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"content": "\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3\"] \u003c/p>\n\u003cp>I have to admit, I melt at the creaminess of full-fat yogurt.\u003c/p>\n\u003cp>It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)\u003c/p>\n\u003cp>The reason we're told to limit dairy fat seems pretty straight forward. The extra calories packed into the fat is bad for our waistlines. That's the assumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.",
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"description": "Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.",
"title": "The Full-Fat Paradox: Whole Milk May Keep Us Lean | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>I have to admit, I melt at the creaminess of full-fat yogurt.\u003c/p>\n\u003cp>It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)\u003c/p>\n\u003cp>The reason we're told to limit dairy fat seems pretty straight forward. The extra calories packed into the fat is bad for our waistlines. That's the assumption.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"title": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Residents of a Philadelphia neighborhood that lacked a grocer got a new market brimming with fresh fruit and veggies — but that didn't change what they ate, a survey shows. Additional interventions — such as cooking classes and nutrition education — may be needed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How American Food Companies Go GMO-Free In A GMO World",
"title": "How American Food Companies Go GMO-Free In A GMO World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140204_me_how_american_food_companies_go_gmo-free_in_a_gmo_world.mp3\"] \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many American food companies, responding to consumer demands, are looking for grain that's not genetically modified. It turns out that non-GMO corn and soybeans aren't hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"title": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3\"] \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Small Cuts To Food Stamps Add Up To Big Pains For Many Recipients",
"title": "Small Cuts To Food Stamps Add Up To Big Pains For Many Recipients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140130_atc_farm_bill_proposes_minor_cuts_with_major_consequences_for_food_stamps.mp3\"] \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The proposed farm bill would cut nearly $1 billion a year from the food stamp program, known as SNAP. While it's far less than what Republicans had originally wanted, the proposal will affect roughly 850,000 households, many of which are still struggling from cuts made only three months ago.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Ads Go Healthy: Selling Yogurt With A Steamy Kiss",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=DrcaeAumAZo]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">The Salt at NPR Food\u003c/a> (1/31/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140131_me_super_bowl_ads_go_healthy_selling_yogurt_with_a_steamy_kiss.mp3\"] \u003c/p>\n\u003cp>We're all accustomed to Super Bowl ads for chips and soda and beer.\u003c/p>\n\u003cp>But it's a new day. And, this year, we'll also get pitched on healthier fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=7fwH_924WUc]\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FoZXGR8F9XI]\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Af_npxrmljg]\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ugo7Y2lRsxc]\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Advertising during the big game is traditionally the realm of beer, chips and soda. But better-for-you foods will also make a play for viewers' wallets this year. Expect clever ads pitching nuts, yogurt and whole grain cereals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DrcaeAumAZo'\n title='//www.youtube.com/embed/DrcaeAumAZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">The Salt at NPR Food\u003c/a> (1/31/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7fwH_924WUc'\n title='//www.youtube.com/embed/7fwH_924WUc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FoZXGR8F9XI'\n title='//www.youtube.com/embed/FoZXGR8F9XI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Af_npxrmljg'\n title='//www.youtube.com/embed/Af_npxrmljg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ugo7Y2lRsxc'\n title='//www.youtube.com/embed/ugo7Y2lRsxc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Law Puts Gloves On California Bartenders",
