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"disqusTitle": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. Who can we blame? From almonds to politicians to cheap water, here are seven candidates.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Farmers Gulp Most Of State's Water, But Say They've Cut Back",
"title": "California Farmers Gulp Most Of State's Water, But Say They've Cut Back",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Farms in California use as much as four times the water consumed by cities and towns. Now farmers are on defense after the governor decided to mostly exempt them from new, sweeping water cutbacks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=rxoeAOeodsI]\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\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/rxoeAOeodsI'\n title='//www.youtube.com/embed/rxoeAOeodsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do TV Cooking Shows Make Us Fat?",
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"content": "\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution",
"title": "Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"description": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Feeding Babies Foods With Peanuts Appears To Prevent Allergies",
"title": "Feeding Babies Foods With Peanuts Appears To Prevent Allergies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\" alt=\"In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\" alt=\"In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too",
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"content": "\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
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"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"title": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit",
"title": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit",
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"content": "\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry",
"title": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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