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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Bands Aren't The Only Things That Incubate At Music Festivals",
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"content": "\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the start of Coachella this weekend reminds us, tis the season for outdoor music festivals. But great bands aren't the only things these massive, multiday gatherings can foster. Two recent studies document how such events can be breeding grounds for foodborne illnesses that rock your belly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\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_59815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot-1024x767.jpg\" alt=\"Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176843210/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants\">The Salt at NPR Food\u003c/a> (4/11/13)\u003c/p>\n\u003cp>For years, undercover videos documenting animal cruelty at farms and slaughterhouses have cast the nation's meat and dairy farmers in a grim light.\u003c/p>\n\u003cp>In response, the livestock industry supported legislative efforts in multiple states designed to keep cameras from recording without permission in livestock plants. The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">reported\u003c/a> on these efforts, which activists call \"ag gag\" bills, last year.\u003c/p>\n\u003cp>But recently, the livestock industry seems to have taken a sharp turn in its legislative tactics.\u003c/p>\n\u003cp>Consider Assembly Bill 343 in California. Introduced in February, this bill would not prohibit a person from seeking employment at a slaughterhouse under false pretenses, which Iowa and several other states have outlawed. Nor would it forbid anyone from using a hidden camera while on the job, which Utah recently made illegal. All that AB 343 would do, in fact, is require that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It sounds like the type of bill that animal welfare groups would welcome — but it isn't. Rather, these groups have branded AB 343 as simply a new, and subtler, attempt to stifle undercover investigations of animal cruelty.\u003c/p>\n\u003cp>\"The 48-hour time limit is a new twist to stop people from compiling information,\" says Amanda Hitt of the \u003ca href=\"http://www.whistleblower.org/\">Government Accountability Project\u003c/a>, a Washington, D.C.-based group that helps investigate reports of animal abuses.\u003c/p>\n\u003cp>According to Hitt, in order to prove that a serious animal abuse problem is occurring, undercover investigators must gather lengthy documentation. \"You can't prove that animal abuse is systemic and recurring through one snapshot or video of an abused cow,\" she says.\u003c/p>\n\u003cp>For this reason, says Matt Rice of the group \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, \"the last thing we want to do is go to law enforcement at the first sign of animal abuses.\"\u003c/p>\n\u003cp>But \u003ca href=\"http://www.calcattlemen.org/about_cca/cca_director_of_government_relations.aspx\">Justin Oldfield\u003c/a>, of the California Cattlemen's Association — AB 343's sponsor — says the bill only intends to protect animals. Rather than allowing witnesses to keep quiet while they continue to film or photograph, Oldfield says, the bill mandates prompt reporting. He says that requirement will allow enforcement agencies to take swift action at the first indication of abused animals.\u003c/p>\n\u003cp>But not everyone trusts that authorities will respond to such reports of abuse in the absence of uninterrupted undercover investigations lasting weeks or months.\u003c/p>\n\u003cp>\u003ca href=\"http://www.law.ucla.edu/faculty/all-faculty-profiles/professors/Pages/taimie-l-bryant.aspx\">Taimie Bryant\u003c/a>, a professor at UCLA School of Law who focuses on animal law, tells The Salt that public prosecutors tend to prioritize types of crimes other than those involving animal cruelty.\u003c/p>\n\u003cp>In the past, videos shot by the Humane Society of the United States and turned over to federal prosecutors have resulted in quick action and the filing of charges, \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?pagewanted=all\">The New York Times\u003c/a> recently reported.\u003c/p>\n\u003cp>In the case mentioned by \u003cem>The Times,\u003c/em> charges were filed before the undercover video was made public. But that's uncommon in animal-related cases, according to\u003cstrong> \u003c/strong>Bryant. She says legal action usually only occurs if there is media coverage, public outrage and pressure to prosecute.\u003c/p>\n\u003cp>\"Public response [to livestock abuse videos] and clamor are what usually moves these types of cases up the ladder of priorities and motivates prosecutors to take action,\" she says.\u003c/p>\n\u003cp>Even in court, judges are often easy on defendants \"if the evidence of animal abuse is thin,\" Bryant says.\u003c/p>\n\u003cp>In 2009, Mercy for Animals publicly revealed seven weeks' worth of footage recorded at the Willet Dairy in Locke, N.Y. The videos show employees cutting off cows' horns and tails without using anesthesia. Bellowing calves are seen dragged by the legs away from their mothers. At least one worker was recorded digging his fingers into a struggling calf's eye socket. Eventually, an employee named Phil Niles was fined several hundred dollars on a misdemeanor animal cruelty conviction.\u003c/p>\n\u003cp>The Cayuga County district attorney who handled the case, Jon Budelmann, tells The Salt that Niles' conviction was based largely on footage that showed Niles hitting a cow on the head with a wrench. Other events and images recorded at the Willet Dairy might also appear cruel to some outsiders, he says. But those events did not provide grounds for criminal prosecution, because \"they were considered normal within the industry,\" Budelmann explains.\u003c/p>\n\u003cp>Occasionally, federal meat inspectors do speak up for animals — but their superiors don't necessarily listen.