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"content": "\u003cp>\u003cstrong>Updated at 4:50 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Starbucks is closing thousands of stores across the U.S. on the afternoon of May 29 to conduct \"racial-bias education geared toward preventing discrimination in our stores,\" the company said in a \u003ca href=\"https://news.starbucks.com/press-releases/starbucks-to-close-stores-nationwide-for-racial-bias-education-may-29\">statement\u003c/a>.\u003c/p>\n\u003cp>The coffee shop chain has been criticized and protested against after two black men were arrested last week at a Starbucks in Philadelphia, where they were quietly waiting to meet someone. Starbucks employees called 911 after one of the men, who had not yet purchased anything, asked to use the bathroom and then remained at the shop.\u003c/p>\n\u003cp>Other customers \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/14/602556973/starbucks-police-and-mayor-weigh-in-on-controversial-arrest-of-2-black-men-in-ph\">recorded the arrest\u003c/a> and protested that the men hadn't done anything wrong. They pointed out that white customers were allowed to sit without buying anything without being handcuffed.\u003c/p>\n\u003cp>Starbucks has apologized for the incident; CEO Kevin Johnson said his goal is to do \"whatever we can to make things right\" and promised \"any necessary changes to our practices that would help prevent such an occurrence from ever happening again.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Monday, Johnson \u003ca href=\"https://www.nbcnews.com/news/us-news/two-black-men-arrested-philadelphia-starbucks-meet-ceo-n866291\">met with the two men who were arrested\u003c/a>.\u003c/p>\n\u003cp>\"I've spent the last few days in Philadelphia with my leadership team listening to the community, learning what we did wrong and the steps we need to take to fix it,\" Johnson said in the company statement on Tuesday. \"While this is not limited to Starbucks, we're committed to being a part of the solution. Closing our stores for racial-bias training is just one step in a journey that requires dedication from every level of our company and partnerships in our local communities.\"\u003c/p>\n\u003cp>Howard Schultz, Starbucks' executive chairman and former CEO, who guided the company's explosive growth, added, \"The company's founding values are based on humanity and inclusion. We will learn from our mistakes and reaffirm our commitment to creating a safe and welcoming environment for every customer.\"\u003c/p>\n\u003cp>NPR's Gene Demby, a Philadelphia native who hosts the \u003cem>Code Switch\u003c/em> podcast, explains that \"out-of-place policing,\" when \"police engage with people who don't look like they belong there,\" is \"usually just racial profiling masquerading as spatial profiling.\"\u003c/p>\n\u003cp>He said it can be hard to separate where exactly the racial bias lies in this arrest — with an employee, with Starbucks or with the police.\u003c/p>\n\u003cp>\"I actually called up Phillip Atiba Goff, who is the president of the Center for Policing Equity,\" Gene says. \"And he said that it's really hard to partition police bias from public bias because black men are so broadly perceived as threats, and that perception is treated as reasonable by the police. ... If you think a black person is violent or dangerous or out of place, he says that your bias will have all the structural support. The police will defer to your suspicions.\u003c/p>\n\u003cp>\"And there's no consequences for anyone's biases here ... not the Starbucks employee, not the police officers. The only consequences fall on the two men who are arrested and spent hours behind bars.\"\u003c/p>\n\u003cp>Gene notes that it's not clear whether Starbucks has a consistent policy about the use of bathrooms by people who haven't purchased anything. \"The Starbucks official policy, whether it exists or not, is sort of immaterial to this conversation in a lot of ways,\" he says. \"And it is because these questions become questions of discretion of individual people, that's where bias can creep in.\"\u003c/p>\n\u003cp>The closure and the training will affect more than 8,000 company-owned stores; licensed stores, such as those inside Target stores or other larger businesses, will get access to the training materials after it is over, Starbucks says.\u003c/p>\n\u003cp>The company continues:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The curriculum will be developed with guidance from several national and local experts confronting racial bias, including Bryan Stevenson, founder and executive director of the Equal Justice Initiative; Sherrilyn Ifill, president and director-counsel of the NAACP Legal Defense and Education Fund; Heather McGhee, president of [liberal think tank] Demos; former U.S. Attorney General Eric Holder; and Jonathan Greenblatt, CEO of the Anti-Defamation League.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Rosalind Brewer, the COO of Starbucks, spoke with NPR on Monday. She said watching the video of the arrest was painful.\u003c/p>\n\u003cp>\"As an African-American executive myself with a 23-year-old African-American son, it was very difficult to watch. The police should not have been called in this situation. And this is a teachable moment for all of us. And we take full responsibility to make sure that our company remains great,\" she said. \"Unconscious-bias training is critical and top of our list.\"\u003c/p>\n\u003cp>A few years ago, the comedian W. Kamau Bell, who is black, was talking to his wife, who is white, at the Elmwood Cafe in Oakland, Calif. An employee tried to get him to leave, saying she thought he was trying to sell something. Bell described the incident in a \u003ca href=\"http://www.wkamaubell.com/blog/2015/01/happy-birthday-have-some-racism-from-elmwood-cafe\">blog post\u003c/a> and \u003ca href=\"https://www.thisamericanlife.org/557/birds-bees/act-two\">an episode of This American Life\u003c/a>.\u003c/p>\n\u003cp>In the aftermath of the Starbucks arrests, Bell emphasized that the situation in the coffee shop was not unique. \"Every day black people find themselves in simple situations where suddenly out of nowhere, we are treated like criminals,\" he wrote in \u003ca href=\"https://www.cnn.com/2018/04/16/opinions/philadelphia-starbucks-sounds-familiar-to-me-w-kamau-bell-opinion/index.html\">an essay published by CNN\u003c/a>.\u003c/p>\n\u003cp>Bell urged Starbucks not to fire the employees in question but to focus on training — and carry that commitment forward, instead of returning to business as usual after the headlines die down. Bell wrote on CNN:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This isn't just about a couple of rogue baristas ignoring the employee manual. I'm sure the Starbucks manual says, \"DON'T BE RACIST/SEXIST/ABLEIST/TRANSPHOBIC/HOMOPHOBIC/JERKHOLE-IC!\" all over it. It has to. Starbucks is a major corporation. But I'm guessing the manual doesn't tell its employees how not to be racist/sexist/ableist/transphobic/homophobic/jerkhole-ic. This is key. I remember how the owner of The Elmwood Cafe told me that he didn't train his employees to be racist. But he didn't have to train [them] to be racist for them to act in racist ways. You have to un-train people. Racism is baked into America's cake. It is the flour, the white, bleached flour.