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"disqusTitle": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
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"content": "\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n[vimeo 102581161]\u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003c/p>\u003c/div>",
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"disqusTitle": "Can You Trust That Organic Label On Imported Food?",
"title": "Can You Trust That Organic Label On Imported Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85156\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\" alt=\"Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85156\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140723_atc_can_you_trust_that_organic_label.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>Maybe you've wondered, while looking at the price tag on some organic produce, whether that label is telling the truth.\u003c/p>\n\u003cp>\u003ca href=\"http://peterlaufer.com/\">Peter Laufer\u003c/a>, a writer and professor of journalism at the University of Oregon, doesn't just wonder. He's an outright skeptic, especially because the organic label seems to him like a license to raise prices. And also because those products are arriving through supply chains that stretch to far corners of the world.\u003c/p>\n\u003cp>The U.S. imports organic soybeans from China, spices from India, and dried fruits from Turkey. \"It just screams to my perhaps prejudiced, cynical, journalist's mind: Is there anything wrong with this?\" Laufer says. \"This needs some checking.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two products recently caught Laufer's attention when they showed up in his kitchen: a can of organic black beans from Bolivia and a bag of organic walnuts, which turned out to be rancid, labeled \"Product of Kazakhstan.\"\u003c/p>\n\u003cp>Laufer's mental fraud alarm went off. \"I've done a lot of work in the former Soviet bloc, and when you look at the 'corrupt-o-meter,' it doesn't get much worse than Kazakhstan,\" he says. Bolivia, he says, isn't much better.\u003c/p>\n\u003cp>So Laufer tried to find out exactly where those products came from. As he recounts in his new book,\u003cem> Organic: A Journalist's Quest to Discover the Truth Behind Food Labeling\u003c/em>, he interrogated store managers, distributors and the company that certified the beans as organic. He had a hard time getting answers, which made him even more suspicious. \"It seems to me if everything is clean as a whistle, then you'd be proud to say where the food came from.\"\u003c/p>\n\u003cp>Laufer says that's the first reason to distrust organic food. The second is a conflict of interest that's built into the system, at least in the U.S.\u003c/p>\n\u003cp>The companies that inspect organic farmers and processors, and certify their products as organic \"are paid by those that they certify,\" he says. \"And there is competition among the 'certifiers.' So you can imagine, if the inspection is a little harsh, the company or the farm could say, 'Hey, there are other places I can do business with that wouldn't put me through this kind of rigor.' \"\u003c/p>\n\u003cp>Laufer is convinced that organic fraud is common — but his book doesn't actually uncover much evidence of it.\u003c/p>\n\u003cp>The beans checked out. Laufer flew to Bolivia, had a nice conversation with the farmer who probably grew them, and came away convinced that those beans were organic.\u003c/p>\n\u003cp>The walnuts from Kazakhstan, on the other hand, remain a mystery. After that first rancid batch, Laufer never spied any more Kazakh walnuts in the store. The U.S. Department of Agriculture investigated and found no evidence of organic walnut production in Kazakhstan.\u003c/p>\n\u003cp>A Trader Joe's customer service representative told Laufer that the company buys walnuts from Kazakhstan when it runs out of organic walnuts from California. But a spokesman for the company tells NPR that Trader Joe's never got organic walnuts from Kazakhstan. Uzbekistan, yes. But not Kazakhstan.\u003c/p>\n\u003cp>In their response to Laufer, organic industry executives say that the word \"organic\" is far more trustworthy than most labels you see on groceries. Unlike \"natural,\" for instance, it really means something.\u003c/p>\n\u003cp>Organic farmers have rules to follow, and third-party certifiers inspect their operations to make sure they're following the rules. Those certifiers also test a certain percentage of the product each year for illicit use of pesticides. Although certifiers are paid by the companies that they certify, their work is audited by the USDA.\u003c/p>\n\u003cp>\"We have a covenant with our consumers that we have certification that can trace any product from the store shelf back to the field where it was grown,\" says George Kalogridis, an organic certification officer with \u003ca href=\"http://www.ecocert.com/en/organic-farming\">Ecocert ICO\u003c/a>, an organic certifier that's based in France and operates globally.\u003c/p>\n\u003cp>According to Kalogridis, many people are suspicious of organic imports because they don't realize how widely the ideas of organic farming have spread — and that those ideas didn't originate in the U.S. in the first place.\u003c/p>\n\u003cp>Kalogridis has firsthand experience with global organic production. About 30 years ago, he set up an organic produce business in Florida. When sales really took off, in the 1990s, he needed to find more suppliers. \"We were, quite literally, running out of product,\" he says.\u003c/p>\n\u003cp>So he embarked on a search for more organic farmers, and found some in Mexico and Argentina. Organic missionaries, many of them from Europe — the birthplace of organic farming — had already been traveling the world, spreading the gospel of pesticide-free agriculture. Organic certifiers also were expanding internationally. Together, they provided the foundation for a global boom in international organic trade.