\u003c/p>\n\u003cp>Take the case of USDA veterinarian and slaughterhouse inspector \u003ca href=\"http://www.huffingtonpost.com/wayne-pacelle/action-needed-to-better-e_b_488424.html\">Dean Wyatt\u003c/a>. In 2010, Wyatt testified before a House subcommittee that, on several occasions, he was either overruled or threatened with demotion or transfer after he told superiors about instances of extreme animal abuse he'd witnessed.\u003c/p>\n\u003cp>Wyatt said he'd seen employees butchering live animals at both Bushway Packing, a veal plant in Vermont, and at Seaboard Foods, a pig slaughterhouse in Oklahoma.\u003c/p>\n\u003cp>\"He went up the chain of command reporting violations [at the Bushway veal slaughterhouse in Vermont], and they did nothing until the Humane Society [of the United States'] video came out,\" says Hitt with the Government Accountability Project.\u003c/p>\n\u003cp>California's AB 343 is scheduled to be heard by the state Assembly on April 17. Tennessee, Vermont and Nebraska are also now considering legislation that includes clauses with time limits on turning over recordings of animal abuse.\u003c/p>\n\u003cp>If these bills become law, they could eliminate the only source of oversight available at dairies and feedlots, warns Bryant at UCLA. She says that federal inspectors assigned to oversee animal welfare only work at slaughterhouses.\u003c/p>\n\u003cp>\"But for dairies and feedlots,\" she says, \"these undercover videos are all we have.\" \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": "Legislation introduced in several states would require anyone who records evidence of animal abuse to turn it over to authorities within a set period of time. But animal rights activists aren't welcoming these measures: They see the bills as veiled attempts to stifle long-term undercover investigations that can prove a pattern of abuse.",
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"description": "Legislation introduced in several states would require anyone who records evidence of animal abuse to turn it over to authorities within a set period of time. But animal rights activists aren't welcoming these measures: They see the bills as veiled attempts to stifle long-term undercover investigations that can prove a pattern of abuse.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/feedlot-1024x767.jpg\" alt=\"Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows wait to be milked at a California dairy farm. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176843210/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants\">The Salt at NPR Food\u003c/a> (4/11/13)\u003c/p>\n\u003cp>For years, undercover videos documenting animal cruelty at farms and slaughterhouses have cast the nation's meat and dairy farmers in a grim light.\u003c/p>\n\u003cp>In response, the livestock industry supported legislative efforts in multiple states designed to keep cameras from recording without permission in livestock plants. The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">reported\u003c/a> on these efforts, which activists call \"ag gag\" bills, last year.\u003c/p>\n\u003cp>But recently, the livestock industry seems to have taken a sharp turn in its legislative tactics.\u003c/p>\n\u003cp>Consider Assembly Bill 343 in California. Introduced in February, this bill would not prohibit a person from seeking employment at a slaughterhouse under false pretenses, which Iowa and several other states have outlawed. Nor would it forbid anyone from using a hidden camera while on the job, which Utah recently made illegal. All that AB 343 would do, in fact, is require that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It sounds like the type of bill that animal welfare groups would welcome — but it isn't. Rather, these groups have branded AB 343 as simply a new, and subtler, attempt to stifle undercover investigations of animal cruelty.\u003c/p>\n\u003cp>\"The 48-hour time limit is a new twist to stop people from compiling information,\" says Amanda Hitt of the \u003ca href=\"http://www.whistleblower.org/\">Government Accountability Project\u003c/a>, a Washington, D.C.-based group that helps investigate reports of animal abuses.\u003c/p>\n\u003cp>According to Hitt, in order to prove that a serious animal abuse problem is occurring, undercover investigators must gather lengthy documentation. \"You can't prove that animal abuse is systemic and recurring through one snapshot or video of an abused cow,\" she says.\u003c/p>\n\u003cp>For this reason, says Matt Rice of the group \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, \"the last thing we want to do is go to law enforcement at the first sign of animal abuses.\"\u003c/p>\n\u003cp>But \u003ca href=\"http://www.calcattlemen.org/about_cca/cca_director_of_government_relations.aspx\">Justin Oldfield\u003c/a>, of the California Cattlemen's Association — AB 343's sponsor — says the bill only intends to protect animals. Rather than allowing witnesses to keep quiet while they continue to film or photograph, Oldfield says, the bill mandates prompt reporting. He says that requirement will allow enforcement agencies to take swift action at the first indication of abused animals.\u003c/p>\n\u003cp>But not everyone trusts that authorities will respond to such reports of abuse in the absence of uninterrupted undercover investigations lasting weeks or months.\u003c/p>\n\u003cp>\u003ca href=\"http://www.law.ucla.edu/faculty/all-faculty-profiles/professors/Pages/taimie-l-bryant.aspx\">Taimie Bryant\u003c/a>, a professor at UCLA School of Law who focuses on animal law, tells The Salt that public prosecutors tend to prioritize types of crimes other than those involving animal cruelty.\u003c/p>\n\u003cp>In the past, videos shot by the Humane Society of the United States and turned over to federal prosecutors have resulted in quick action and the filing of charges, \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?pagewanted=all\">The New York Times\u003c/a> recently reported.