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"disqusTitle": "Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes",
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"content": "\u003cfigure id=\"attachment_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "Thanks To Nutella, The World Needs More Hazelnuts",
"title": "Thanks To Nutella, The World Needs More Hazelnuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\" alt=\"Hazelnuts, in all their glory. Photo: Ingrid Taylar/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazelnuts, in all their glory. Photo: \u003ca href=\"https://www.flickr.com/photos/taylar/5357767173\" target=\"_blank\">Ingrid Taylar/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140916_atc_thanks_to_nutella_the_world_needs_more_hazelnuts.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/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Nutella, that sinfully indulgent chocolate-hazelnut spread, turns 50 this year, and it's come a long way, baby.\u003c/p>\n\u003cp>There's even a \"Nutella bar\" in midtown Manhattan, right off Fifth Avenue, tucked inside a grand temple of Italian food called \u003ca href=\"http://www.eataly.com/\">Eataly\u003c/a>. There's another Nutella bar at Eataly in Chicago. Here, you can order Nutella on bread, Nutella on a croissant, Nutella on crepes.\u003c/p>\n\u003cp>\"We create a simple place,\" explains Dino Borri, Eataly's \"brand ambassador,\" a man so charming that he should be an ambassador for the whole Italian country. \"Simple ingredients, few ingredients. With Nutella, supertasty, supersimple. When you are simple, the people love!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nutella was the product of hard times. During World War II, an Italian chocolate-maker named Ferrero couldn't get enough cocoa, so he mixed in some ground hazelnuts instead. Then he made a soft and creamy version.\u003c/p>\n\u003cfigure id=\"attachment_87623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\" alt=\"Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was one of the greatest inventions of the last century!\" says Borri.\u003c/p>\n\u003cp>It's a bold claim, but greatness, you have to admit, is a matter of taste. In any case, Nutella conquered Italy and, eventually, the world.\u003c/p>\n\u003cp>The \u003ca href=\"http://grist.org/list/it-takes-at-least-six-countries-to-make-a-jar-of-nutella/\">recipe\u003c/a> for world domination, it turns out, isn't too complicated: Sugar, cocoa, palm oil and hazelnuts. Three of those ingredients are easy to get. Sugar, cocoa and palm oil are produced in huge quantities.Hazelnuts, though, which some people call filberts, are a different matter. Most of them come from a narrow strip of land along the coast of the Black Sea in Turkey.\u003c/p>\n\u003cp>Karim Azzaoui, vice president for sales and marketing at BALSU USA, which supplies hazelnuts to the U.S., says the hazelnut trees grow on steep slopes that rise from the Black Sea coast. The farms are small; grandparents and children help to harvest the nuts, usually by hand. \"It's a very traditional way of life,\" Azzaoui says. \"The Turkish family farmers are extremely proud of the hazelnut crop, as it has been part of their family history for centuries. Farmers have been growing hazelnuts here for 2,000 years.\"\u003c/p>\n\u003cp>Nutella is now making this traditional crop extremely trendy.\u003c/p>\n\u003cp>Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world's hazelnut supply — more than 100,000 tons every year.\u003c/p>\n\u003cp>That's pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country's hazelnut production in half, prices spiked even further. They're up an additional 60 percent this year.\u003c/p>\n\u003cp>Because they're so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America's hazelnut orchards in Oregon are expanding.\u003c/p>\n\u003cp>And now, one can even find a few hazelnuts in the Northeastern United States, where they've never been successfully grown before. They're standing in a Rutgers University research farm, an oasis of orchards tucked in between highways, just outside New Brunswick, N.J.\u003c/p>\n\u003cp>\"All the green leafy things you see here are hazelnut trees. But in the beginning, they all used to die from disease,\" says Thomas Molnar, a Rutgers plant scientist who is in charge of this effort.\u003c/p>\n\u003cp>The disease, called \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/\">Eastern Filbert Blight\u003c/a>, is caused by a fungus. Some relatives of the commercial hazelnut, native to North America, can withstand the fungus. But the European hazelnut, the kind that fetches high prices, cannot. When the fungus attacks, it ruptures the bark around each branch, and the tree dies.\u003c/p>\n\u003cp>About 10 years ago, though, a plant breeder at Rutgers named C. Reed Funk embarked on a quest for hazelnut trees that could survive Eastern Filbert Blight. Similar \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/management/plant.htm\">efforts\u003c/a> have been underway at Oregon State University, because Eastern Filbert Blight has made its way to Oregon as well, threatening the orchards there.