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"content": "\u003cfigure id=\"attachment_77187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94-1024x1024.jpg\" alt=\"Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-77187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2014/01/20140126_wesun_new_law_puts_gloves_on_california_bartenders.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://digital.vpr.net/people/sam-sanders\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">The Salt at NPR Food\u003c/a> (1/26/14)\u003c/p>\n\u003cp>Bartender Cameron Hall hadn't heard of a new California law that bans culinary workers from touching uncooked food with their bare hands.\u003c/p>\n\u003cp>The rule applies to bartenders, who are now supposed to wear gloves to put limes in the mojitos and cherries in the Manhattans — even to scoop ice into a glass.\u003c/p>\n\u003cp>But when a reporter fills him in, Hall stops serving drinks at Rocco's Tavern, a little spot in downtown Culver City, just long enough to rant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new food safety law in California bans culinary workers from touching uncooked food with their bare hands. That means bartenders can no longer drop ice cubes or add garnishes without gloves on, and that's got some unhappy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should Farmers Give John Deere And Monsanto Their Data?",
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"content": "\u003cfigure id=\"attachment_76948\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac-1024x575.jpg\" alt=\"Collecting farm data. Image: Adam Cole/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image: Adam Cole/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140122_atc_should_farmers_give_john_deere_and_monsanto_their_data.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Starting this year, farmers across the Midwest can sign up for a service that lets big agribusiness collect data from their farms, minute by minute, as they plant and harvest their crops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsanto.com/products/pages/fieldscripts.aspx\">Monsanto\u003c/a> and \u003ca href=\"http://www.deere.com/wps/dcom/en_INT/regional_home.page\">John Deere\u003c/a> are offering competing versions of this service. Both are promising to mine that data for tips that will put more money in farmers' pockets.\u003c/p>\n\u003cp>But a leading farm organization, the American Farm Bureau Federation, is telling farmers to be cautious. These services, it says, could threaten farmers' privacy and give the big companies too much power.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The data in question come from detailed maps of farmers' fields.\u003c/p>\n\u003cp>Jonathan Quinn, who grows corn, soybeans and wheat on a large farm in northeast Maryland, pulls out a thick binder, opens it up on his kitchen table, and shows me an example. The rectangular outline of one field is covered with multicolored curved shapes, like a weather map showing areas of different temperatures.\u003c/p>\n\u003cp>The dark green areas, Quinn explains, are areas that produced higher yields. Light green and red areas produced less. \"And this gray area, that's just zero yield,\" he says.\u003c/p>\n\u003cp>The amount of variation is astonishing. It happens because soil types vary, even within a single field. So does moisture.\u003c/p>\n\u003cfigure id=\"attachment_76949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8-290x251.jpg\" alt=\"Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\" width=\"290\" height=\"251\" class=\"size-medium wp-image-76949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\u003c/figcaption>\u003c/figure>\n\u003cp>Quinn pulls out the machine that collects the data for this map. It's a superaccurate GPS receiver — an oversize version of the kind you'd have in your car. At harvest time, it goes along in the combine, recording how much grain comes from every spot.\u003c/p>\n\u003cp>Later, at planting time, the receiver controls the planting machinery, placing seeds closer together where the soil is more fertile, or switching seed varieties to match conditions in different parts of the field.\u003c/p>\n\u003cp>Essentially, the planter is following a pre-programmed \"prescription\" for each part of the field. \"It's all done on software,\" Quinn explains. \"It's loaded onto a thumb drive; you stick the thumb drive into this [GPS display], and when you drive across the field, it automatically knows where it is because of the GPS.\"\u003c/p>\n\u003cp>Until now, all this information about his planting and harvest stayed in Quinn's hands.\u003c/p>\n\u003cp>But this year, he's taking the next technological step, participating in an experimental version of the data-sharing system that Monsanto is rolling out commercially in the Midwest.\u003c/p>\n\u003cp>Data will be transmitted directly from his tractor or combine into what computer people call \"the cloud,\" where it will land on Monsanto's computer servers. \"They're going to be able to see everything this [GPS] monitor does. So they're going to be able to look at my field all the time. They'll be able to look at my information, and they're going to just watch that field,\" Quinn says.