\u003c/p>\n\u003cp>In the case mentioned by \u003cem>The Times,\u003c/em> charges were filed before the undercover video was made public. But that's uncommon in animal-related cases, according to\u003cstrong> \u003c/strong>Bryant. She says legal action usually only occurs if there is media coverage, public outrage and pressure to prosecute.\u003c/p>\n\u003cp>\"Public response [to livestock abuse videos] and clamor are what usually moves these types of cases up the ladder of priorities and motivates prosecutors to take action,\" she says.\u003c/p>\n\u003cp>Even in court, judges are often easy on defendants \"if the evidence of animal abuse is thin,\" Bryant says.\u003c/p>\n\u003cp>In 2009, Mercy for Animals publicly revealed seven weeks' worth of footage recorded at the Willet Dairy in Locke, N.Y. The videos show employees cutting off cows' horns and tails without using anesthesia. Bellowing calves are seen dragged by the legs away from their mothers. At least one worker was recorded digging his fingers into a struggling calf's eye socket. Eventually, an employee named Phil Niles was fined several hundred dollars on a misdemeanor animal cruelty conviction.\u003c/p>\n\u003cp>The Cayuga County district attorney who handled the case, Jon Budelmann, tells The Salt that Niles' conviction was based largely on footage that showed Niles hitting a cow on the head with a wrench. Other events and images recorded at the Willet Dairy might also appear cruel to some outsiders, he says. But those events did not provide grounds for criminal prosecution, because \"they were considered normal within the industry,\" Budelmann explains.\u003c/p>\n\u003cp>Occasionally, federal meat inspectors do speak up for animals — but their superiors don't necessarily listen.\u003c/p>\n\u003cp>Take the case of USDA veterinarian and slaughterhouse inspector \u003ca href=\"http://www.huffingtonpost.com/wayne-pacelle/action-needed-to-better-e_b_488424.html\">Dean Wyatt\u003c/a>. In 2010, Wyatt testified before a House subcommittee that, on several occasions, he was either overruled or threatened with demotion or transfer after he told superiors about instances of extreme animal abuse he'd witnessed.\u003c/p>\n\u003cp>Wyatt said he'd seen employees butchering live animals at both Bushway Packing, a veal plant in Vermont, and at Seaboard Foods, a pig slaughterhouse in Oklahoma.\u003c/p>\n\u003cp>\"He went up the chain of command reporting violations [at the Bushway veal slaughterhouse in Vermont], and they did nothing until the Humane Society [of the United States'] video came out,\" says Hitt with the Government Accountability Project.\u003c/p>\n\u003cp>California's AB 343 is scheduled to be heard by the state Assembly on April 17. Tennessee, Vermont and Nebraska are also now considering legislation that includes clauses with time limits on turning over recordings of animal abuse.\u003c/p>\n\u003cp>If these bills become law, they could eliminate the only source of oversight available at dairies and feedlots, warns Bryant at UCLA. She says that federal inspectors assigned to oversee animal welfare only work at slaughterhouses.\u003c/p>\n\u003cp>\"But for dairies and feedlots,\" she says, \"these undercover videos are all we have.\" \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": "As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts ",
"title": "As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\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_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\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": "Surprise: Organic Apples And Pears Aren't Free Of Antibiotics",
"title": "Surprise: Organic Apples And Pears Aren't Free Of Antibiotics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59690\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples-1024x767.jpg\" alt=\"Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176606069/surprise-organic-apples-and-pears-aren-t-free-of-antibiotics\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>Apples and especially pears are vulnerable to a nasty bacterial infection called fire blight that, left unchecked, can spread quickly, killing fruit trees and sometimes devastating whole orchards.\u003c/p>\n\u003cp>\"It's basically like a gangrene of your limbs. It's hard to stop\" once it takes a hold, says \u003ca href=\"http://bpp.oregonstate.edu/johnson\">Ken Johnson\u003c/a>, a plant pathologist at Oregon State University.\u003c/p>\n\u003cp>It's such a big threat that for decades, growers have seen two antibiotics, streptomycin and oxytetracycline, as vital weapons in the fight to control the disease – even on organic apples and pears.\u003c/p>\n\u003cp>But their use has raised questions about transparency in organic labeling, amid concerns about the overuse of antibiotics in food production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This isn't what consumers expect out of organics,\" says \u003ca href=\"http://www.consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, the director of consumer safety and sustainability at Consumer Reports. \"Organic is supposed to be consistent in meaning,\" she tells The Salt.\u003c/p>\n\u003cp>Here's the back story.\u003c/p>\n\u003cp>When the U.S. Department of Agriculture's national organic labeling standards went into effect in 2002, the two antibiotics were \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/NOPPetitionedSubstancesDatabase\">listed\u003c/a> as synthetic materials approved for use in organic apple and pear production. Items on that list are revisited on a periodic basis. The notion behind the exemption for these two fruit crops was that, in-between reviews, growers would devise effective non-antibiotic-based methods for controlling fire blight.\u003c/p>\n\u003cp>But the antibiotic exemption is set to expire in October 2014. This week, the National Organic Standards Board is meeting in Portland, Ore., to decide on a petition from organic growers to extend that exemption one more time. Consumers Union, the policy arm of Consumer Reports, is among the groups who say the answer should be a resounding no.