\u003c/p>\n\u003cp>\"I personally went and made seed collections in Eastern Europe, Russia, Poland, Ukraine,\" says Molnar. \"I collected thousands of seeds. We grew them as we normally would, and I'd say that 98 percent of them died.\"\u003c/p>\n\u003cp>The other 2 percent, though, did not. They carried genes that allowed them to survive the blight. Molnar cross-pollinated these blight-resistant trees with other hazelnut trees, from Oregon, that produce lots of high-quality nuts. He collected the offspring of that mating, looking for individual trees with the ideal genetic combination: blight resistance and big yields.\u003c/p>\n\u003cfigure id=\"attachment_87624\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\" alt=\"Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Molnar shows me a few candidate trees. They're thriving, and producing lots of nuts. Molnar and his colleagues now are conducting field trials of these trees in 10 locations around the Eastern U.S. and Canada to see whether they yield enough nuts to be commercially successful.\u003c/p>\n\u003cp>Molnar is optimistic. His efforts have even caught the attention of Ferrero, the Nutella-maker. \"They've come here several times,\" Molnar says. \"They've told me, if we can meet their quality specifications, they'd be interested in buying all the hazelnuts that we can produce.\"\u003c/p>\n\u003cp>If you just want to get one of these trees and grow hazelnuts in your backyard, though, Molnar does have a warning. \"I haven't seen any other food that drives squirrels more crazy than hazelnuts,\" he says. Squirrels will do almost anything to get their greedy little paws on the nuts before you do.\u003c/p>\n\u003cp>So your hazelnuts may need a guard dog — one that likes to chase squirrels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut03_wide-9018a7ff1c363a11c497f946fc07b38c3fb8f533-e1410918739166.jpg\" alt=\"Hazelnuts, in all their glory. Photo: Ingrid Taylar/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazelnuts, in all their glory. Photo: \u003ca href=\"https://www.flickr.com/photos/taylar/5357767173\" target=\"_blank\">Ingrid Taylar/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140916_atc_thanks_to_nutella_the_world_needs_more_hazelnuts.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/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Nutella, that sinfully indulgent chocolate-hazelnut spread, turns 50 this year, and it's come a long way, baby.\u003c/p>\n\u003cp>There's even a \"Nutella bar\" in midtown Manhattan, right off Fifth Avenue, tucked inside a grand temple of Italian food called \u003ca href=\"http://www.eataly.com/\">Eataly\u003c/a>. There's another Nutella bar at Eataly in Chicago. Here, you can order Nutella on bread, Nutella on a croissant, Nutella on crepes.\u003c/p>\n\u003cp>\"We create a simple place,\" explains Dino Borri, Eataly's \"brand ambassador,\" a man so charming that he should be an ambassador for the whole Italian country. \"Simple ingredients, few ingredients. With Nutella, supertasty, supersimple. When you are simple, the people love!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nutella was the product of hard times. During World War II, an Italian chocolate-maker named Ferrero couldn't get enough cocoa, so he mixed in some ground hazelnuts instead. Then he made a soft and creamy version.\u003c/p>\n\u003cfigure id=\"attachment_87623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut021-ceeb4e592697d93ed07385f5b3f2701aa7d2c7ee-e1410918806103.jpg\" alt=\"Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Right off Fifth Avenue, in Midtown Manhattan, Eataly has set up a shrine to Nutella. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was one of the greatest inventions of the last century!\" says Borri.\u003c/p>\n\u003cp>It's a bold claim, but greatness, you have to admit, is a matter of taste. In any case, Nutella conquered Italy and, eventually, the world.\u003c/p>\n\u003cp>The \u003ca href=\"http://grist.org/list/it-takes-at-least-six-countries-to-make-a-jar-of-nutella/\">recipe\u003c/a> for world domination, it turns out, isn't too complicated: Sugar, cocoa, palm oil and hazelnuts. Three of those ingredients are easy to get. Sugar, cocoa and palm oil are produced in huge quantities.Hazelnuts, though, which some people call filberts, are a different matter. Most of them come from a narrow strip of land along the coast of the Black Sea in Turkey.\u003c/p>\n\u003cp>Karim Azzaoui, vice president for sales and marketing at BALSU USA, which supplies hazelnuts to the U.S., says the hazelnut trees grow on steep slopes that rise from the Black Sea coast. The farms are small; grandparents and children help to harvest the nuts, usually by hand. \"It's a very traditional way of life,\" Azzaoui says. \"The Turkish family farmers are extremely proud of the hazelnut crop, as it has been part of their family history for centuries. Farmers have been growing hazelnuts here for 2,000 years.