\u003c/p>\n\u003cp>Monsanto thinks it can help farmers come up with the perfect prescription of seeds for their soil and weather because the company will have more data than any one farmer can collect or analyze. It will have more detailed soil maps and information from many other fields with similar soil conditions.\u003c/p>\n\u003cfigure id=\"attachment_76950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544-290x217.jpg\" alt=\"Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, it will have field-by-field weather predictions from a high-tech venture called the Climate Corp., which Monsanto bought last year for $1 billion. (\u003cem>The New Yorker\u003c/em> \u003ca href=\"http://www.newyorker.com/reporting/2013/11/11/131111fa_fact_specter\">published\u003c/a> an interesting profile of the Climate Corp. last November.)\u003c/p>\n\u003cp>\"I've had people ask me, 'Why should Monsanto have all your information?' \" Quinn says. \"My theory is, if they have my information, and they're out there working with me, I'm hoping that they're going to bring me a better product. And them having my information doesn't bother me.\"\u003c/p>\n\u003cp>John Deere, the big farm machinery company, is offering something similar in collaboration with other \u003ca href=\"http://www.pioneer.com/home/site/about/template.CONTENT/guid.0961DD8E-DA33-39A1-BE0C-5534326D35E2/\">big seed companies\u003c/a>.\u003c/p>\n\u003cp>Both companies are promoting this as a better version of what farmers do already. But the American Farm Bureau Federation is \u003ca href=\"http://ofbf.org/uploads/Proprietary_Information.pdf\">telling\u003c/a> its members: Be careful. This is different.\u003c/p>\n\u003cp>Mary Kay Thatcher, the farm bureau's senior director for congressional relations, says farmers should understand that when data move into the cloud, they can go anywhere.\u003c/p>\n\u003cp>For instance: Your local seed salesman might get the data, and he may also be a farmer — and thus your competitor, bidding against you for land that you both want to rent. \"All of a sudden he's got a whole lot of information about your capabilities,\" Thatcher says.\u003c/p>\n\u003cp>Or consider this: Companies that are collecting these data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. That's valuable information, Thatcher says. \"They could actually manipulate the market with it. They only have to know the information about what is actually happening with harvest minutes before somebody else knows it. I'm not saying they will,\" says Thatcher. \"Just a concern.\"\u003c/p>\n\u003cp>Both Monsanto and John Deere say that they'll share an individual farmer's data only with people whom that farmer wants to see the information.\u003c/p>\n\u003cp>\"In our mind, that data is just as important as a person's banking information,\" says Chris Batdorf, a manager with John Deere's Intelligent Solutions Group.\u003c/p>\n\u003cp>Batdorf also says that his company won't use the overall, aggregated data — for instance, harvest totals from whole groups of farms — to play in commodity markets. \"John Deere will not do that,\" he says. \"We don't want to do anything with markets or forecasting with this data.\" A Monsanto spokesperson said the same.\u003c/p>\n\u003cp>But many of the rules for how these data will be shared, and how they can be used, haven't been written yet. These data collection programs are just getting off the ground, and they're still evolving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers can now deliver data from their fields, minute by minute, to big agribusiness companies like Monsanto or John Deere. Those companies promise to use the data to help farmers make money. But some farmers worry that it could threaten their privacy and give the big companies too much power.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76948\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac-1024x575.jpg\" alt=\"Collecting farm data. Image: Adam Cole/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image: Adam Cole/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Starting this year, farmers across the Midwest can sign up for a service that lets big agribusiness collect data from their farms, minute by minute, as they plant and harvest their crops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsanto.com/products/pages/fieldscripts.aspx\">Monsanto\u003c/a> and \u003ca href=\"http://www.deere.com/wps/dcom/en_INT/regional_home.page\">John Deere\u003c/a> are offering competing versions of this service. Both are promising to mine that data for tips that will put more money in farmers' pockets.\u003c/p>\n\u003cp>But a leading farm organization, the American Farm Bureau Federation, is telling farmers to be cautious. These services, it says, could threaten farmers' privacy and give the big companies too much power.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The data in question come from detailed maps of farmers' fields.