\u003c/p>\n\u003cp>Antibiotics have been used in American plant and livestock agriculture since the mid-20th century. About 80 percent of all antibiotics used in the U.S. go to livestock – not just to treat disease and prevent infections, but also, primarily, to help animals put on more weight.\u003c/p>\n\u003cp>That heavy usage has been widely blamed for promoting the spread of antibiotic-resistant bugs. And resistance can jump from bacteria that infect livestock to microbes that sicken people. The problem of drug resistance has led to widespread calls for reining in the use of antibiotics on farms, in order to preserve the medicines' effectiveness in treating human disease.\u003c/p>\n\u003cp>But antibiotic use in plant agriculture is far more limited – just a little over one-tenth of 1 percent of total agricultural use, according to Virginia Stockwell, a plant pathologist at Oregon State University who studies fire blight management. Put another way, about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">30 million pounds\u003c/a> of antibiotics were used in livestock in 2011. By comparison, 36,000 pounds of antibiotics were sprayed on fruit trees – mostly on pears and apples, according to \u003ca href=\"http://www.oie.int/eng/A_AMR2013/Presentations/S2_3_VirginiaStockwell.pdf\">data\u003c/a> from the USDA's National Agricultural Statistics Service.\u003c/p>\n\u003cp>In the U.S., up to 16 percent of all apple acreage and up to 40 percent of all pear acreage gets sprayed with antibiotics each year, she says, citing data from NASS. That's including all organic and conventionally grown fruit. Not every orchard gets sprayed every year.\u003c/p>\n\u003cp>\"There have never been any cases where we've been able to link an antibiotic-resistant pathogen in humans to orchards,\" says Stockwell, who recently conducted \u003ca href=\"http://www.tfrec.wsu.edu/pdfs/P2631.pdf\">a review\u003c/a> of the literature on the subject for the National Organic Safety Board.\u003c/p>\n\u003cp>Research suggests both of the antibiotics used on fruit crops are rendered inactive in soils, she says, minimizing concerns that residues that drift to the ground after spraying would be a problem. Any \u003ca href=\"file:///H:/2013/APRIL/antbiotics/True%20or%20false:%20If%20a%20food%20is%20USDA%20certified%20organic,%20that%20means%20it%20was%20raised%20without%20the%20use%20of%20antibiotics.\">residue\u003c/a> on fruit, she says, is miniscule.\u003c/p>\n\u003cfigure id=\"attachment_59691\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights-217x290.jpg\" alt=\"Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-59691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. \u003ca href=\"http://www.flickr.com/photos/agrilifetoday/5794253698/in/photostream/\">Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That said, fire blight resistance to streptomycin \u003cem>is\u003c/em> a concern for growers — it's now pretty common in orchards in the Pacific Northwest. That's one reason why growers have scaled back their spraying over the past two decades, Stockwell says.\u003c/p>\n\u003cp>\"Everybody is committed to eliminating this use,\" says \u003ca href=\"http://csanr.wsu.edu/pages/Granatstein\">David Granatstein\u003c/a>, a sustainable agricultural specialist with Washington State University, who works with organic farmers in his state.\u003c/p>\n\u003cp>But before all organic growers can completely give up antibiotics, he says, they need to have effective alternatives for preventing the devastation of fire blight.\u003c/p>\n\u003cp>Aggressive pruning has helped reduce reliance on antibiotic spraying. So has the use of biological controls, like bacteria that compete \u003cem>with \u003c/em>\u003cem>e.amylovora\u003c/em>\u003cem>, the microbe that causes fire blight,\u003c/em>\u003cem> \u003c/em>for nutrients on blossoms. But it's not enough.\u003cem>\u003c/em>\u003c/p>\n\u003cp>Oregon State's Ken Johnson is one of several researchers overseeing field trials of two promising antibiotic alternatives. \"I'd say we're fairly close,\" Johnson tells The Salt.\u003c/p>\n\u003cp>He's set to testify about these alternatives before the National Organic Standards Board on Wednesday. One option, called Blossom Protect, is a yeast-like fungus that blocks the fire blight bacteria from colonizing the blossom. It was registered for use with the Environmental Protection Agency late into last year's growing season, so this will be the first year lots of farmers can try it.\u003c/p>\n\u003cp>The other alternative, a copper sulfate that can be applied during bloom times without harming the fruit, has yet to be registered with the agency. Both are highly promising, according to Johnson – but they need more testing. So 2014, he says, is still a bit too soon to say goodbye to antibiotics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Most people,\" he says, \"when their livelihoods depend on it, want to see a few years of positive data before they're convinced that it is the right thing for them.\"\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": "Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.",