\"\u003c/p>\n\u003cp>Nutella is now making this traditional crop extremely trendy.\u003c/p>\n\u003cp>Ferrero, the Nutella-maker, now a giant company based in Alba, Italy, uses about a quarter of the world's hazelnut supply — more than 100,000 tons every year.\u003c/p>\n\u003cp>That's pushed up hazelnut prices. And this year, after a late frost in Turkey that froze the hazelnut blossoms and cut the country's hazelnut production in half, prices spiked even further. They're up an additional 60 percent this year.\u003c/p>\n\u003cp>Because they're so valuable, more people want to grow them. Farmers are growing hazelnuts in Chile and Australia. America's hazelnut orchards in Oregon are expanding.\u003c/p>\n\u003cp>And now, one can even find a few hazelnuts in the Northeastern United States, where they've never been successfully grown before. They're standing in a Rutgers University research farm, an oasis of orchards tucked in between highways, just outside New Brunswick, N.J.\u003c/p>\n\u003cp>\"All the green leafy things you see here are hazelnut trees. But in the beginning, they all used to die from disease,\" says Thomas Molnar, a Rutgers plant scientist who is in charge of this effort.\u003c/p>\n\u003cp>The disease, called \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/\">Eastern Filbert Blight\u003c/a>, is caused by a fungus. Some relatives of the commercial hazelnut, native to North America, can withstand the fungus. But the European hazelnut, the kind that fetches high prices, cannot. When the fungus attacks, it ruptures the bark around each branch, and the tree dies.\u003c/p>\n\u003cp>About 10 years ago, though, a plant breeder at Rutgers named C. Reed Funk embarked on a quest for hazelnut trees that could survive Eastern Filbert Blight. Similar \u003ca href=\"http://oregonstate.edu/dept/botany/epp/EFB/management/plant.htm\">efforts\u003c/a> have been underway at Oregon State University, because Eastern Filbert Blight has made its way to Oregon as well, threatening the orchards there.\u003c/p>\n\u003cp>\"I personally went and made seed collections in Eastern Europe, Russia, Poland, Ukraine,\" says Molnar. \"I collected thousands of seeds. We grew them as we normally would, and I'd say that 98 percent of them died.\"\u003c/p>\n\u003cp>The other 2 percent, though, did not. They carried genes that allowed them to survive the blight. Molnar cross-pollinated these blight-resistant trees with other hazelnut trees, from Oregon, that produce lots of high-quality nuts. He collected the offspring of that mating, looking for individual trees with the ideal genetic combination: blight resistance and big yields.\u003c/p>\n\u003cfigure id=\"attachment_87624\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hazelnut011_wide-65878513812de16ed1083051a02f54baba3ec2b7-e1410918909142.jpg\" alt=\"Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Molnar, a plant biologist at Rutgers University, is breeding new hazelnut varieties that can resist Eastern Filbert Blight. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Molnar shows me a few candidate trees. They're thriving, and producing lots of nuts. Molnar and his colleagues now are conducting field trials of these trees in 10 locations around the Eastern U.S. and Canada to see whether they yield enough nuts to be commercially successful.\u003c/p>\n\u003cp>Molnar is optimistic. His efforts have even caught the attention of Ferrero, the Nutella-maker. \"They've come here several times,\" Molnar says. \"They've told me, if we can meet their quality specifications, they'd be interested in buying all the hazelnuts that we can produce.\"\u003c/p>\n\u003cp>If you just want to get one of these trees and grow hazelnuts in your backyard, though, Molnar does have a warning. \"I haven't seen any other food that drives squirrels more crazy than hazelnuts,\" he says. Squirrels will do almost anything to get their greedy little paws on the nuts before you do.\u003c/p>\n\u003cp>So your hazelnuts may need a guard dog — one that likes to chase squirrels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Perdue Says Its Hatching Chicks Are Off Antibiotics",
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"content": "\u003cfigure id=\"attachment_87094\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\" alt='Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR' width=\"1798\" height=\"1198\" class=\"size-full wp-image-87094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140903_atc_perdue_says_its_hatching_chicks_get_no_antibiotics.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/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">says\u003c/a> it has ditched the common practice of injecting antibiotics into eggs that are just about to hatch. And public health advocates are cheering. They've been campaigning against the widespread use of antibiotics in agriculture, arguing that it's adding to the plague of antibiotic-resistant bacteria.\u003c/p>\n\u003cp>This particular use of antibiotics is ubiquitous but little-known. It happens at hatcheries, which lie at the heart of large-scale chicken production.