1e2bd9c4d2d3c74f801ab7f-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dudafarms_wide-edb14add9426c7c2b1e2bd9c4d2d3c74f801ab7f-s40.jpg\" alt=\"American farms like this iceberg lettuce field owned by Duda Farm Fresh Foods outside Salinas, Calif., are facing a dwindling supply of farmworkers from rural Mexico. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-61140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American farms like this iceberg lettuce field owned by Duda Farm Fresh Foods outside Salinas, Calif., are facing a dwindling supply of farmworkers from rural Mexico. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180053057/why-an-immigration-deal-wont-solve-the-farmworker-shortage\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>The Salinas Valley in Northern California grows about 80 percent of the country's lettuce, and it takes a lot of people to pick and pack it. In a field owned by \u003ca href=\"http://www.dudafresh.com/\">Duda Farm Fresh Foods\u003c/a>, a dozen \u003cem>lechugueros, \u003c/em>or lettuce pickers, are bent at the waist, cutting heads of iceberg lettuce. They work frantically to stay in front of a line of 12 more packers, who seal them with tape and toss them onto a conveyor belt.\u003c/p>\n\u003cp>\"There's a lot more going on here than meets the eye,\" says Sammy Duda, the company's vice president. \"The way the lettuce is trimmed is much more difficult to do if you don't trim it properly.\"\u003c/p>\n\u003cp>Duda hires 1,000 or more field workers every harvest, paying them about $12 an hour. Many don't have papers, but Duda says he has no other choice. Hardly any Americans apply for these jobs, he says, and most who do, don't stay.\u003c/p>\n\u003cp>\"This has always been an immigrant job, whether it's, like I say, back from the Dust Bowl group,\" Duda says. \"This is not a new phenomenon.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Labor shortages aren't a new phenomenon, either, in this valley \u003ca href=\"http://www.pbs.org/wnet/need-to-know/culture/slideshow-steinbecks-salinas-valley/16441/#1\">made famous\u003c/a> by John Steinbeck. But things have gotten worse lately.\u003c/p>\n\u003cp>A lot of the migrant workers who came from rural Mexico are getting too old for this back-breaking work, and their kids don't want to do it at all.\u003c/p>\n\u003cp>\"It's hard, because I've been working in the fields for like 12 years now,\" says 29-year-old Marco Lara.\u003c/p>\n\u003cp>He says many of his extended family and friends back in his native Mexican state of Michoacan don't want to cross the border right now. Hiring a \"\u003ca href=\"http://www.npr.org/2012/04/19/150973748/inside-the-hidden-world-of-immigrant-smuggling\">coyote\u003c/a>\" costs a lot more than it once did, and the border is a lot more dangerous.\u003c/p>\n\u003cfigure id=\"attachment_61139\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thinningharvester-2ce6738759e05f6f05be97c7fd99d50bc5064990-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thinningharvester-2ce6738759e05f6f05be97c7fd99d50bc5064990-s3.jpg\" alt=\"Some people hope that machines like this automated spinach harvester will help farmers deal will less immigrant labor. Photo: Kirk Siegler/NPR\" width=\"250\" class=\"size-full wp-image-61139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people hope that machines like this automated spinach harvester will help farmers deal will less immigrant labor. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's people that just don't want to risk coming here,\" Lara says. \"I [lost] two friends on the border three years ago.\"\u003c/p>\n\u003cp>Duda says the proposed immigration overhaul bill might solve some of these problems. For one, it would give thousands of workers a path to legal residency and make it easier for others to enter the U.S. But he says those things are probably just stopgap fixes.\u003c/p>\n\u003cp>\"It'll help us in the short term. The long term? Remains to be seen,\" Duda says.\u003c/p>\n\u003cp>Since the late 1990s, there has been a slow but steady decline in the number of rural Mexicans migrating north. Agriculture economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/j.%20edward-taylor/\">Ed Taylor\u003c/a> at the University of California, Davis, says that decline has little to do with U.S. immigration policy.\u003c/p>\n\u003cp>Taylor's research suggests that declining birth rates in rural Mexico, where the economy has also improved in recent years, is the reason why fewer migrants are coming to the U.S. And since farms in Mexico have also expanded to meet the year-round produce demands north of the border, why risk going north?\u003c/p>\n\u003cp>\"Many [American] farmers also have this sense that, if Washington can just get its house in order and pass immigration reform, their problems will be over, and that isn't what our research is showing,\" Taylor says.\u003c/p>\n\u003cp>Farms here are going to have to learn how to do more with less immigrant labor, Taylor says. That means switching to less labor-intensive crops, or mechanization.\u003c/p>\n\u003cp>In the Salinas Valley town of Gonzales, Frank Maconachy with the company \u003ca href=\"http://www.ramsayhighlander.com/about/index.htm\">Ramsay Highlander\u003c/a> may have an answer for farmers worried about big labor shortages.\u003c/p>\n\u003cp>\"The labor resource is dwindling, so we needed to develop a machine that could mechanically cut ... efficiently, effectively, safely and get the crop to market competitively,\" he says.\u003c/p>\n\u003cp>That machine is an automatic spinach harvester. His company custom builds them to suit individual farmers' needs — different blades and equipment to pick celery, for example. But the main point is it reduces the need for workers.