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"description": "Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59690\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples-1024x767.jpg\" alt=\"Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176606069/surprise-organic-apples-and-pears-aren-t-free-of-antibiotics\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>Apples and especially pears are vulnerable to a nasty bacterial infection called fire blight that, left unchecked, can spread quickly, killing fruit trees and sometimes devastating whole orchards.\u003c/p>\n\u003cp>\"It's basically like a gangrene of your limbs. It's hard to stop\" once it takes a hold, says \u003ca href=\"http://bpp.oregonstate.edu/johnson\">Ken Johnson\u003c/a>, a plant pathologist at Oregon State University.\u003c/p>\n\u003cp>It's such a big threat that for decades, growers have seen two antibiotics, streptomycin and oxytetracycline, as vital weapons in the fight to control the disease – even on organic apples and pears.\u003c/p>\n\u003cp>But their use has raised questions about transparency in organic labeling, amid concerns about the overuse of antibiotics in food production.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This isn't what consumers expect out of organics,\" says \u003ca href=\"http://www.consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, the director of consumer safety and sustainability at Consumer Reports. \"Organic is supposed to be consistent in meaning,\" she tells The Salt.\u003c/p>\n\u003cp>Here's the back story.\u003c/p>\n\u003cp>When the U.S. Department of Agriculture's national organic labeling standards went into effect in 2002, the two antibiotics were \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/NOPPetitionedSubstancesDatabase\">listed\u003c/a> as synthetic materials approved for use in organic apple and pear production. Items on that list are revisited on a periodic basis. The notion behind the exemption for these two fruit crops was that, in-between reviews, growers would devise effective non-antibiotic-based methods for controlling fire blight.\u003c/p>\n\u003cp>But the antibiotic exemption is set to expire in October 2014. This week, the National Organic Standards Board is meeting in Portland, Ore., to decide on a petition from organic growers to extend that exemption one more time. Consumers Union, the policy arm of Consumer Reports, is among the groups who say the answer should be a resounding no.\u003c/p>\n\u003cp>Antibiotics have been used in American plant and livestock agriculture since the mid-20th century. About 80 percent of all antibiotics used in the U.S. go to livestock – not just to treat disease and prevent infections, but also, primarily, to help animals put on more weight.\u003c/p>\n\u003cp>That heavy usage has been widely blamed for promoting the spread of antibiotic-resistant bugs. And resistance can jump from bacteria that infect livestock to microbes that sicken people. The problem of drug resistance has led to widespread calls for reining in the use of antibiotics on farms, in order to preserve the medicines' effectiveness in treating human disease.\u003c/p>\n\u003cp>But antibiotic use in plant agriculture is far more limited – just a little over one-tenth of 1 percent of total agricultural use, according to Virginia Stockwell, a plant pathologist at Oregon State University who studies fire blight management. Put another way, about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">30 million pounds\u003c/a> of antibiotics were used in livestock in 2011. By comparison, 36,000 pounds of antibiotics were sprayed on fruit trees – mostly on pears and apples, according to \u003ca href=\"http://www.oie.int/eng/A_AMR2013/Presentations/S2_3_VirginiaStockwell.pdf\">data\u003c/a> from the USDA's National Agricultural Statistics Service.\u003c/p>\n\u003cp>In the U.S., up to 16 percent of all apple acreage and up to 40 percent of all pear acreage gets sprayed with antibiotics each year, she says, citing data from NASS. That's including all organic and conventionally grown fruit. Not every orchard gets sprayed every year.\u003c/p>\n\u003cp>\"There have never been any cases where we've been able to link an antibiotic-resistant pathogen in humans to orchards,\" says Stockwell, who recently conducted \u003ca href=\"http://www.tfrec.wsu.edu/pdfs/P2631.pdf\">a review\u003c/a> of the literature on the subject for the National Organic Safety Board.\u003c/p>\n\u003cp>Research suggests both of the antibiotics used on fruit crops are rendered inactive in soils, she says, minimizing concerns that residues that drift to the ground after spraying would be a problem. Any \u003ca href=\"file:///H:/2013/APRIL/antbiotics/True%20or%20false:%20If%20a%20food%20is%20USDA%20certified%20organic,%20that%20means%20it%20was%20raised%20without%20the%20use%20of%20antibiotics.\">residue\u003c/a> on fruit, she says, is miniscule.\u003c/p>\n\u003cfigure id=\"attachment_59691\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights-217x290.jpg\" alt=\"Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-59691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. \u003ca href=\"http://www.flickr.com/photos/agrilifetoday/5794253698/in/photostream/\">Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That said, fire blight resistance to streptomycin \u003cem>is\u003c/em> a concern for growers — it's now pretty common in orchards in the Pacific Northwest. That's one reason why growers have scaled back their spraying over the past two decades, Stockwell says.\u003c/p>\n\u003cp>\"Everybody is committed to eliminating this use,\" says \u003ca href=\"http://csanr.wsu.edu/pages/Granatstein\">David Granatstein\u003c/a>, a sustainable agricultural specialist with Washington State University, who works with organic farmers in his state.\u003c/p>\n\u003cp>But before all organic growers can completely give up antibiotics, he says, they need to have effective alternatives for preventing the devastation of fire blight.\u003c/p>\n\u003cp>Aggressive pruning has helped reduce reliance on antibiotic spraying. So has the use of biological controls, like bacteria that compete \u003cem>with \u003c/em>\u003cem>e.amylovora\u003c/em>\u003cem>, the microbe that causes fire blight,\u003c/em>\u003cem> \u003c/em>for nutrients on blossoms. But it's not enough.\u003cem>\u003c/em>\u003c/p>\n\u003cp>Oregon State's Ken Johnson is one of several researchers overseeing field trials of two promising antibiotic alternatives. \"I'd say we're fairly close,\" Johnson tells The Salt.