\u003c/p>\n\u003cfigure id=\"attachment_87095\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\" alt=\"Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Hatcheries don't get a lot of attention. From the outside, Perdue's hatchery in Salisbury, Md., is just a simple, one-story cinder block building. What goes on \u003ca href=\"https://www.youtube.com/watch?v=IMhmmPjF478\">inside\u003c/a>, though, is amazing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than 1 million eggs arrive here every week from breeding farms a few hours away in West Virginia. Unlike the eggs you buy in the store, these eggs are fertilized; there are embryos inside.\u003c/p>\n\u003cp>They go into massive heated incubators for 18 days. Then, when they're almost ready to hatch, they're wheeled out into a hallway. Tray by tray, they go through a vaccination robot.\u003c/p>\n\u003cp>A bank of needles descends. Each needle punctures an egg and squirts in a bit of fluid: a vaccine against a common chicken virus.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/pub/bruce-stewart-brown/49/a80/195\">Bruce Stewart-Brown\u003c/a>, a veterinarian and senior vice president for Perdue, tells me that the fluid contains a vaccine against \u003ca href=\"http://www.thepoultrysite.com/diseaseinfo/90/mareks-disease\">Marek's disease\u003c/a>, a highly contagious common chicken virus. He points out a tiny hole in each egg, where the needle went in.\u003c/p>\n\u003cfigure id=\"attachment_87096\" class=\"wp-caption aligncenter\" style=\"max-width: 1668px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\" alt=\"When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\" width=\"1668\" height=\"1112\" class=\"size-full wp-image-87096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But that hole is a risk, because the last thing you want is bacteria getting in and infecting the embryo.\u003c/p>\n\u003cp>That's why, in many hatcheries across the country, these machines also inject an antibiotic called gentamicin, along with the vaccine.\u003c/p>\n\u003cp>It's even \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">allowed\u003c/a> in production of organic chicken.\u003c/p>\n\u003cp>It used to happen here, but all of Perdue's 15 hatcheries now are off antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.perduefarms.com/Our_Story/Three_Generations/\">Jim Perdue\u003c/a>, the company's CEO, says that weaning wasn't easy. \"You can't do this overnight,\" he says. \"You really got to work hard at it. And that's why it's an exciting thing, because it's the culmination of a lot, a lot of effort.\"\u003c/p>\n\u003cp>Getting to this point took 12 years, Perdue says. When they first tried it, a lot of chicks got infections and died.\u003c/p>\n\u003cp>Stewart-Brown says the company learned, over the following years, how to make sure the hens laying these eggs were healthy, and that their eggs were clean as they arrived at the hatchery. \"You can't have dirty eggs coming into the hatchery and be successful at a no-antibiotic hatchery,\" he says.\u003c/p>\n\u003cp>According to Stewart-Brown, Perdue's hatcheries are working better now, antibiotic-free, than they ever did before.\u003c/p>\n\u003cfigure id=\"attachment_87097\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\" alt=\"At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-87097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates, such as \u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a veterinarian and senior officer with the Pew Charitable Trusts, gave Perdue a round of applause Wednesday. \"From the public health point of view, to not use gentamicin in the eggs is a big step,\" she says.\u003c/p>\n\u003cp>Hansen and others have been campaigning against the use of antibiotics in farm animals because it can increase the risk that bacteria will evolve to become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">resistant to antibiotics\u003c/a>. This, in turn, can make human infections harder to treat.\u003c/p>\n\u003cp>Other poultry companies have also stopped using antibiotics at some hatcheries, but Perdue appears to be the first to make all of its hatcheries antibiotic-free.\u003c/p>\n\u003cp>The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">has been pushing\u003c/a> meat producers to reduce their antibiotic use in all stages of their animals' lives — not just at the hatchery.\u003c/p>\n\u003cp>For instance, a few days after eggs go through that vaccination robot, little yellow chicks emerge. Within a few hours, they'll be on their way to farms.\u003c/p>\n\u003cp>On those farms, some of Perdue's chickens will get antibiotics in their feed — but only ionophores, a class of antibiotics that humans don't take. A few flocks — fewer than 5 percent, Perdue says — are likely to get sick; they may get antibiotics in their water.\u003c/p>\n\u003cp>But an increasing number will get no antibiotics at all.\u003c/p>\n\u003cp>Stewart-Brown says the company is still learning how best to grow chickens without antibiotics. It costs more, he says.