\u003c/p>\n\u003cp>\"So if Starbucks wants to truly make a difference, then they need to not just commit to ending discrimination in their coffee shops, they need to commit to being advocates for ending discrimination in America. If they can get us all to pay five bucks for coffee, this should be no big deal.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 4:50 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Starbucks is closing thousands of stores across the U.S. on the afternoon of May 29 to conduct \"racial-bias education geared toward preventing discrimination in our stores,\" the company said in a \u003ca href=\"https://news.starbucks.com/press-releases/starbucks-to-close-stores-nationwide-for-racial-bias-education-may-29\">statement\u003c/a>.\u003c/p>\n\u003cp>The coffee shop chain has been criticized and protested against after two black men were arrested last week at a Starbucks in Philadelphia, where they were quietly waiting to meet someone. Starbucks employees called 911 after one of the men, who had not yet purchased anything, asked to use the bathroom and then remained at the shop.\u003c/p>\n\u003cp>Other customers \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/14/602556973/starbucks-police-and-mayor-weigh-in-on-controversial-arrest-of-2-black-men-in-ph\">recorded the arrest\u003c/a> and protested that the men hadn't done anything wrong. They pointed out that white customers were allowed to sit without buying anything without being handcuffed.\u003c/p>\n\u003cp>Starbucks has apologized for the incident; CEO Kevin Johnson said his goal is to do \"whatever we can to make things right\" and promised \"any necessary changes to our practices that would help prevent such an occurrence from ever happening again.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Monday, Johnson \u003ca href=\"https://www.nbcnews.com/news/us-news/two-black-men-arrested-philadelphia-starbucks-meet-ceo-n866291\">met with the two men who were arrested\u003c/a>.\u003c/p>\n\u003cp>\"I've spent the last few days in Philadelphia with my leadership team listening to the community, learning what we did wrong and the steps we need to take to fix it,\" Johnson said in the company statement on Tuesday. \"While this is not limited to Starbucks, we're committed to being a part of the solution. Closing our stores for racial-bias training is just one step in a journey that requires dedication from every level of our company and partnerships in our local communities.\"\u003c/p>\n\u003cp>Howard Schultz, Starbucks' executive chairman and former CEO, who guided the company's explosive growth, added, \"The company's founding values are based on humanity and inclusion. We will learn from our mistakes and reaffirm our commitment to creating a safe and welcoming environment for every customer.\"\u003c/p>\n\u003cp>NPR's Gene Demby, a Philadelphia native who hosts the \u003cem>Code Switch\u003c/em> podcast, explains that \"out-of-place policing,\" when \"police engage with people who don't look like they belong there,\" is \"usually just racial profiling masquerading as spatial profiling.\"\u003c/p>\n\u003cp>He said it can be hard to separate where exactly the racial bias lies in this arrest — with an employee, with Starbucks or with the police.\u003c/p>\n\u003cp>\"I actually called up Phillip Atiba Goff, who is the president of the Center for Policing Equity,\" Gene says. \"And he said that it's really hard to partition police bias from public bias because black men are so broadly perceived as threats, and that perception is treated as reasonable by the police. ... If you think a black person is violent or dangerous or out of place, he says that your bias will have all the structural support. The police will defer to your suspicions.\u003c/p>\n\u003cp>\"And there's no consequences for anyone's biases here ... not the Starbucks employee, not the police officers. The only consequences fall on the two men who are arrested and spent hours behind bars.\"\u003c/p>\n\u003cp>Gene notes that it's not clear whether Starbucks has a consistent policy about the use of bathrooms by people who haven't purchased anything. \"The Starbucks official policy, whether it exists or not, is sort of immaterial to this conversation in a lot of ways,\" he says. \"And it is because these questions become questions of discretion of individual people, that's where bias can creep in.\"\u003c/p>\n\u003cp>The closure and the training will affect more than 8,000 company-owned stores; licensed stores, such as those inside Target stores or other larger businesses, will get access to the training materials after it is over, Starbucks says.\u003c/p>\n\u003cp>The company continues:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The curriculum will be developed with guidance from several national and local experts confronting racial bias, including Bryan Stevenson, founder and executive director of the Equal Justice Initiative; Sherrilyn Ifill, president and director-counsel of the NAACP Legal Defense and Education Fund; Heather McGhee, president of [liberal think tank] Demos; former U.S. Attorney General Eric Holder; and Jonathan Greenblatt, CEO of the Anti-Defamation League.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Rosalind Brewer, the COO of Starbucks, spoke with NPR on Monday. She said watching the video of the arrest was painful.\u003c/p>\n\u003cp>\"As an African-American executive myself with a 23-year-old African-American son, it was very difficult to watch. The police should not have been called in this situation. And this is a teachable moment for all of us. And we take full responsibility to make sure that our company remains great,\" she said. \"Unconscious-bias training is critical and top of our list.\"\u003c/p>\n\u003cp>A few years ago, the comedian W. Kamau Bell, who is black, was talking to his wife, who is white, at the Elmwood Cafe in Oakland, Calif. An employee tried to get him to leave, saying she thought he was trying to sell something. Bell described the incident in a \u003ca href=\"http://www.wkamaubell.com/blog/2015/01/happy-birthday-have-some-racism-from-elmwood-cafe\">blog post\u003c/a> and \u003ca href=\"https://www.thisamericanlife.org/557/birds-bees/act-two\">an episode of This American Life\u003c/a>.\u003c/p>\n\u003cp>In the aftermath of the Starbucks arrests, Bell emphasized that the situation in the coffee shop was not unique. \"Every day black people find themselves in simple situations where suddenly out of nowhere, we are treated like criminals,\" he wrote in \u003ca href=\"https://www.cnn.com/2018/04/16/opinions/philadelphia-starbucks-sounds-familiar-to-me-w-kamau-bell-opinion/index.html\">an essay published by CNN\u003c/a>.\u003c/p>\n\u003cp>Bell urged Starbucks not to fire the employees in question but to focus on training — and carry that commitment forward, instead of returning to business as usual after the headlines die down. Bell wrote on CNN:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This isn't just about a couple of rogue baristas ignoring the employee manual. I'm sure the Starbucks manual says, \"DON'T BE RACIST/SEXIST/ABLEIST/TRANSPHOBIC/HOMOPHOBIC/JERKHOLE-IC!\" all over it. It has to. Starbucks is a major corporation. But I'm guessing the manual doesn't tell its employees how not to be racist/sexist/ableist/transphobic/homophobic/jerkhole-ic. This is key. I remember how the owner of The Elmwood Cafe told me that he didn't train his employees to be racist. But he didn't have to train [them] to be racist for them to act in racist ways. You have to un-train people. Racism is baked into America's cake. It is the flour, the white, bleached flour.\u003c/p>\n\u003cp>\"So if Starbucks wants to truly make a difference, then they need to not just commit to ending discrimination in their coffee shops, they need to commit to being advocates for ending discrimination in America. 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"content": "\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new report, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. 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Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School",