\u003c/p>\n\u003cp>Jonathan Quinn, who grows corn, soybeans and wheat on a large farm in northeast Maryland, pulls out a thick binder, opens it up on his kitchen table, and shows me an example. The rectangular outline of one field is covered with multicolored curved shapes, like a weather map showing areas of different temperatures.\u003c/p>\n\u003cp>The dark green areas, Quinn explains, are areas that produced higher yields. Light green and red areas produced less. \"And this gray area, that's just zero yield,\" he says.\u003c/p>\n\u003cp>The amount of variation is astonishing. It happens because soil types vary, even within a single field. So does moisture.\u003c/p>\n\u003cfigure id=\"attachment_76949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8-290x251.jpg\" alt=\"Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\" width=\"290\" height=\"251\" class=\"size-medium wp-image-76949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\u003c/figcaption>\u003c/figure>\n\u003cp>Quinn pulls out the machine that collects the data for this map. It's a superaccurate GPS receiver — an oversize version of the kind you'd have in your car. At harvest time, it goes along in the combine, recording how much grain comes from every spot.\u003c/p>\n\u003cp>Later, at planting time, the receiver controls the planting machinery, placing seeds closer together where the soil is more fertile, or switching seed varieties to match conditions in different parts of the field.\u003c/p>\n\u003cp>Essentially, the planter is following a pre-programmed \"prescription\" for each part of the field. \"It's all done on software,\" Quinn explains. \"It's loaded onto a thumb drive; you stick the thumb drive into this [GPS display], and when you drive across the field, it automatically knows where it is because of the GPS.\"\u003c/p>\n\u003cp>Until now, all this information about his planting and harvest stayed in Quinn's hands.\u003c/p>\n\u003cp>But this year, he's taking the next technological step, participating in an experimental version of the data-sharing system that Monsanto is rolling out commercially in the Midwest.\u003c/p>\n\u003cp>Data will be transmitted directly from his tractor or combine into what computer people call \"the cloud,\" where it will land on Monsanto's computer servers. \"They're going to be able to see everything this [GPS] monitor does. So they're going to be able to look at my field all the time. They'll be able to look at my information, and they're going to just watch that field,\" Quinn says.\u003c/p>\n\u003cp>Monsanto thinks it can help farmers come up with the perfect prescription of seeds for their soil and weather because the company will have more data than any one farmer can collect or analyze. It will have more detailed soil maps and information from many other fields with similar soil conditions.\u003c/p>\n\u003cfigure id=\"attachment_76950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544-290x217.jpg\" alt=\"Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, it will have field-by-field weather predictions from a high-tech venture called the Climate Corp., which Monsanto bought last year for $1 billion. (\u003cem>The New Yorker\u003c/em> \u003ca href=\"http://www.newyorker.com/reporting/2013/11/11/131111fa_fact_specter\">published\u003c/a> an interesting profile of the Climate Corp. last November.)\u003c/p>\n\u003cp>\"I've had people ask me, 'Why should Monsanto have all your information?' \" Quinn says. \"My theory is, if they have my information, and they're out there working with me, I'm hoping that they're going to bring me a better product. And them having my information doesn't bother me.\"\u003c/p>\n\u003cp>John Deere, the big farm machinery company, is offering something similar in collaboration with other \u003ca href=\"http://www.pioneer.com/home/site/about/template.CONTENT/guid.0961DD8E-DA33-39A1-BE0C-5534326D35E2/\">big seed companies\u003c/a>.\u003c/p>\n\u003cp>Both companies are promoting this as a better version of what farmers do already. But the American Farm Bureau Federation is \u003ca href=\"http://ofbf.org/uploads/Proprietary_Information.pdf\">telling\u003c/a> its members: Be careful. This is different.\u003c/p>\n\u003cp>Mary Kay Thatcher, the farm bureau's senior director for congressional relations, says farmers should understand that when data move into the cloud, they can go anywhere.\u003c/p>\n\u003cp>For instance: Your local seed salesman might get the data, and he may also be a farmer — and thus your competitor, bidding against you for land that you both want to rent. \"All of a sudden he's got a whole lot of information about your capabilities,\" Thatcher says.\u003c/p>\n\u003cp>Or consider this: Companies that are collecting these data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. That's valuable information, Thatcher says. \"They could actually manipulate the market with it. They only have to know the information about what is actually happening with harvest minutes before somebody else knows it. I'm not saying they will,\" says Thatcher. \"Just a concern.