\u003c/p>\n\u003cp>But consumers\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/americans-want-antibiotic-free-chicken-and-the-industry-is-listening/\"> seem willing to pay\u003c/a> a little more for chickens that Perdue says were raised using \"no antibiotics, ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_87094\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\" alt='Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR' width=\"1798\" height=\"1198\" class=\"size-full wp-image-87094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140903_atc_perdue_says_its_hatching_chicks_get_no_antibiotics.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/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">says\u003c/a> it has ditched the common practice of injecting antibiotics into eggs that are just about to hatch. And public health advocates are cheering. They've been campaigning against the widespread use of antibiotics in agriculture, arguing that it's adding to the plague of antibiotic-resistant bacteria.\u003c/p>\n\u003cp>This particular use of antibiotics is ubiquitous but little-known. It happens at hatcheries, which lie at the heart of large-scale chicken production.\u003c/p>\n\u003cfigure id=\"attachment_87095\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\" alt=\"Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Hatcheries don't get a lot of attention. From the outside, Perdue's hatchery in Salisbury, Md., is just a simple, one-story cinder block building. What goes on \u003ca href=\"https://www.youtube.com/watch?v=IMhmmPjF478\">inside\u003c/a>, though, is amazing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than 1 million eggs arrive here every week from breeding farms a few hours away in West Virginia. Unlike the eggs you buy in the store, these eggs are fertilized; there are embryos inside.\u003c/p>\n\u003cp>They go into massive heated incubators for 18 days. Then, when they're almost ready to hatch, they're wheeled out into a hallway. Tray by tray, they go through a vaccination robot.\u003c/p>\n\u003cp>A bank of needles descends. Each needle punctures an egg and squirts in a bit of fluid: a vaccine against a common chicken virus.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/pub/bruce-stewart-brown/49/a80/195\">Bruce Stewart-Brown\u003c/a>, a veterinarian and senior vice president for Perdue, tells me that the fluid contains a vaccine against \u003ca href=\"http://www.thepoultrysite.com/diseaseinfo/90/mareks-disease\">Marek's disease\u003c/a>, a highly contagious common chicken virus. He points out a tiny hole in each egg, where the needle went in.\u003c/p>\n\u003cfigure id=\"attachment_87096\" class=\"wp-caption aligncenter\" style=\"max-width: 1668px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\" alt=\"When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\" width=\"1668\" height=\"1112\" class=\"size-full wp-image-87096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But that hole is a risk, because the last thing you want is bacteria getting in and infecting the embryo.\u003c/p>\n\u003cp>That's why, in many hatcheries across the country, these machines also inject an antibiotic called gentamicin, along with the vaccine.\u003c/p>\n\u003cp>It's even \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">allowed\u003c/a> in production of organic chicken.\u003c/p>\n\u003cp>It used to happen here, but all of Perdue's 15 hatcheries now are off antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.perduefarms.com/Our_Story/Three_Generations/\">Jim Perdue\u003c/a>, the company's CEO, says that weaning wasn't easy. \"You can't do this overnight,\" he says. \"You really got to work hard at it. And that's why it's an exciting thing, because it's the culmination of a lot, a lot of effort.\"\u003c/p>\n\u003cp>Getting to this point took 12 years, Perdue says. When they first tried it, a lot of chicks got infections and died.\u003c/p>\n\u003cp>Stewart-Brown says the company learned, over the following years, how to make sure the hens laying these eggs were healthy, and that their eggs were clean as they arrived at the hatchery. \"You can't have dirty eggs coming into the hatchery and be successful at a no-antibiotic hatchery,\" he says.\u003c/p>\n\u003cp>According to Stewart-Brown, Perdue's hatcheries are working better now, antibiotic-free, than they ever did before.\u003c/p>\n\u003cfigure id=\"attachment_87097\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\" alt=\"At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-87097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates, such as \u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a veterinarian and senior officer with the Pew Charitable Trusts, gave Perdue a round of applause Wednesday. \"From the public health point of view, to not use gentamicin in the eggs is a big step,\" she says.