\u003c/p>\n\u003cp>He's set to testify about these alternatives before the National Organic Standards Board on Wednesday. One option, called Blossom Protect, is a yeast-like fungus that blocks the fire blight bacteria from colonizing the blossom. It was registered for use with the Environmental Protection Agency late into last year's growing season, so this will be the first year lots of farmers can try it.\u003c/p>\n\u003cp>The other alternative, a copper sulfate that can be applied during bloom times without harming the fruit, has yet to be registered with the agency. Both are highly promising, according to Johnson – but they need more testing. So 2014, he says, is still a bit too soon to say goodbye to antibiotics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Most people,\" he says, \"when their livelihoods depend on it, want to see a few years of positive data before they're convinced that it is the right thing for them.\"\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": "Arsenic In Beer May Come From Widely Used Filtering Process",
"title": "Arsenic In Beer May Come From Widely Used Filtering Process",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\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": "Arsenic in beer doesn't sound like a good idea, even if it's due to a centuries-old filtering process. A new study says filtering beer with diatomaceous earth could boost levels of arsenic. But it's not clear whether this poses a health risk.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\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": "NYC's Fast-Food Workers Strike, Demand 'Living Wages'",
"title": "NYC's Fast-Food Workers Strike, Demand 'Living Wages'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130404_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n \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/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\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_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he 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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"content": "\u003cfigure id=\"attachment_59490\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\" alt=\"Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-59490\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130404_me_06.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/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\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": "Rumors abound of a major shakeup in the works for U.S. food aid programs. The U.S. would give aid groups money to buy food wherever they could get it cheapest and quickest, rather than shipping abroad commodities bought in the U.S. Already, groups that profit from the current system are mounting a fight.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59490\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\" alt=\"Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-59490\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">Morning Edition\u003c/a>\u003cbr>\n \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/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\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": "What Do We Lose, And Gain, When Reducing A Life To A Recipe?",
"title": "What Do We Lose, And Gain, When Reducing A Life To A Recipe?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59479\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\" alt=\"Detail of <em>The Autumn,</em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-59479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail of \u003cem>The Autumn,\u003c/em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/02/176064249/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe\">The Salt at NPR Food\u003c/a> (4/3/13)\u003c/p>\n\u003cp>What is the essence of a life? Is it our career accomplishments? Our devotion to friends and family? Our secret little talents and foibles? Is it, perhaps, our killer recipe for beef stroganoff?\u003c/p>\n\u003cp>That question underlies a controversy burning up the Twitterverse in recent days over an \u003ca href=\"http://www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html?pagewanted=all&_r=0\">obituary\u003c/a> of Yvonne Brill published by \u003cem>The New York Times\u003c/em>. Brill was a pioneering American rocket scientist in the 1940s — at a time when \"\u003ca href=\"http://www.npr.org/blogs/13.7/2013/03/31/175862363/should-all-women-heed-authors-advice-to-lean-in\">leaning in\u003c/a>\" meant bending over the stove to prepare dinner for hubby. And yet, in its original form (it was later \u003ca href=\"http://newsdiffs.org/diff/192021/192137/www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html\">edited\u003c/a>), the \u003cem>Times\u003c/em>' obituary led off with a quite different description of Brill. It began:\u003c/p>\n\u003cblockquote>\n\u003cp>\"She made a mean beef stroganoff, followed her husband from job to job and took eight years off from work to raise three children. 'The world's best mom,' her son Matthew said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It's easy to see why the choice to lead off with evocations of domesticity set off accusations of \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html\">sexism\u003c/a> around the Interwebz, prompting the \u003cem>Times\u003c/em>' public editor to \u003ca href=\"http://publiceditor.blogs.nytimes.com/2013/04/01/gender-questions-arise-in-obituary-of-rocket-scientist-and-her-beef-stroganoff/#more-3632\">weigh in\u003c/a>. As Mary Elizabeth Williams succintly \u003ca href=\"http://www.salon.com/2013/04/01/ground_breaking_female_rocket_scientist_sure_could_cook/\">summarized\u003c/a> the outrage in Salon, \"If one day Stephen Hawking's obit kicks off with what a great husband he was or Leonard Susskind's leads with his amazing brownies, then sure, we'll all have a good chortle.