"title": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School",
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"content": "\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. But Conaway did not\u003cem> \u003c/em>rule out that one could be added later.\u003c/p>\n\u003cp>\"It's not in the bill base text, but we have some members on the committee who are keenly interested in that,\" Conway said.\u003c/p>\n\u003cp>Earlier this week President Trump signed an \u003ca href=\"https://www.npr.org/2018/04/10/601332980/president-trump-turns-attention-to-welfare-programs\">executive order\u003c/a> calling on federal agencies to strengthen work requirements on public assistance programs.\u003c/p>\n\u003cp>SNAP helps more than \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/datastatistics/january-performance-report-2018.pdf\">40 million needy individuals\u003c/a>, and nutrition programs account for approximately \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-commodity-policy/projected-spending-under-the-2014-farm-bill/\">80 percent\u003c/a> of the cost of the current farm bill.\u003c/p>\n\u003cp>Conaway's draft bill does not mention the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/12/585130274/trump-administration-wants-to-decide-what-food-snap-recipients-will-get\">idea\u003c/a> — floated by the Trump administration — of distributing a portion of SNAP aid in the form of boxes of nonperishable food, rather than debit cards that people can use to buy food in supermarkets. That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. Public health advocates \u003ca href=\"https://www.heart.org/idc/groups/heart-public/@wcm/@adv/documents/downloadable/ucm_429110.pdf\">say\u003c/a> that government subsidies, if they exist at all, should promote the most nutritious crops, such as vegetables and fruit.\u003c/p>\n\u003cp>Environmentalists, meanwhile, are condemning a provision in Conaway's draft that would amend a completely separate law, one that governs pesticides. Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Republicans in Congress have released their version of a new Farm Bill. It imposes new requirements on low-income recipients of food assistance, but continues traditional subsidies for farmers.",
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"description": "Republicans in Congress have released their version of a new Farm Bill. It imposes new requirements on low-income recipients of food assistance, but continues traditional subsidies for farmers.",
"title": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School | KQED",
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"headline": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. But Conaway did not\u003cem> \u003c/em>rule out that one could be added later.\u003c/p>\n\u003cp>\"It's not in the bill base text, but we have some members on the committee who are keenly interested in that,\" Conway said.\u003c/p>\n\u003cp>Earlier this week President Trump signed an \u003ca href=\"https://www.npr.org/2018/04/10/601332980/president-trump-turns-attention-to-welfare-programs\">executive order\u003c/a> calling on federal agencies to strengthen work requirements on public assistance programs.\u003c/p>\n\u003cp>SNAP helps more than \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/datastatistics/january-performance-report-2018.pdf\">40 million needy individuals\u003c/a>, and nutrition programs account for approximately \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-commodity-policy/projected-spending-under-the-2014-farm-bill/\">80 percent\u003c/a> of the cost of the current farm bill.\u003c/p>\n\u003cp>Conaway's draft bill does not mention the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/12/585130274/trump-administration-wants-to-decide-what-food-snap-recipients-will-get\">idea\u003c/a> — floated by the Trump administration — of distributing a portion of SNAP aid in the form of boxes of nonperishable food, rather than debit cards that people can use to buy food in supermarkets. That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. Public health advocates \u003ca href=\"https://www.heart.org/idc/groups/heart-public/@wcm/@adv/documents/downloadable/ucm_429110.pdf\">say\u003c/a> that government subsidies, if they exist at all, should promote the most nutritious crops, such as vegetables and fruit.\u003c/p>\n\u003cp>Environmentalists, meanwhile, are condemning a provision in Conaway's draft that would amend a completely separate law, one that governs pesticides. Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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 Did The South Do To 'Arroz Con Pollo'? It's A Cheese-Covered Mystery",
"title": "What Did The South Do To 'Arroz Con Pollo'? It's A Cheese-Covered Mystery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\u003cem>Arroz con pollo\u003c/em>, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste",
"title": "Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In response to the Trump administration's threats to place tariffs on $50 billion in Chinese goods, China has threatened to sanction $50 billion in U.S. exports, including airplanes, cars and chemicals. These tariffs would also target some of America's most successful exporters — farmers.\u003c/p>\n\u003cp>As the sun was coming up Wednesday, farmers at Betty's Truck Stop near Sweet Springs, Mo., took their coffee with a serving of bad news.\u003c/p>\n\u003cp>\"Beans are down 50 cents overnight, and corn's down 14 [cents] because of this trade thing with China,\" says corn and soybean farmer Jim Bridges. He takes a seat at a large table in the center of the restaurant.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180404_atc_farmers_hardest_hit_by_chinese_tariffs.mp3\u003cbr>\nBridges makes a few calculations and reckons his potential losses are about $50,000.\u003c/p>\n\u003cp>China has threatened to slap tariffs on some of the biggest U.S. crops: corn, soybeans, wheat, cotton and beef. But, Charles Tuckwiller, sitting next to Bridges in a worn jacket, says it's too early to accurately tally the losses.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could have an impact on us. Weather probably plays more of a role than that tariff is going to. We have always survived,\" says Tuckwiller with a sigh.\u003c/p>\n\u003cp>The farmers at this table are survivors. They've weathered downturns and massive consolidation in agriculture to become some of the world's most efficient producers. But their survival strategy depends on exports.