\u003c/p>\n\u003cp>Hansen and others have been campaigning against the use of antibiotics in farm animals because it can increase the risk that bacteria will evolve to become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">resistant to antibiotics\u003c/a>. This, in turn, can make human infections harder to treat.\u003c/p>\n\u003cp>Other poultry companies have also stopped using antibiotics at some hatcheries, but Perdue appears to be the first to make all of its hatcheries antibiotic-free.\u003c/p>\n\u003cp>The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">has been pushing\u003c/a> meat producers to reduce their antibiotic use in all stages of their animals' lives — not just at the hatchery.\u003c/p>\n\u003cp>For instance, a few days after eggs go through that vaccination robot, little yellow chicks emerge. Within a few hours, they'll be on their way to farms.\u003c/p>\n\u003cp>On those farms, some of Perdue's chickens will get antibiotics in their feed — but only ionophores, a class of antibiotics that humans don't take. A few flocks — fewer than 5 percent, Perdue says — are likely to get sick; they may get antibiotics in their water.\u003c/p>\n\u003cp>But an increasing number will get no antibiotics at all.\u003c/p>\n\u003cp>Stewart-Brown says the company is still learning how best to grow chickens without antibiotics. It costs more, he says.\u003c/p>\n\u003cp>But consumers\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/americans-want-antibiotic-free-chicken-and-the-industry-is-listening/\"> seem willing to pay\u003c/a> a little more for chickens that Perdue says were raised using \"no antibiotics, ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "How Foster Farms Is Solving The Case Of The Mystery Salmonella",
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"content": "\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.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/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.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/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
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"description": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called \"greening,\" while consumers face dozens of other choices in the supermarket aisle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, \u003cem>Proof: The Science of Booze,\u003c/em> explores these and other scientific mysteries of alcohol's effect on the body.\u003cem>\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "More Military Families Are Relying On Food Banks And Pantries",
"title": "More Military Families Are Relying On Food Banks And Pantries",
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"content": "\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Food Startups, Incubators Help Dish Up Success",
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"content": "\u003cfigure id=\"attachment_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "For A More Ordered Life, Organize Like A Chef",
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"content": "\u003cfigure id=\"attachment_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Making An All-American White House Dinner With Some African Flair",
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"content": "\u003cfigure id=\"attachment_85650\" class=\"wp-caption aligncenter\" style=\"max-width: 1350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\" alt=\"White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\" width=\"1350\" height=\"1800\" class=\"size-full wp-image-85650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140805_me_obama_hosts_white_house_dinner_for_african_heads_of_state.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\" target=\"_blank\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Think of it as a state dinner for an entire continent. Tuesday night, after the \u003ca href=\"http://au.int/en/2014-us-africa-leaders-summit\">U.S.-Africa Leaders Summit\u003c/a> sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.\u003c/p>\n\u003cp>But a lot of behind-the-scenes elbow grease goes into pulling something like this off. On the eve of the big dinner, the chefs were working elbow to elbow in the surprisingly small White House kitchen, chopping onions, all kinds of peppers, papaya, chives and green beans.\u003c/p>\n\u003cp>White House Executive Chef \u003ca href=\"http://www.whitehouse.gov/photos-and-video/video/2012/05/18/my-first-job-white-house-executive-chef-cris-comerford\">Cris Comerford\u003c/a> pops a green bean into her mouth. \"This actually came from our kitchen garden,\" she says of the salad being prepared. \"This was just harvested like, last Friday.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The White House garden isn't nearly big enough to feed all of the guests, but Comerford says there will be a touch here and there. The beans will appear in the second course — a chopped salad with buttermilk ranch dressing.\u003c/p>\n\u003cp>Some courses are bound to bring a little kick. \"We're also adding some nuances of the African spices as well, like cinnamon and cumin and things like that, that would give it a different twist but that would still remind you that it's American in its nature,\" says Comerford.