\u003c/p>\n\u003cp>\"One operator can now harvest 12- to 15,000 pounds of spinach or baby leaf in an hour, where typically a crew of 30 people would be on their hands and knees cutting this with knives and would do half of that volume at best,\" Maconachy says.\u003c/p>\n\u003cp>But efficiency comes with a price: $250,000 for one of these machines.\u003c/p>\n\u003cp>Sammy Duda isn't quite ready to make that kind of investment. Machines can't do everything, he says. \"It's very difficult to duplicate the eyes and the feel of a worker when it comes to maturity and quality of the crop.\"\u003c/p>\n\u003cp>Even as he focuses on the current immigration bill and whether it will help him get enough workers to get through these next few years, he knows his business is going to have to change. Technology once radically changed this valley when refrigeration allowed iceberg lettuce to be shipped all over the country.\u003c/p>\n\u003cp>\"This particular valley was founded on innovation,\" he says. \"There's a lot of bright people that have their radar going, and so as labor issues change, we adapt or we die.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180053057/why-an-immigration-deal-wont-solve-the-farmworker-shortage\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Many farmers are cheering government proposals to give thousands of seasonal farmworkers a path to legal status. But even if the bill passes, it won't solve the long-term trend of fewer migrants coming north to work on U.S. farms. Farmers will instead have to learn how to do more with less immigrant labor.",
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"title": "Why An Immigration Deal Won't Solve The Farmworker Shortage | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61140\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dudafarms_wide-edb14add9426c7c2b1e2bd9c4d2d3c74f801ab7f-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dudafarms_wide-edb14add9426c7c2b1e2bd9c4d2d3c74f801ab7f-s40.jpg\" alt=\"American farms like this iceberg lettuce field owned by Duda Farm Fresh Foods outside Salinas, Calif., are facing a dwindling supply of farmworkers from rural Mexico. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-61140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American farms like this iceberg lettuce field owned by Duda Farm Fresh Foods outside Salinas, Calif., are facing a dwindling supply of farmworkers from rural Mexico. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180053057/why-an-immigration-deal-wont-solve-the-farmworker-shortage\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>The Salinas Valley in Northern California grows about 80 percent of the country's lettuce, and it takes a lot of people to pick and pack it. In a field owned by \u003ca href=\"http://www.dudafresh.com/\">Duda Farm Fresh Foods\u003c/a>, a dozen \u003cem>lechugueros, \u003c/em>or lettuce pickers, are bent at the waist, cutting heads of iceberg lettuce. They work frantically to stay in front of a line of 12 more packers, who seal them with tape and toss them onto a conveyor belt.\u003c/p>\n\u003cp>\"There's a lot more going on here than meets the eye,\" says Sammy Duda, the company's vice president. \"The way the lettuce is trimmed is much more difficult to do if you don't trim it properly.\"\u003c/p>\n\u003cp>Duda hires 1,000 or more field workers every harvest, paying them about $12 an hour. Many don't have papers, but Duda says he has no other choice. Hardly any Americans apply for these jobs, he says, and most who do, don't stay.\u003c/p>\n\u003cp>\"This has always been an immigrant job, whether it's, like I say, back from the Dust Bowl group,\" Duda says. \"This is not a new phenomenon.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Labor shortages aren't a new phenomenon, either, in this valley \u003ca href=\"http://www.pbs.org/wnet/need-to-know/culture/slideshow-steinbecks-salinas-valley/16441/#1\">made famous\u003c/a> by John Steinbeck. But things have gotten worse lately.\u003c/p>\n\u003cp>A lot of the migrant workers who came from rural Mexico are getting too old for this back-breaking work, and their kids don't want to do it at all.\u003c/p>\n\u003cp>\"It's hard, because I've been working in the fields for like 12 years now,\" says 29-year-old Marco Lara.\u003c/p>\n\u003cp>He says many of his extended family and friends back in his native Mexican state of Michoacan don't want to cross the border right now. Hiring a \"\u003ca href=\"http://www.npr.org/2012/04/19/150973748/inside-the-hidden-world-of-immigrant-smuggling\">coyote\u003c/a>\" costs a lot more than it once did, and the border is a lot more dangerous.\u003c/p>\n\u003cfigure id=\"attachment_61139\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thinningharvester-2ce6738759e05f6f05be97c7fd99d50bc5064990-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thinningharvester-2ce6738759e05f6f05be97c7fd99d50bc5064990-s3.jpg\" alt=\"Some people hope that machines like this automated spinach harvester will help farmers deal will less immigrant labor. Photo: Kirk Siegler/NPR\" width=\"250\" class=\"size-full wp-image-61139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people hope that machines like this automated spinach harvester will help farmers deal will less immigrant labor. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's people that just don't want to risk coming here,\" Lara says. \"I [lost] two friends on the border three years ago.\"\u003c/p>\n\u003cp>Duda says the proposed immigration overhaul bill might solve some of these problems. For one, it would give thousands of workers a path to legal residency and make it easier for others to enter the U.S. But he says those things are probably just stopgap fixes.