\u003c/p>\n\u003cp>\"Exports are very important to U.S. agriculture,\" says \u003ca href=\"https://www.econ.iastate.edu/people/david-swenson\">David Swenson\u003c/a>, an economist at Iowa State University. \"We produce significantly more than we can consume here in the United States, and farmers across the United States in all sectors of agriculture depend on exports to maintain price levels.\"\u003c/p>\n\u003cp>China has become the \u003ca href=\"https://www.fas.usda.gov/data/top-us-agricultural-exports-2017\">largest customer\u003c/a> for America's farm products, buying well over $20 billion per year. China bought more than $1 billion in U.S. pork last year. But this week, it threatened a 25 percent tariff on that pork and 15 percent tariffs on a host of farm products grown across a wide swath of the country, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">including nuts\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americanpistachios.org\">Richard Matoian\u003c/a>, executive director of American Pistachio Growers, says that 70 percent of U.S. pistachios go into the export market and that more than half of those go straight to China. China also buys a big chunk of the California almond crop, which will be hit hard by tariffs.\u003c/p>\n\u003cp>\"We are generally free traders. We believe in open and free trade,\" says Matoian.\u003c/p>\n\u003cp>And that is a conviction shared by many U.S. farmers from coast to coast. Dr. Ron Prestage is a veterinarian in Camden, S.C., but he also runs Prestage Farms, one of the largest pork and poultry producers in the Unites States. Prestage Farms has been expanding, building a new pork packing plant in Iowa, but projected demand for pork has dropped since the tariff fight began.\u003c/p>\n\u003cp>\"Do I enjoy being in the crosshairs and caught in the middle of this dispute?\" Prestage asks rhetorically. \"[T]he short answer is 'No.' But I understand it.\"\u003c/p>\n\u003cp>Prestage says American farmers and pork producers in particular are automatic targets in trade disputes because they are such strong competitors in the world market.\u003c/p>\n\u003cp>\"And that's not by luck,\" says Prestage. \"That's through a lot of hard work.\"\u003c/p>\n\u003cp>U.S. farm groups have worked long and hard to chip away at trade barriers, and some worry these tariff fights could upend decades of progress.\u003c/p>\n\u003cp>\"Right now we're in a trade skirmish, but probably not in a war. But the concern is, that skirmish could escalate,\" says \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Christopher Hurt\u003c/a>, a professor of agricultural economics at Purdue University in Indiana.\u003c/p>\n\u003cp>And a trade war with China isn't farmers' only worry. If President Trump follows through with threats to walk away from the North American Free Trade Agreement, U.S. farmers could be pinned down in a trade war on two very punishing fronts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBridges makes a few calculations and reckons his potential losses are about $50,000.\u003c/p>\n\u003cp>China has threatened to slap tariffs on some of the biggest U.S. crops: corn, soybeans, wheat, cotton and beef. But, Charles Tuckwiller, sitting next to Bridges in a worn jacket, says it's too early to accurately tally the losses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It could have an impact on us. Weather probably plays more of a role than that tariff is going to. We have always survived,\" says Tuckwiller with a sigh.\u003c/p>\n\u003cp>The farmers at this table are survivors. They've weathered downturns and massive consolidation in agriculture to become some of the world's most efficient producers. But their survival strategy depends on exports.\u003c/p>\n\u003cp>\"Exports are very important to U.S. agriculture,\" says \u003ca href=\"https://www.econ.iastate.edu/people/david-swenson\">David Swenson\u003c/a>, an economist at Iowa State University. \"We produce significantly more than we can consume here in the United States, and farmers across the United States in all sectors of agriculture depend on exports to maintain price levels.\"\u003c/p>\n\u003cp>China has become the \u003ca href=\"https://www.fas.usda.gov/data/top-us-agricultural-exports-2017\">largest customer\u003c/a> for America's farm products, buying well over $20 billion per year. China bought more than $1 billion in U.S. pork last year. But this week, it threatened a 25 percent tariff on that pork and 15 percent tariffs on a host of farm products grown across a wide swath of the country, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">including nuts\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americanpistachios.org\">Richard Matoian\u003c/a>, executive director of American Pistachio Growers, says that 70 percent of U.S. pistachios go into the export market and that more than half of those go straight to China. China also buys a big chunk of the California almond crop, which will be hit hard by tariffs.\u003c/p>\n\u003cp>\"We are generally free traders. We believe in open and free trade,\" says Matoian.\u003c/p>\n\u003cp>And that is a conviction shared by many U.S. farmers from coast to coast. Dr. Ron Prestage is a veterinarian in Camden, S.C., but he also runs Prestage Farms, one of the largest pork and poultry producers in the Unites States. Prestage Farms has been expanding, building a new pork packing plant in Iowa, but projected demand for pork has dropped since the tariff fight began.\u003c/p>\n\u003cp>\"Do I enjoy being in the crosshairs and caught in the middle of this dispute?\" Prestage asks rhetorically. \"[T]he short answer is 'No.' But I understand it.\"\u003c/p>\n\u003cp>Prestage says American farmers and pork producers in particular are automatic targets in trade disputes because they are such strong competitors in the world market.\u003c/p>\n\u003cp>\"And that's not by luck,\" says Prestage. \"That's through a lot of hard work.\"\u003c/p>\n\u003cp>U.S. farm groups have worked long and hard to chip away at trade barriers, and some worry these tariff fights could upend decades of progress.\u003c/p>\n\u003cp>\"Right now we're in a trade skirmish, but probably not in a war. But the concern is, that skirmish could escalate,\" says \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Christopher Hurt\u003c/a>, a professor of agricultural economics at Purdue University in Indiana.\u003c/p>\n\u003cp>And a trade war with China isn't farmers' only worry. If President Trump follows through with threats to walk away from the North American Free Trade Agreement, U.S. farmers could be pinned down in a trade war on two very punishing fronts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"excerpt": "As the U.S. Muslim population grows, so does demand for meat from animals slaughtered according to Islamic law. But some grocers don't use the halal label because of fears of an Islamophobic backlash.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
"title": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
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"content": "\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Months, Panera Bread Website Reportedly Exposed Millions Of Customer Records",