\"\u003c/p>\n\u003cp>Both Monsanto and John Deere say that they'll share an individual farmer's data only with people whom that farmer wants to see the information.\u003c/p>\n\u003cp>\"In our mind, that data is just as important as a person's banking information,\" says Chris Batdorf, a manager with John Deere's Intelligent Solutions Group.\u003c/p>\n\u003cp>Batdorf also says that his company won't use the overall, aggregated data — for instance, harvest totals from whole groups of farms — to play in commodity markets. \"John Deere will not do that,\" he says. \"We don't want to do anything with markets or forecasting with this data.\" A Monsanto spokesperson said the same.\u003c/p>\n\u003cp>But many of the rules for how these data will be shared, and how they can be used, haven't been written yet. These data collection programs are just getting off the ground, and they're still evolving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_76863\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a-1024x575.jpg\" alt=\"Genuine soba noodles are difficult to find in the U.S. Photo: iStock\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genuine soba noodles are difficult to find in the U.S. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140121_me_soba_as_cultural_heritage.mp3\"] \u003c/p>\n\u003cp>Post by Alexandra Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">The Salt at NPR Food\u003c/a> (1/21/14)\u003c/p>\n\u003cp>Traditional Japanese cuisine, known as \u003cem>washoku\u003c/em>, is now an Intangible Cultural Heritage, according to the United Nations.\u003c/p>\n\u003cp>Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.\u003c/p>\n\u003cp>In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Basically, soba is only two things: flour and water,\" Sakai explains.\u003c/p>\n\u003cp>A handful of students gather around the slender Sakai as she shows them how to mix the flour and water together.\u003c/p>\n\u003cp>\"As we're mixing the dough,\" she instructs them, \"we want to distribute the water into the cells of the buckwheat and wheat flour as quickly as we can.\"\u003c/p>\n\u003cp>The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.\u003c/p>\n\u003cp>One of the students who came to the class is Mikie Shioya. She's a native of Japan and wants to eat authentic soba here in the U.S.\u003c/p>\n\u003cp>\"Soba is my favorite food,\" she says.\u003c/p>\n\u003cp>But finding genuine versions in the U.S. is difficult. The packaged noodles available in grocery stores are made mostly of wheat flour. And only a handful of restaurants stateside serve it up in the traditional way, meaning the chefs make the dough and cut and boil the noodles in front of customers. Shioya hopes to recreate that taste in her own kitchen.\u003c/p>\n\u003cp>\"I don't know anybody who makes soba at home,\" Shioya says. \"If you live in Japan, you can just go to a really good soba place. But here in L.A., there's no where to go.\"\u003c/p>\n\u003cp>\"You get so desperate,\" Sakai chimes in, \"you have to make it.\"\u003c/p>\n\u003cp>Sakai explains that the beloved noodle is a Japanese creation, unlike, say, the Ramen noodle, which originated in China.\u003c/p>\n\u003cp>Soba, Sakai says, \"came to Japan as a porridge, and the Buddhist monks who studied in China had it during their long meditative journeys. And they brought it back to Japan, and the people in Japan turned it into noodles.\"\u003c/p>\n\u003cp>From start to finish, it takes Sakai only 15 minutes to make and cook the noodles from scratch. She can't imagine doing it any other way. For her, there's a joy in making something by hand, and while Sakai loves the taste, soba is more than just food; it's an art form.\u003c/p>\n\u003cp>Sakai and the her students cut the noodles into long, slender strips as thin as matchsticks. They're dunked in boiling water for just a minute and then shocked cold in an ice bath.\u003c/p>\n\u003cp>The students get a new appreciation for the subtle flavor, as they taste it plain, in broth and with soybean powder.\u003c/p>\n\u003cp>\"It's very much like wine,\" Sakai says. \"It's like eating fresh fruit, and you don't want to mask it with other things. So yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work of the artisans.\"\u003c/p>\n\u003cp>And Sakai is going beyond just crafting and teaching soba. She's learning to grow buckwheat and even bought a stone mill to make her own flour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The United Nations has named traditional Japanese cuisine — known as Washoku — an intangible cultural heritage. One of the oldest foods of Washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Alexandra Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">The Salt at NPR Food\u003c/a> (1/21/14)\u003c/p>\n\u003cp>Traditional Japanese cuisine, known as \u003cem>washoku\u003c/em>, is now an Intangible Cultural Heritage, according to the United Nations.