\"\u003c/p>\n\u003cp>And yet, we here at The Salt approach every aspect of life through the lens of food — from how it affects our health to its importance now, and long ago, in culture and our environment. And so we can sort of understand what Douglas Martin, the \u003cem>Times \u003c/em>reporter who penned Brill's obituary, might have been attempting to accomplish — clumsily and ultimately, unsuccessfully — by beginning his tale of an extraordinary life with a reference to a very ordinary dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kay Powell, the \u003cem>Atlanta\u003c/em>\u003cem> Journal-Constitution\u003c/em>'s retired obit writer, \u003ca href=\"http://stevebuttry.wordpress.com/2010/07/19/kay-powell-knows-the-power-of-details-in-obituaries/\">renowned\u003c/a> for her ability to find the compelling details of lives lived outside the limelight, said to me, \"I know what they were trying to do ... but as a woman and as a professional obit writer and reporter, I can say [the \u003cem>Times\u003c/em>' obituary of Brill] did not work for me.\"\u003c/p>\n\u003cp>But perhaps it could have, with a little more thought. Not as the lead, but as part of a fuller exploration of who Brill was. As Amy Davidson \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html#ixzz2PS1a5iqf\">noted\u003c/a> in her\u003cem> New Yorker \u003c/em>blog, beef stroganoff can be one of the easiest dishes to make — one step up above Hamburger Helper. \"It can be the ultimate working mother's preparation,\" Davidson writes. That Brill's children remembered her for the dish says something about the demands juggled by this brilliant scientist, whose \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">inventions\u003c/a> are still used in the satellites that power modern communications.\u003c/p>\n\u003cp>Because food is undeniably a powerful marker of identity — a reminder of where we came from, a key factor in where we're going in terms of personal and planetary health. What we choose to eat — vegetarian? Kosher? Locally sourced? — can be as much or more of a statement of who we are as what we do for a living.\u003c/p>\n\u003cp>Just this weekend, I discovered something about my own history and identity tucked inside the pages of a cookbook. I was raised in a Guatemalan-Colombian-American family, where a dash of lime was always considered the perfect condiment for everything: soups, salads, tuna fish. Even today, I'll sneak in the occasional bag of lime-topped Fritos. It never fails to conjure up memories of my late father, for whom the snack was as necessary as the TV remote when watching his beloved baseball games.\u003c/p>\n\u003cp>Perusing my copy of Maricel Presilla's excellent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/167615034/cross-culture-cilantro-sauce-and-other-secrets-of-gran-cocina-latina\">Gran Cocina Latina\u003c/a>, I discovered the historical context of this family habit: Apparently, marinating foods in citrus was a hallmark of medieval Spanish cooking, a technique the conquistadors imparted to the Americas.\u003c/p>\n\u003cp>Again, I thought of my Papi. So much back story contained in a simple squeeze of lime.\u003c/p>\n\u003cp>Several years ago, when I was part of an NPR team that won a DuPont Award, my husband joked, \"Now we know what your obituary will say.\" And yet, if it were also to mention, \"She squeezed the juice of lime on everything,\" I would not object.\u003c/p>\n\u003cp>Just don't make it the lead.\u003c/p>\n\u003cp>Tell us: What would your \"food\" obit say?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This post was updated to include a reference to Amy Davidson's New Yorker post, and a link to a \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">Motherboard story\u003c/a> explaining how Brill's inventions worked. Both are worth a read.\u003c/em>\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": "It's easy to see why a rocket scientist's obituary that led with a mention of her culinary prowess set off accusations of sexism. But food is undeniably a powerful marker of identity, as much or more of a statement of who we are as what we do for a living.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59479\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/theautumn.jpg\" alt=\"Detail of <em>The Autumn,</em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-59479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail of \u003cem>The Autumn,\u003c/em> a painting of a man made of food by 16th century Italian painter Giuseppe Arcimboldo. Photo: Vittorio Zunino Celotto/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/02/176064249/what-do-we-lose-and-gain-when-reducing-a-life-to-a-recipe\">The Salt at NPR Food\u003c/a> (4/3/13)\u003c/p>\n\u003cp>What is the essence of a life? Is it our career accomplishments? Our devotion to friends and family? Our secret little talents and foibles? Is it, perhaps, our killer recipe for beef stroganoff?\u003c/p>\n\u003cp>That question underlies a controversy burning up the Twitterverse in recent days over an \u003ca href=\"http://www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html?pagewanted=all&_r=0\">obituary\u003c/a> of Yvonne Brill published by \u003cem>The New York Times\u003c/em>. Brill was a pioneering American rocket scientist in the 1940s — at a time when \"\u003ca href=\"http://www.npr.org/blogs/13.7/2013/03/31/175862363/should-all-women-heed-authors-advice-to-lean-in\">leaning in\u003c/a>\" meant bending over the stove to prepare dinner for hubby. And yet, in its original form (it was later \u003ca href=\"http://newsdiffs.org/diff/192021/192137/www.nytimes.com/2013/03/31/science/space/yvonne-brill-rocket-scientist-dies-at-88.html\">edited\u003c/a>), the \u003cem>Times\u003c/em>' obituary led off with a quite different description of Brill. It began:\u003c/p>\n\u003cblockquote>\n\u003cp>\"She made a mean beef stroganoff, followed her husband from job to job and took eight years off from work to raise three children. 