"title": "For Months, Panera Bread Website Reportedly Exposed Millions Of Customer Records",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with a warning email last summer, from a security researcher who told Panera Bread that its website was exposing sensitive customer data. But after the problem went unfixed for months, the researcher went public with proof of the flaw. Another analyst said Panera's response was \"half-baked.\"\u003c/p>\n\u003cp>\"Originally I was content to wait eight months for Panera to fix this on their own,\" researcher Dylan Houlihan said in \u003ca href=\"https://medium.com/@djhoulihan/no-panera-bread-doesnt-take-security-seriously-bf078027f815\">his story on the Medium website\u003c/a>. \"But this is ridiculous.\"\u003c/p>\n\u003cp>After the issue was flagged on Monday, Panera's website was taken down. It's now back online, but the main page doesn't include any information to tell customers about the breach, and no mention is made on its \"press room\" page, either. Panera did not respond to NPR's request for comment before we published this story.\u003c/p>\n\u003cp>The exposed data included Panera customers' first and last name, their date of birth, address, email address, phone number and the last portion of their credit card number. The sensitive information was easily accessed and read via the site, Houlihan said in the warning he sent to Panera last August, when he offered to provide proof of the problem. Customers' data was easy to compile, he said, because their ID numbers were listed in the simplest way possible: sequentially.\u003c/p>\n\u003cp>To Panera, Houlihan's initial warning came off as a bid for work — and maybe even a scam. That's what the company's lead security executive, Mike Gustavison, told him in an email that Houlihan reproduced in his Medium story. While saying he was willing to talk, Gustavison added, \"I will not be duped, demanded for restitution/bounty or listen to a sales pitch.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To that email, Houlihan replied that he was acting in good faith, having come across the problem accidentally.\u003c/p>\n\u003cp>\"I am not exaggerating when I say you have a massive sensitive data exposure issue,\" he said, \"and I'd simply like you to be made aware of it so you can quickly resolve it.\"\u003c/p>\n\u003cp>Houlihan said he was particularly concerned because as a Panera customer, his data was among the exposed records.\u003c/p>\n\u003cp>In that exchange of emails in early August 2017, Gustavison eventually thanked Houlihan and said, \"we are working on a resolution.\"\u003c/p>\n\u003cp>But when Houlihan checked to see if the website had been patched, the vulnerability persisted. After months passed, he acted this week, first by posting information about the breach online, and then by contacting security analysts, including writer Brian Krebs. After probing the vulnerabilities further, \u003ca href=\"https://krebsonsecurity.com/2018/04/panerabread-com-leaks-millions-of-customer-records/\">Krebs said on his website\u003c/a>, he found that millions of customers' data was exposed.\u003c/p>\n\u003cp>\"The data available in plain text from Panera's site appeared to include records for any customer who has signed up for an account to order food online via panerabread.com,\" Krebs wrote, adding that the huge company has more than 2,100 stores.\u003c/p>\n\u003cp>Panera collects customers' information online for everything from its awards and loyalty program to individual orders, delivery, and catering jobs.\u003c/p>\n\u003cp>Krebs and Houlihan are sharply criticizing Panera's handling of the issue, saying the company does not take web security seriously enough — and that it wasn't being honest when it said the breach was a) small and b) fixed. Both of the security experts said Panera wildly understated the problem when it \u003ca href=\"https://www.foxbusiness.com/markets/panera-bread-data-breach-exposes-customer-records\">told Fox Business Network\u003c/a> on Monday night that \"fewer than 10,000 consumers have been potentially affected\" by the issue.\u003c/p>\n\u003cp>In contrast, Krebs wrote on his site that \"incremental customer numbers indexed by the site suggest that number may be higher than seven million.\" But Krebs later updated the figure to include the findings of other researchers who found the same vulnerabilities in Panera's commercial division, stating, \"the number of customer records exposed in this breach appears to exceed 37 million.\"\u003c/p>\n\u003cp>On the Fox channel, Panera's chief information officer, John Meister, said \"Panera takes data security very seriously, and this issue is resolved.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Hey \u003ca href=\"https://twitter.com/panerabread?ref_src=twsrc%5Etfw\">@panerabread\u003c/a> : before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business, like \u003ca href=\"https://t.co/rSpkwc3y1v\">https://t.co/rSpkwc3y1v\u003c/a>, etc. Only proper response is to deep six entire site\u003c/p>\n\u003cp>— briankrebs (@briankrebs) \u003ca href=\"https://twitter.com/briankrebs/status/980953886847586304?ref_src=twsrc%5Etfw\">April 2, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"https://platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>After the Fox Business segment aired, Krebs tweeted to Panera Bread, \"before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business.\" — adding a link to another section of the company's site that he said remained at risk.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/briankrebs/status/980954675318022144\">Krebs also highlighted\u003c/a> the fact that prior to joining Panera in 2013, Gustavison was the senior director of security operations at Equifax — another company that has recently endured a huge security breach, and which has also been faulted for the way it handled the case (including \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/09/21/552681357/after-massive-data-breach-equifax-directed-customers-to-fake-site\">tweeting links\u003c/a> to a bogus website).\u003c/p>\n\u003cp>After the story broke, Krebs and Houlihan called for companies to review how they deal with such breaches.\u003c/p>\n\u003cp>\"It's easy to bully Panera Bread for this, but in my opinion we need to take Panera Bread's actions as symptomatic of a much larger issue with security reporting and compliance,\" Houlihan wrote on Medium. \"This is not a problem unique to any particular type of company. This has happened before and it will continue to happen.\"\u003c/p>\n\u003cp>Houlihan recommended changes, including a push to hold companies more accountable for breaches. And he urged any security personnel to make it easy to receive reports of vulnerabilities — and to act on them.\u003c/p>\n\u003cp>Just weeks before Houlihan sent his warning of a security flaw to Panera last summer, the coffee and bakery chain was finalizing its acquisition by Europe's mammoth JAB Holding Company, in a \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/04/05/522709634/krispy-kreme-owner-to-buy-panera-bread-in-7-5-billion-deal\">$7.5 billion-dollar deal\u003c/a>.\u003c/p>\n\u003cp>JAB's other properties range from Krispy Kreme and Caribou Coffee to Einstein Bros Bagels and Keurig Green Mountain. We haven't seen any reports of similar security problems at those enterprises. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a warning email last summer, from a security researcher who told Panera Bread that its website was exposing sensitive customer data. But after the problem went unfixed for months, the researcher went public with proof of the flaw. Another analyst said Panera's response was \"half-baked.\"\u003c/p>\n\u003cp>\"Originally I was content to wait eight months for Panera to fix this on their own,\" researcher Dylan Houlihan said in \u003ca href=\"https://medium.com/@djhoulihan/no-panera-bread-doesnt-take-security-seriously-bf078027f815\">his story on the Medium website\u003c/a>. \"But this is ridiculous.\"\u003c/p>\n\u003cp>After the issue was flagged on Monday, Panera's website was taken down. It's now back online, but the main page doesn't include any information to tell customers about the breach, and no mention is made on its \"press room\" page, either. Panera did not respond to NPR's request for comment before we published this story.\u003c/p>\n\u003cp>The exposed data included Panera customers' first and last name, their date of birth, address, email address, phone number and the last portion of their credit card number. The sensitive information was easily accessed and read via the site, Houlihan said in the warning he sent to Panera last August, when he offered to provide proof of the problem. Customers' data was easy to compile, he said, because their ID numbers were listed in the simplest way possible: sequentially.\u003c/p>\n\u003cp>To Panera, Houlihan's initial warning came off as a bid for work — and maybe even a scam. That's what the company's lead security executive, Mike Gustavison, told him in an email that Houlihan reproduced in his Medium story. While saying he was willing to talk, Gustavison added, \"I will not be duped, demanded for restitution/bounty or listen to a sales pitch.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To that email, Houlihan replied that he was acting in good faith, having come across the problem accidentally.\u003c/p>\n\u003cp>\"I am not exaggerating when I say you have a massive sensitive data exposure issue,\" he said, \"and I'd simply like you to be made aware of it so you can quickly resolve it.\"\u003c/p>\n\u003cp>Houlihan said he was particularly concerned because as a Panera customer, his data was among the exposed records.\u003c/p>\n\u003cp>In that exchange of emails in early August 2017, Gustavison eventually thanked Houlihan and said, \"we are working on a resolution.\"\u003c/p>\n\u003cp>But when Houlihan checked to see if the website had been patched, the vulnerability persisted. After months passed, he acted this week, first by posting information about the breach online, and then by contacting security analysts, including writer Brian Krebs. After probing the vulnerabilities further, \u003ca href=\"https://krebsonsecurity.com/2018/04/panerabread-com-leaks-millions-of-customer-records/\">Krebs said on his website\u003c/a>, he found that millions of customers' data was exposed.\u003c/p>\n\u003cp>\"The data available in plain text from Panera's site appeared to include records for any customer who has signed up for an account to order food online via panerabread.com,\" Krebs wrote, adding that the huge company has more than 2,100 stores.\u003c/p>\n\u003cp>Panera collects customers' information online for everything from its awards and loyalty program to individual orders, delivery, and catering jobs.\u003c/p>\n\u003cp>Krebs and Houlihan are sharply criticizing Panera's handling of the issue, saying the company does not take web security seriously enough — and that it wasn't being honest when it said the breach was a) small and b) fixed. Both of the security experts said Panera wildly understated the problem when it \u003ca href=\"https://www.foxbusiness.com/markets/panera-bread-data-breach-exposes-customer-records\">told Fox Business Network\u003c/a> on Monday night that \"fewer than 10,000 consumers have been potentially affected\" by the issue.\u003c/p>\n\u003cp>In contrast, Krebs wrote on his site that \"incremental customer numbers indexed by the site suggest that number may be higher than seven million.\" But Krebs later updated the figure to include the findings of other researchers who found the same vulnerabilities in Panera's commercial division, stating, \"the number of customer records exposed in this breach appears to exceed 37 million.\"\u003c/p>\n\u003cp>On the Fox channel, Panera's chief information officer, John Meister, said \"Panera takes data security very seriously, and this issue is resolved.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Hey \u003ca href=\"https://twitter.com/panerabread?ref_src=twsrc%5Etfw\">@panerabread\u003c/a> : before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business, like \u003ca href=\"https://t.co/rSpkwc3y1v\">https://t.co/rSpkwc3y1v\u003c/a>, etc. Only proper response is to deep six entire site\u003c/p>\n\u003cp>— briankrebs (@briankrebs) \u003ca href=\"https://twitter.com/briankrebs/status/980953886847586304?ref_src=twsrc%5Etfw\">April 2, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"https://platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>After the Fox Business segment aired, Krebs tweeted to Panera Bread, \"before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business.\" — adding a link to another section of the company's site that he said remained at risk.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/briankrebs/status/980954675318022144\">Krebs also highlighted\u003c/a> the fact that prior to joining Panera in 2013, Gustavison was the senior director of security operations at Equifax — another company that has recently endured a huge security breach, and which has also been faulted for the way it handled the case (including \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/09/21/552681357/after-massive-data-breach-equifax-directed-customers-to-fake-site\">tweeting links\u003c/a> to a bogus website).\u003c/p>\n\u003cp>After the story broke, Krebs and Houlihan called for companies to review how they deal with such breaches.\u003c/p>\n\u003cp>\"It's easy to bully Panera Bread for this, but in my opinion we need to take Panera Bread's actions as symptomatic of a much larger issue with security reporting and compliance,\" Houlihan wrote on Medium. \"This is not a problem unique to any particular type of company. This has happened before and it will continue to happen.\"\u003c/p>\n\u003cp>Houlihan recommended changes, including a push to hold companies more accountable for breaches. And he urged any security personnel to make it easy to receive reports of vulnerabilities — and to act on them.\u003c/p>\n\u003cp>Just weeks before Houlihan sent his warning of a security flaw to Panera last summer, the coffee and bakery chain was finalizing its acquisition by Europe's mammoth JAB Holding Company, in a \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/04/05/522709634/krispy-kreme-owner-to-buy-panera-bread-in-7-5-billion-deal\">$7.5 billion-dollar deal\u003c/a>.\u003c/p>\n\u003cp>JAB's other properties range from Krispy Kreme and Caribou Coffee to Einstein Bros Bagels and Keurig Green Mountain. We haven't seen any reports of similar security problems at those enterprises. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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 Chinese Tariffs Targeting American Crops Will Mean For Farmers",