\u003c/p>\n\u003cp>\"It'll help us in the short term. The long term? Remains to be seen,\" Duda says.\u003c/p>\n\u003cp>Since the late 1990s, there has been a slow but steady decline in the number of rural Mexicans migrating north. Agriculture economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/j.%20edward-taylor/\">Ed Taylor\u003c/a> at the University of California, Davis, says that decline has little to do with U.S. immigration policy.\u003c/p>\n\u003cp>Taylor's research suggests that declining birth rates in rural Mexico, where the economy has also improved in recent years, is the reason why fewer migrants are coming to the U.S. And since farms in Mexico have also expanded to meet the year-round produce demands north of the border, why risk going north?\u003c/p>\n\u003cp>\"Many [American] farmers also have this sense that, if Washington can just get its house in order and pass immigration reform, their problems will be over, and that isn't what our research is showing,\" Taylor says.\u003c/p>\n\u003cp>Farms here are going to have to learn how to do more with less immigrant labor, Taylor says. That means switching to less labor-intensive crops, or mechanization.\u003c/p>\n\u003cp>In the Salinas Valley town of Gonzales, Frank Maconachy with the company \u003ca href=\"http://www.ramsayhighlander.com/about/index.htm\">Ramsay Highlander\u003c/a> may have an answer for farmers worried about big labor shortages.\u003c/p>\n\u003cp>\"The labor resource is dwindling, so we needed to develop a machine that could mechanically cut ... efficiently, effectively, safely and get the crop to market competitively,\" he says.\u003c/p>\n\u003cp>That machine is an automatic spinach harvester. His company custom builds them to suit individual farmers' needs — different blades and equipment to pick celery, for example. But the main point is it reduces the need for workers.\u003c/p>\n\u003cp>\"One operator can now harvest 12- to 15,000 pounds of spinach or baby leaf in an hour, where typically a crew of 30 people would be on their hands and knees cutting this with knives and would do half of that volume at best,\" Maconachy says.\u003c/p>\n\u003cp>But efficiency comes with a price: $250,000 for one of these machines.\u003c/p>\n\u003cp>Sammy Duda isn't quite ready to make that kind of investment. Machines can't do everything, he says. \"It's very difficult to duplicate the eyes and the feel of a worker when it comes to maturity and quality of the crop.\"\u003c/p>\n\u003cp>Even as he focuses on the current immigration bill and whether it will help him get enough workers to get through these next few years, he knows his business is going to have to change. Technology once radically changed this valley when refrigeration allowed iceberg lettuce to be shipped all over the country.\u003c/p>\n\u003cp>\"This particular valley was founded on innovation,\" he says. \"There's a lot of bright people that have their radar going, and so as labor issues change, we adapt or we die.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180053057/why-an-immigration-deal-wont-solve-the-farmworker-shortage\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee Influenced The Course Of History",
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"content": "\u003cfigure id=\"attachment_60714\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\" alt=\"An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750.\u003cbr>Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_14.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">The Salt at NPR Food\u003c/a> (04/24/13)\u003c/p>\n\u003cp>Coffee is a powerful beverage. On a personal level, it helps keep us awake and active. On a much broader level, it has helped shape our history and continues to shape our culture.\u003c/p>\n\u003cp>Coffee plants grow wild in Ethiopia and were probably used by nomadic tribes for thousands of years, but it wasn't until the 1400s that people figured out they could roast its seeds. \"Then it really took off,\" historian \u003ca href=\"http://markpendergrast.com/\">Mark Pendergrast\u003c/a> — author of \u003cem>Uncommon Grounds: The History of Coffee and How It Transformed Our World\u003c/em>\u003cem> \u003c/em>— tells \u003cem>Morning Edition\u003c/em> host Steve Inskeep.\u003c/p>\n\u003cp>By the 1500s, he says, the drink had spread to coffeehouses across the Arab world. Within another 150 years, it took Europe by storm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \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": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"title": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_03.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/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\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": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Study Finds No Harm In Occasional Drink During Pregnancy",
"title": "Study Finds No Harm In Occasional Drink During Pregnancy",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The study looked at about 10,000 British children born at the turn of this century and found no developmental problems among those whose mothers drank moderately during pregnancy. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003cstrong>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "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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},
"mindshift": {
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"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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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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