\u003c/p>\n\u003cp>Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.\u003c/p>\n\u003cp>In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Basically, soba is only two things: flour and water,\" Sakai explains.\u003c/p>\n\u003cp>A handful of students gather around the slender Sakai as she shows them how to mix the flour and water together.\u003c/p>\n\u003cp>\"As we're mixing the dough,\" she instructs them, \"we want to distribute the water into the cells of the buckwheat and wheat flour as quickly as we can.\"\u003c/p>\n\u003cp>The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.\u003c/p>\n\u003cp>One of the students who came to the class is Mikie Shioya. She's a native of Japan and wants to eat authentic soba here in the U.S.\u003c/p>\n\u003cp>\"Soba is my favorite food,\" she says.\u003c/p>\n\u003cp>But finding genuine versions in the U.S. is difficult. The packaged noodles available in grocery stores are made mostly of wheat flour. And only a handful of restaurants stateside serve it up in the traditional way, meaning the chefs make the dough and cut and boil the noodles in front of customers. Shioya hopes to recreate that taste in her own kitchen.\u003c/p>\n\u003cp>\"I don't know anybody who makes soba at home,\" Shioya says. \"If you live in Japan, you can just go to a really good soba place. But here in L.A., there's no where to go.\"\u003c/p>\n\u003cp>\"You get so desperate,\" Sakai chimes in, \"you have to make it.\"\u003c/p>\n\u003cp>Sakai explains that the beloved noodle is a Japanese creation, unlike, say, the Ramen noodle, which originated in China.\u003c/p>\n\u003cp>Soba, Sakai says, \"came to Japan as a porridge, and the Buddhist monks who studied in China had it during their long meditative journeys. And they brought it back to Japan, and the people in Japan turned it into noodles.\"\u003c/p>\n\u003cp>From start to finish, it takes Sakai only 15 minutes to make and cook the noodles from scratch. She can't imagine doing it any other way. For her, there's a joy in making something by hand, and while Sakai loves the taste, soba is more than just food; it's an art form.\u003c/p>\n\u003cp>Sakai and the her students cut the noodles into long, slender strips as thin as matchsticks. They're dunked in boiling water for just a minute and then shocked cold in an ice bath.\u003c/p>\n\u003cp>The students get a new appreciation for the subtle flavor, as they taste it plain, in broth and with soybean powder.\u003c/p>\n\u003cp>\"It's very much like wine,\" Sakai says. \"It's like eating fresh fruit, and you don't want to mask it with other things. So yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work of the artisans.\"\u003c/p>\n\u003cp>And Sakai is going beyond just crafting and teaching soba. She's learning to grow buckwheat and even bought a stone mill to make her own flour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_76643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_8159_toned_wide-8df0021536a701ccb1fdde856038a6607e6a887b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_8159_toned_wide-8df0021536a701ccb1fdde856038a6607e6a887b-1024x575.jpg\" alt=\"A group gathers in a Ballston, Va., home for a supper club organized through the site Feastly. A new food trend gaining popularity in New York and other cities lets diners enjoy a meal prepared by a stranger in that person's home. Photo: Courtesy of Noah Karesh\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A group gathers in a Ballston, Va., home for a supper club organized through the site Feastly. A new food trend gaining popularity in New York and other cities lets diners enjoy a meal prepared by a stranger in that person's home. Photo: Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262776529/sometimes-a-perfect-stranger-is-the-best-dinner-host\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140116_me_dining_with_strangers.mp3\"] \u003c/p>\n\u003cp>Post by Arun Venugopal, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262776529/sometimes-a-perfect-stranger-is-the-best-dinner-host\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>With website names like \u003ca href=\"http://www.eatwith.com/\" target=\"_blank\">Eat With\u003c/a>, \u003ca href=\"https://www.sidetour.com/\" target=\"_blank\">Side Tour\u003c/a>, \u003ca href=\"http://www.voulezvousdiner.com/en\" target=\"_blank\">VoulezVousDiner\u003c/a> and \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>, a new food trend that is sweeping New York and other cities allows diners to enjoy fine meals inside someone else's home. Think of it as \u003ca href=\"https://www.airbnb.com/\" target=\"_blank\">Airbnb\u003c/a> for hungry people.\u003c/p>\n\u003cp>It's easy to think these sites are all about the food, but they're not. The food is often just an excuse for what can essentially be a really great party with a bunch of people you've never met.