\u003c/p>\n\u003cp>After all, these leaders didn't travel thousands of miles to get an Americanized version of their local cuisine. Comerford says a lot of research went into crafting the \u003ca href=\"http://media.npr.org/documents/2014/aug/menu.pdf\" target=\"_blank\">menu\u003c/a>, and she admitted that, at times, it was stressful. The State Department was even involved.\u003c/p>\n\u003cp>\"Even though you want to prepare traditional American food, you also want to highlight like different spices and different things that are very important to those different countries,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Here's the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>First course:\u003c/strong>\u003cbr>\nA chilled roasted tomato soup with socca crisp (a chickpea flour crouton of sorts)\u003c/p>\n\u003cp>\u003cstrong>Second course:\u003c/strong>\u003cbr>\nA chopped salad with green beans, lima beans, with \"soured cream\" (like buttermilk) dressing with a touch of cinnamon and cumin\u003c/p>\n\u003cp>\u003cstrong>Main course:\u003c/strong>\u003cbr>\nWagyu beef with a roasted sweet potato puree and braised collard greens made with chilies and coconut milk\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nFudge cake with papaya, scented with vanilla from Madagascar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "After Tuesday's African summit sessions, the White House is preparing to host the 50 heads of state and the chairman of the African Union for dinner. What goes into preparing a formal dinner for 400?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85650\" class=\"wp-caption aligncenter\" style=\"max-width: 1350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\" alt=\"White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\" width=\"1350\" height=\"1800\" class=\"size-full wp-image-85650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140805_me_obama_hosts_white_house_dinner_for_african_heads_of_state.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\" target=\"_blank\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Think of it as a state dinner for an entire continent. Tuesday night, after the \u003ca href=\"http://au.int/en/2014-us-africa-leaders-summit\">U.S.-Africa Leaders Summit\u003c/a> sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.\u003c/p>\n\u003cp>But a lot of behind-the-scenes elbow grease goes into pulling something like this off. On the eve of the big dinner, the chefs were working elbow to elbow in the surprisingly small White House kitchen, chopping onions, all kinds of peppers, papaya, chives and green beans.\u003c/p>\n\u003cp>White House Executive Chef \u003ca href=\"http://www.whitehouse.gov/photos-and-video/video/2012/05/18/my-first-job-white-house-executive-chef-cris-comerford\">Cris Comerford\u003c/a> pops a green bean into her mouth. \"This actually came from our kitchen garden,\" she says of the salad being prepared. \"This was just harvested like, last Friday.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The White House garden isn't nearly big enough to feed all of the guests, but Comerford says there will be a touch here and there. The beans will appear in the second course — a chopped salad with buttermilk ranch dressing.\u003c/p>\n\u003cp>Some courses are bound to bring a little kick. \"We're also adding some nuances of the African spices as well, like cinnamon and cumin and things like that, that would give it a different twist but that would still remind you that it's American in its nature,\" says Comerford.\u003c/p>\n\u003cp>After all, these leaders didn't travel thousands of miles to get an Americanized version of their local cuisine. Comerford says a lot of research went into crafting the \u003ca href=\"http://media.npr.org/documents/2014/aug/menu.pdf\" target=\"_blank\">menu\u003c/a>, and she admitted that, at times, it was stressful. The State Department was even involved.\u003c/p>\n\u003cp>\"Even though you want to prepare traditional American food, you also want to highlight like different spices and different things that are very important to those different countries,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Here's the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>First course:\u003c/strong>\u003cbr>\nA chilled roasted tomato soup with socca crisp (a chickpea flour crouton of sorts)\u003c/p>\n\u003cp>\u003cstrong>Second course:\u003c/strong>\u003cbr>\nA chopped salad with green beans, lima beans, with \"soured cream\" (like buttermilk) dressing with a touch of cinnamon and cumin\u003c/p>\n\u003cp>\u003cstrong>Main course:\u003c/strong>\u003cbr>\nWagyu beef with a roasted sweet potato puree and braised collard greens made with chilies and coconut milk\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nFudge cake with papaya, scented with vanilla from Madagascar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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