'The world's best mom,' her son Matthew said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It's easy to see why the choice to lead off with evocations of domesticity set off accusations of \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html\">sexism\u003c/a> around the Interwebz, prompting the \u003cem>Times\u003c/em>' public editor to \u003ca href=\"http://publiceditor.blogs.nytimes.com/2013/04/01/gender-questions-arise-in-obituary-of-rocket-scientist-and-her-beef-stroganoff/#more-3632\">weigh in\u003c/a>. As Mary Elizabeth Williams succintly \u003ca href=\"http://www.salon.com/2013/04/01/ground_breaking_female_rocket_scientist_sure_could_cook/\">summarized\u003c/a> the outrage in Salon, \"If one day Stephen Hawking's obit kicks off with what a great husband he was or Leonard Susskind's leads with his amazing brownies, then sure, we'll all have a good chortle.\"\u003c/p>\n\u003cp>And yet, we here at The Salt approach every aspect of life through the lens of food — from how it affects our health to its importance now, and long ago, in culture and our environment. And so we can sort of understand what Douglas Martin, the \u003cem>Times \u003c/em>reporter who penned Brill's obituary, might have been attempting to accomplish — clumsily and ultimately, unsuccessfully — by beginning his tale of an extraordinary life with a reference to a very ordinary dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kay Powell, the \u003cem>Atlanta\u003c/em>\u003cem> Journal-Constitution\u003c/em>'s retired obit writer, \u003ca href=\"http://stevebuttry.wordpress.com/2010/07/19/kay-powell-knows-the-power-of-details-in-obituaries/\">renowned\u003c/a> for her ability to find the compelling details of lives lived outside the limelight, said to me, \"I know what they were trying to do ... but as a woman and as a professional obit writer and reporter, I can say [the \u003cem>Times\u003c/em>' obituary of Brill] did not work for me.\"\u003c/p>\n\u003cp>But perhaps it could have, with a little more thought. Not as the lead, but as part of a fuller exploration of who Brill was. As Amy Davidson \u003ca href=\"http://www.newyorker.com/online/blogs/closeread/2013/04/yvonne-brill-times-obituary-beef-stroganoff.html#ixzz2PS1a5iqf\">noted\u003c/a> in her\u003cem> New Yorker \u003c/em>blog, beef stroganoff can be one of the easiest dishes to make — one step up above Hamburger Helper. \"It can be the ultimate working mother's preparation,\" Davidson writes. That Brill's children remembered her for the dish says something about the demands juggled by this brilliant scientist, whose \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">inventions\u003c/a> are still used in the satellites that power modern communications.\u003c/p>\n\u003cp>Because food is undeniably a powerful marker of identity — a reminder of where we came from, a key factor in where we're going in terms of personal and planetary health. What we choose to eat — vegetarian? Kosher? Locally sourced? — can be as much or more of a statement of who we are as what we do for a living.\u003c/p>\n\u003cp>Just this weekend, I discovered something about my own history and identity tucked inside the pages of a cookbook. I was raised in a Guatemalan-Colombian-American family, where a dash of lime was always considered the perfect condiment for everything: soups, salads, tuna fish. Even today, I'll sneak in the occasional bag of lime-topped Fritos. It never fails to conjure up memories of my late father, for whom the snack was as necessary as the TV remote when watching his beloved baseball games.\u003c/p>\n\u003cp>Perusing my copy of Maricel Presilla's excellent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/167615034/cross-culture-cilantro-sauce-and-other-secrets-of-gran-cocina-latina\">Gran Cocina Latina\u003c/a>, I discovered the historical context of this family habit: Apparently, marinating foods in citrus was a hallmark of medieval Spanish cooking, a technique the conquistadors imparted to the Americas.\u003c/p>\n\u003cp>Again, I thought of my Papi. So much back story contained in a simple squeeze of lime.\u003c/p>\n\u003cp>Several years ago, when I was part of an NPR team that won a DuPont Award, my husband joked, \"Now we know what your obituary will say.\" And yet, if it were also to mention, \"She squeezed the juice of lime on everything,\" I would not object.\u003c/p>\n\u003cp>Just don't make it the lead.\u003c/p>\n\u003cp>Tell us: What would your \"food\" obit say?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This post was updated to include a reference to Amy Davidson's New Yorker post, and a link to a \u003ca href=\"http://motherboard.vice.com/blog/yvonne-brill-shrank-the-world-was-also-great-cook\">Motherboard story\u003c/a> explaining how Brill's inventions worked. Both are worth a read.\u003c/em>\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": "Coming Soon: A Supermarket in West Oakland",
"title": "Coming Soon: A Supermarket in West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=gDECy0mVMiM]\u003c/p>\n\n",
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"excerpt": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say",
"title": "Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\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 government sugar subsidy program is often criticized for keeping sugar prices too high. But now prices are falling and the government may buy 400,000 tons of sugar to help struggling sugar processors. Critics say the government's involvement in the sugar business should end.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. 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"disqusTitle": "Chocolatiers Lindt Loses Final Appeal To Trademark Golden Easter Bunnies",
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"content": "\u003cfigure id=\"attachment_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \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_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \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": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"info": "",
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