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"content": "\u003cp>Today, the Chinese government announced tariffs on 128 American products, including food. Pork will be taxed 25 percent, and wine, dried fruit, and nuts are now subject to a 15 percent duty.\u003c/p>\n\u003cp>The announcement comes in response to the tariffs President Trump recently imposed on steel and aluminum. Trade officials from each country are negotiating, and it's not yet clear how long the duties will be in effect, or what the lasting impact will be for American producers and growers.\u003c/p>\n\u003cp>But for businesses who already have shipments in transit, there are immediate effects. NPR's Mary Louise Kelly spoke with someone whose business is already feeling the tariffs directly. \u003ca href=\"http://www.meridiangrowers.com/team/\">Jim Zion\u003c/a>, managing partner at Meridian Growers in Fresno, Calif., distributes almonds, pistachios, and pecans to markets like China.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180402_atc_what_chinese_tariffs_targeting_american_crops_will_mean_for_farmers_.mp3\u003c/p>\n\u003cp>Questions and answers have been edited for length and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How many nuts does California sell to China? \u003c/strong>\u003c/p>\n\u003cp>In any given year, California exports anywhere between 60 to 70 percent of its almonds, pistachios, and walnuts. Arizona exports about the same amount of its pistachios and pecans. China has been one of the largest markets for the last few years. At one time, one out of every four pistachios grown in California was destined for China.\u003c/p>\n\u003cp>\u003cstrong>How big a deal will this 15 percent tariff be for your business?\u003c/strong>\u003c/p>\n\u003cp>For anything that we were shipping, that's what we call \"on the water\" — in transit to China — we will have to ask our buyers how they would like to handle the additional cost, because obviously this wasn't factored in when we made the original contract.\u003c/p>\n\u003cp>Either we're going to have to give them a discount to cover this additional cost, or, if we can't come up with an agreement, we will divert those containers to another destination that doesn't have a tariff. If we can't do that, we'll have to bring them back. Regardless, this will definitely cost us some money out of our pocket to take care of these issues.\u003c/p>\n\u003cp>\u003cstrong>Do you have an estimate for how much money this will cost?\u003c/strong>\u003c/p>\n\u003cp>Pistachios today are selling for about $3.50 a pound on a wholesale basis. So 15 percent of that would be around $0.50 a pound, which, in a container of 44,000 pounds is about $22,000.\u003c/p>\n\u003cp>If we have to divert that load to another destination, that could cost us anywhere from $2,000 to $4,000.\u003c/p>\n\u003cp>And if we have to bring it back, anytime we bring a container back to the United States, by the time we bring it back and go through customs and everything, that additional cost could be $10,000. So out of pocket this could cost us anywhere from $5,000 to $25,000 per container.\u003c/p>\n\u003cp>\u003cstrong>And you're describing not just an economic cost but a bureaucratic hassle, having to renegotiate deals you thought were done. \u003c/strong>\u003c/p>\n\u003cp>Exactly. We've been doing business with many of our customers for many years, so we'll be able to work through this, but this is something that neither one of us wants.\u003c/p>\n\u003cp>We're being optimistic that this will not last forever, and at some point a settlement on this trade dispute will be negotiated, so we can get back to doing business, which is what all of us want to do anyway.\u003c/p>\n\u003cp>\u003cstrong>You work with growers across California's Central Valley — what are you hearing from them? \u003c/strong>\u003c/p>\n\u003cp>They're concerned. We were concerned when we found out about the steel and aluminum tariffs.\u003c/p>\n\u003cp>Typically, in trade disputes, the first round hits what I call specialty crops — dried fruits and nuts is what affects us — they tend to be easy targets. We tend to be the first victims in any type of trade dispute, and once again, that's proven to be correct.\u003c/p>\n\u003cp>\u003cstrong>You're saying, pardon the pun, but you're low-hanging fruit. \u003c/strong>\u003c/p>\n\u003cp>Exactly, we are considered a nonessential low-hanging fruit. And we kind of knew this was coming — we were hoping it wasn't, but there's not a lot we can do about it.\u003c/p>\n\u003cp>\u003cstrong>To what extent, in your view, are politics part of this? There's been a lot of talk that perhaps these tariffs are designed to hit at areas of the country that have been home to a lot of Trump supporters. \u003c/strong>\u003c/p>\n\u003cp>Politics play a huge part in it. If you look at the Central Valley, it tends to vote Republican, and it's home to some of the largest production of almonds and pistachios in the United States. So it's no coincidence that they hit dried fruits and nuts.\u003c/p>\n\u003cp>\u003cstrong>I wonder what you might say if you could lean down and whisper in the president's ear? \u003c/strong>\u003c/p>\n\u003cp>Unfortunately, crops and agriculture tend to be the pawns in this, and I would say, we can't be. This is our business. So much of what we do goes overseas, we need a coherent trade policy that allows us to do business, allows our customers to buy the product that we have. That's what we want, that's what we need and that's what we're looking forward to: a coherent trade policy in which we can plan going forward.\u003c/p>\n\u003cp>We plant these trees, and these trees will last 25 years — pistachios will last hundreds of years — so we need long-term stability in these marketplaces.\u003c/p>\n\u003cp>\u003cstrong>I understand you're also working the phone to China today. What are you hearing from your contacts there? \u003c/strong>\u003c/p>\n\u003cp>They knew it was coming, they were hoping it wasn't going to happen, and at this point we're trying to wait and find out — is this really going to stick, or is it going to be 24, 48, 72 hours and they go \"OK, we negotiated a settlement?\"\u003c/p>\n\u003cp>Honestly, the next 24 hours is going to be critical. We actually have containers arriving in Asia within the next seven days, so I've gotta make some decisions.\u003c/p>\n\u003cp>\u003cstrong>And the decision you have to make in the next 24 hours is whether or not to divert that shipment and send them somewhere else? \u003c/strong>\u003c/p>\n\u003cp>Divert, renegotiate the contract, or bring back, those are the decisions I have to make.\u003c/p>\n\u003cp>\u003cstrong>If China doesn't get almonds and pistachios and pecans from the U.S., where would they get them from? \u003c/strong>\u003c/p>\n\u003cp>Well, pistachios are grown in Iran, and they will probably pick up their needs from Iran. Australia has been planting a lot of almonds lately, with the worldwide demand. And pecans, you can get pecans from South Africa and Australia.\u003c/p>\n\u003cp>So the bottom line is our customers do have alternatives. They would prefer buying from California, but if the costs are too high or too restrictive, they can switch to another producing country.\u003c/p>\n\u003cp>\u003cem>Menaka Wilhelm and Sam Gringlas contributed to this report.