\u003c/p>\n\u003cp>Recently I went to a \"taco party\" I found through the Eat With website. I paid $40 to go to the home of two fun-loving Latinas. They have a great apartment, filled with art, just across from the Brooklyn Museum. As soon as their guests arrived, they made it a point to shove rum drinks into our hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Katrin Bergmann came all the way from Frankfurt, Germany — she was part of a gaggle of German tourists who turned up — because she'd seen a segment on Eat With on German TV called \"How to Survive in New York.\"\u003c/p>\n\u003cp>\"We thought we wanted to do something different from a normal tourist tour, and we wanted to talk to real people who live here,\" Bergmann said. \"And so we have real Brooklyn people around us ... and Germans.\"\u003c/p>\n\u003cfigure id=\"attachment_76644\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eat-with2-c937abb7975e946315a7051bc8e98b33839b06e2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eat-with2-c937abb7975e946315a7051bc8e98b33839b06e2-290x217.jpg\" alt=\"Glori Linares, left, and Victoria Delgado, invited strangers to a dinner party in their apartment in Brooklyn through the site EatWith.com. Photo: Arun Venugopal/WNYC\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glori Linares, left, and Victoria Delgado, invited strangers to a dinner party in their apartment in Brooklyn through the site EatWith.com. Photo: Arun Venugopal/WNYC\u003c/figcaption>\u003c/figure>\n\u003cp>The hosts, \u003ca href=\"http://www.eatwith.com/#!/host/1532\" target=\"_blank\">Glori Linares and Victoria Delgado\u003c/a>, kept shuttling between the dining room and kitchen, frying up empanadillas stuffed with Oaxaca cheese. They're both vivacious and easygoing — perfectly suited to the job of hosting a bunch of strangers and dealing with \"unforeseen circumstances,\" like an episode last summer when a guest fainted after a little too much rum on a hot day.\u003c/p>\n\u003cp>But I actually went for two dinners, and one was nothing like the other. The second dinner was in the East Village, in Manhattan. The host: a Wall Street banker turned Hindu monk named Rasanath Dasa.\u003c/p>\n\u003cp>We sat in Dasa's apartment, discussing authenticity and the pure life, capitalism and self-denial, all the while sipping water and having what might be some of the best soup I have ever eaten. If this all sounds a little strange, and surreal — it was. It was also completely mesmerizing.\u003c/p>\n\u003cp>Vipin Goyal co-founded Side Tour, the site where you can sign up for Rasanath Dasa's dinner. He said the company takes pains to find people who are more than just good cooks.\u003c/p>\n\u003cp>\"It was people who we thought would be really remarkable for other people to get to know,\" Goyal said.\u003c/p>\n\u003cp>The idea seems to be succeeding. Side Tour says some of its hosts make anywhere from $10,000 to $50,000 a year, and in the fall the company was bought by Groupon.\u003c/p>\n\u003cp>Meanwhile, Eat With is adding dining experiences in dozens of countries. Not that anyone's expecting home dining to replace restaurants, at least not in New York. After all, there are only so many New Yorkers who can cook and are willing to play host in their tiny apartments. But that doesn't make the experience any less fun. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_8159_toned_wide-8df0021536a701ccb1fdde856038a6607e6a887b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_8159_toned_wide-8df0021536a701ccb1fdde856038a6607e6a887b-1024x575.jpg\" alt=\"A group gathers in a Ballston, Va., home for a supper club organized through the site Feastly. A new food trend gaining popularity in New York and other cities lets diners enjoy a meal prepared by a stranger in that person's home. Photo: Courtesy of Noah Karesh\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A group gathers in a Ballston, Va., home for a supper club organized through the site Feastly. A new food trend gaining popularity in New York and other cities lets diners enjoy a meal prepared by a stranger in that person's home. Photo: Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262776529/sometimes-a-perfect-stranger-is-the-best-dinner-host\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Arun Venugopal, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262776529/sometimes-a-perfect-stranger-is-the-best-dinner-host\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>With website names like \u003ca href=\"http://www.eatwith.com/\" target=\"_blank\">Eat With\u003c/a>, \u003ca href=\"https://www.sidetour.com/\" target=\"_blank\">Side Tour\u003c/a>, \u003ca href=\"http://www.voulezvousdiner.com/en\" target=\"_blank\">VoulezVousDiner\u003c/a> and \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>, a new food trend that is sweeping New York and other cities allows diners to enjoy fine meals inside someone else's home. Think of it as \u003ca href=\"https://www.airbnb.com/\" target=\"_blank\">Airbnb\u003c/a> for hungry people.