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Newly announced Chinese tariffs will raise prices on many U.S. crops. How will that affect American farmers? NPR's Mary Louise Kelley spoke with Jim Zion, a Californian nut distributor, to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today, the Chinese government announced tariffs on 128 American products, including food. Pork will be taxed 25 percent, and wine, dried fruit, and nuts are now subject to a 15 percent duty.\u003c/p>\n\u003cp>The announcement comes in response to the tariffs President Trump recently imposed on steel and aluminum. Trade officials from each country are negotiating, and it's not yet clear how long the duties will be in effect, or what the lasting impact will be for American producers and growers.\u003c/p>\n\u003cp>But for businesses who already have shipments in transit, there are immediate effects. NPR's Mary Louise Kelly spoke with someone whose business is already feeling the tariffs directly. \u003ca href=\"http://www.meridiangrowers.com/team/\">Jim Zion\u003c/a>, managing partner at Meridian Growers in Fresno, Calif., distributes almonds, pistachios, and pecans to markets like China.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How many nuts does California sell to China? \u003c/strong>\u003c/p>\n\u003cp>In any given year, California exports anywhere between 60 to 70 percent of its almonds, pistachios, and walnuts. Arizona exports about the same amount of its pistachios and pecans. China has been one of the largest markets for the last few years. At one time, one out of every four pistachios grown in California was destined for China.\u003c/p>\n\u003cp>\u003cstrong>How big a deal will this 15 percent tariff be for your business?\u003c/strong>\u003c/p>\n\u003cp>For anything that we were shipping, that's what we call \"on the water\" — in transit to China — we will have to ask our buyers how they would like to handle the additional cost, because obviously this wasn't factored in when we made the original contract.\u003c/p>\n\u003cp>Either we're going to have to give them a discount to cover this additional cost, or, if we can't come up with an agreement, we will divert those containers to another destination that doesn't have a tariff. If we can't do that, we'll have to bring them back. Regardless, this will definitely cost us some money out of our pocket to take care of these issues.\u003c/p>\n\u003cp>\u003cstrong>Do you have an estimate for how much money this will cost?\u003c/strong>\u003c/p>\n\u003cp>Pistachios today are selling for about $3.50 a pound on a wholesale basis. So 15 percent of that would be around $0.50 a pound, which, in a container of 44,000 pounds is about $22,000.\u003c/p>\n\u003cp>If we have to divert that load to another destination, that could cost us anywhere from $2,000 to $4,000.\u003c/p>\n\u003cp>And if we have to bring it back, anytime we bring a container back to the United States, by the time we bring it back and go through customs and everything, that additional cost could be $10,000. So out of pocket this could cost us anywhere from $5,000 to $25,000 per container.\u003c/p>\n\u003cp>\u003cstrong>And you're describing not just an economic cost but a bureaucratic hassle, having to renegotiate deals you thought were done. \u003c/strong>\u003c/p>\n\u003cp>Exactly. We've been doing business with many of our customers for many years, so we'll be able to work through this, but this is something that neither one of us wants.\u003c/p>\n\u003cp>We're being optimistic that this will not last forever, and at some point a settlement on this trade dispute will be negotiated, so we can get back to doing business, which is what all of us want to do anyway.\u003c/p>\n\u003cp>\u003cstrong>You work with growers across California's Central Valley — what are you hearing from them? \u003c/strong>\u003c/p>\n\u003cp>They're concerned. We were concerned when we found out about the steel and aluminum tariffs.\u003c/p>\n\u003cp>Typically, in trade disputes, the first round hits what I call specialty crops — dried fruits and nuts is what affects us — they tend to be easy targets. We tend to be the first victims in any type of trade dispute, and once again, that's proven to be correct.\u003c/p>\n\u003cp>\u003cstrong>You're saying, pardon the pun, but you're low-hanging fruit. \u003c/strong>\u003c/p>\n\u003cp>Exactly, we are considered a nonessential low-hanging fruit. And we kind of knew this was coming — we were hoping it wasn't, but there's not a lot we can do about it.\u003c/p>\n\u003cp>\u003cstrong>To what extent, in your view, are politics part of this? There's been a lot of talk that perhaps these tariffs are designed to hit at areas of the country that have been home to a lot of Trump supporters. \u003c/strong>\u003c/p>\n\u003cp>Politics play a huge part in it. If you look at the Central Valley, it tends to vote Republican, and it's home to some of the largest production of almonds and pistachios in the United States. So it's no coincidence that they hit dried fruits and nuts.\u003c/p>\n\u003cp>\u003cstrong>I wonder what you might say if you could lean down and whisper in the president's ear? \u003c/strong>\u003c/p>\n\u003cp>Unfortunately, crops and agriculture tend to be the pawns in this, and I would say, we can't be. This is our business. So much of what we do goes overseas, we need a coherent trade policy that allows us to do business, allows our customers to buy the product that we have. That's what we want, that's what we need and that's what we're looking forward to: a coherent trade policy in which we can plan going forward.\u003c/p>\n\u003cp>We plant these trees, and these trees will last 25 years — pistachios will last hundreds of years — so we need long-term stability in these marketplaces.\u003c/p>\n\u003cp>\u003cstrong>I understand you're also working the phone to China today. What are you hearing from your contacts there? \u003c/strong>\u003c/p>\n\u003cp>They knew it was coming, they were hoping it wasn't going to happen, and at this point we're trying to wait and find out — is this really going to stick, or is it going to be 24, 48, 72 hours and they go \"OK, we negotiated a settlement?\"\u003c/p>\n\u003cp>Honestly, the next 24 hours is going to be critical. We actually have containers arriving in Asia within the next seven days, so I've gotta make some decisions.\u003c/p>\n\u003cp>\u003cstrong>And the decision you have to make in the next 24 hours is whether or not to divert that shipment and send them somewhere else? \u003c/strong>\u003c/p>\n\u003cp>Divert, renegotiate the contract, or bring back, those are the decisions I have to make.\u003c/p>\n\u003cp>\u003cstrong>If China doesn't get almonds and pistachios and pecans from the U.S., where would they get them from? \u003c/strong>\u003c/p>\n\u003cp>Well, pistachios are grown in Iran, and they will probably pick up their needs from Iran. Australia has been planting a lot of almonds lately, with the worldwide demand. And pecans, you can get pecans from South Africa and Australia.\u003c/p>\n\u003cp>So the bottom line is our customers do have alternatives. They would prefer buying from California, but if the costs are too high or too restrictive, they can switch to another producing country.\u003c/p>\n\u003cp>\u003cem>Menaka Wilhelm and Sam Gringlas contributed to this report.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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