\u003c/p>\n\u003cp>It's easy to think these sites are all about the food, but they're not. The food is often just an excuse for what can essentially be a really great party with a bunch of people you've never met.\u003c/p>\n\u003cp>Recently I went to a \"taco party\" I found through the Eat With website. I paid $40 to go to the home of two fun-loving Latinas. They have a great apartment, filled with art, just across from the Brooklyn Museum. As soon as their guests arrived, they made it a point to shove rum drinks into our hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Katrin Bergmann came all the way from Frankfurt, Germany — she was part of a gaggle of German tourists who turned up — because she'd seen a segment on Eat With on German TV called \"How to Survive in New York.\"\u003c/p>\n\u003cp>\"We thought we wanted to do something different from a normal tourist tour, and we wanted to talk to real people who live here,\" Bergmann said. \"And so we have real Brooklyn people around us ... and Germans.\"\u003c/p>\n\u003cfigure id=\"attachment_76644\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eat-with2-c937abb7975e946315a7051bc8e98b33839b06e2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eat-with2-c937abb7975e946315a7051bc8e98b33839b06e2-290x217.jpg\" alt=\"Glori Linares, left, and Victoria Delgado, invited strangers to a dinner party in their apartment in Brooklyn through the site EatWith.com. Photo: Arun Venugopal/WNYC\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glori Linares, left, and Victoria Delgado, invited strangers to a dinner party in their apartment in Brooklyn through the site EatWith.com. Photo: Arun Venugopal/WNYC\u003c/figcaption>\u003c/figure>\n\u003cp>The hosts, \u003ca href=\"http://www.eatwith.com/#!/host/1532\" target=\"_blank\">Glori Linares and Victoria Delgado\u003c/a>, kept shuttling between the dining room and kitchen, frying up empanadillas stuffed with Oaxaca cheese. They're both vivacious and easygoing — perfectly suited to the job of hosting a bunch of strangers and dealing with \"unforeseen circumstances,\" like an episode last summer when a guest fainted after a little too much rum on a hot day.\u003c/p>\n\u003cp>But I actually went for two dinners, and one was nothing like the other. The second dinner was in the East Village, in Manhattan. The host: a Wall Street banker turned Hindu monk named Rasanath Dasa.\u003c/p>\n\u003cp>We sat in Dasa's apartment, discussing authenticity and the pure life, capitalism and self-denial, all the while sipping water and having what might be some of the best soup I have ever eaten. If this all sounds a little strange, and surreal — it was. It was also completely mesmerizing.\u003c/p>\n\u003cp>Vipin Goyal co-founded Side Tour, the site where you can sign up for Rasanath Dasa's dinner. He said the company takes pains to find people who are more than just good cooks.\u003c/p>\n\u003cp>\"It was people who we thought would be really remarkable for other people to get to know,\" Goyal said.\u003c/p>\n\u003cp>The idea seems to be succeeding. Side Tour says some of its hosts make anywhere from $10,000 to $50,000 a year, and in the fall the company was bought by Groupon.\u003c/p>\n\u003cp>Meanwhile, Eat With is adding dining experiences in dozens of countries. Not that anyone's expecting home dining to replace restaurants, at least not in New York. After all, there are only so many New Yorkers who can cook and are willing to play host in their tiny apartments. But that doesn't make the experience any less fun. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
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"content": "\u003cfigure id=\"attachment_76374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62-1024x575.jpg\" alt=\"Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/\u003ca href=\"http://www.spencerbrewery.com/\">The Spencer Brewery\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3\"] \u003c/p>\n\u003cp>by Katherine Perry, WATD on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>The town of Spencer, in central Massachusetts, isn't well known for ... well, anything, really. But it's about to become internationally famous — at least in beer-drinking circles.\u003c/p>\n\u003cp>Spencer is home to \u003ca href=\"http://www.spencerabbey.org/\">St. Joseph's Abbey\u003c/a>, where robed monks are busy brewing the first American Trappist beer. If all goes as planned, \u003ca href=\"http://www.spencerbrewery.com/\">Spencer Trappist Ale\u003c/a> will be available in Massachusetts retail stores by the middle of next week.\u003c/p>\n\u003cp>The monastery became one of only \u003ca href=\"http://www.stpeterslist.com/197/the-7-authentic-trappist-monk-beers/\">10 official Trappist breweries\u003c/a> in the world — and the first one outside Europe — in December.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"title": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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