\u003c/p>\n\u003cp>Kalogridis ended up supplying a hungry American market with organic imports of all kinds. \"I went from handling half a dozen ingredients to almost 300 ingredients,\" he says. \"People would say, 'Thank you for finding this; can you go find that?' \"\u003c/p>\n\u003cp>USDA investigators have found cases of organic fraud, but they've discovered it \u003ca href=\"http://www.mcclatchydc.com/2012/08/09/161308/farmers-guilty-plea-may-signal.html\">here\u003c/a> in the U.S., as well as \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&topNav=&leftNav=NationalOrganicProgram&page=NOPFraudulentCertificates&description=NOP%20Fraudulent%20Certificates\">abroad\u003c/a>. There's little evidence that fraud is widespread, but USDA, which oversees the organic program, is now putting more resources into preventing it. The budget for the USDA's organic program was \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5107310\">boosted\u003c/a> by 40 percent this year, and a big chunk of that increase will be devoted to \"compliance and enforcement.\"\u003c/p>\n\u003cp>In recent years, the USDA has been getting about 200 complaints each year about organic products that somebody suspects really aren't organic. Last year, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. \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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"excerpt": "A new book claims the organic label can't be trusted, especially on food that's imported. Yet there is a global system for verifying the authenticity of organic food, and it mostly seems to work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85156\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\" alt=\"Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85156\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>Maybe you've wondered, while looking at the price tag on some organic produce, whether that label is telling the truth.\u003c/p>\n\u003cp>\u003ca href=\"http://peterlaufer.com/\">Peter Laufer\u003c/a>, a writer and professor of journalism at the University of Oregon, doesn't just wonder. He's an outright skeptic, especially because the organic label seems to him like a license to raise prices. And also because those products are arriving through supply chains that stretch to far corners of the world.\u003c/p>\n\u003cp>The U.S. imports organic soybeans from China, spices from India, and dried fruits from Turkey. \"It just screams to my perhaps prejudiced, cynical, journalist's mind: Is there anything wrong with this?\" Laufer says. \"This needs some checking.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two products recently caught Laufer's attention when they showed up in his kitchen: a can of organic black beans from Bolivia and a bag of organic walnuts, which turned out to be rancid, labeled \"Product of Kazakhstan.\"\u003c/p>\n\u003cp>Laufer's mental fraud alarm went off. \"I've done a lot of work in the former Soviet bloc, and when you look at the 'corrupt-o-meter,' it doesn't get much worse than Kazakhstan,\" he says. Bolivia, he says, isn't much better.\u003c/p>\n\u003cp>So Laufer tried to find out exactly where those products came from. As he recounts in his new book,\u003cem> Organic: A Journalist's Quest to Discover the Truth Behind Food Labeling\u003c/em>, he interrogated store managers, distributors and the company that certified the beans as organic. He had a hard time getting answers, which made him even more suspicious. \"It seems to me if everything is clean as a whistle, then you'd be proud to say where the food came from.\"\u003c/p>\n\u003cp>Laufer says that's the first reason to distrust organic food. The second is a conflict of interest that's built into the system, at least in the U.S.\u003c/p>\n\u003cp>The companies that inspect organic farmers and processors, and certify their products as organic \"are paid by those that they certify,\" he says. \"And there is competition among the 'certifiers.' So you can imagine, if the inspection is a little harsh, the company or the farm could say, 'Hey, there are other places I can do business with that wouldn't put me through this kind of rigor.' \"\u003c/p>\n\u003cp>Laufer is convinced that organic fraud is common — but his book doesn't actually uncover much evidence of it.\u003c/p>\n\u003cp>The beans checked out. Laufer flew to Bolivia, had a nice conversation with the farmer who probably grew them, and came away convinced that those beans were organic.\u003c/p>\n\u003cp>The walnuts from Kazakhstan, on the other hand, remain a mystery. After that first rancid batch, Laufer never spied any more Kazakh walnuts in the store. The U.S. Department of Agriculture investigated and found no evidence of organic walnut production in Kazakhstan.\u003c/p>\n\u003cp>A Trader Joe's customer service representative told Laufer that the company buys walnuts from Kazakhstan when it runs out of organic walnuts from California. But a spokesman for the company tells NPR that Trader Joe's never got organic walnuts from Kazakhstan. Uzbekistan, yes. But not Kazakhstan.\u003c/p>\n\u003cp>In their response to Laufer, organic industry executives say that the word \"organic\" is far more trustworthy than most labels you see on groceries. Unlike \"natural,\" for instance, it really means something.\u003c/p>\n\u003cp>Organic farmers have rules to follow, and third-party certifiers inspect their operations to make sure they're following the rules. Those certifiers also test a certain percentage of the product each year for illicit use of pesticides. Although certifiers are paid by the companies that they certify, their work is audited by the USDA.\u003c/p>\n\u003cp>\"We have a covenant with our consumers that we have certification that can trace any product from the store shelf back to the field where it was grown,\" says George Kalogridis, an organic certification officer with \u003ca href=\"http://www.ecocert.com/en/organic-farming\">Ecocert ICO\u003c/a>, an organic certifier that's based in France and operates globally.\u003c/p>\n\u003cp>According to Kalogridis, many people are suspicious of organic imports because they don't realize how widely the ideas of organic farming have spread — and that those ideas didn't originate in the U.S. in the first place.\u003c/p>\n\u003cp>Kalogridis has firsthand experience with global organic production. About 30 years ago, he set up an organic produce business in Florida. When sales really took off, in the 1990s, he needed to find more suppliers. \"We were, quite literally, running out of product,\" he says.\u003c/p>\n\u003cp>So he embarked on a search for more organic farmers, and found some in Mexico and Argentina. Organic missionaries, many of them from Europe — the birthplace of organic farming — had already been traveling the world, spreading the gospel of pesticide-free agriculture. Organic certifiers also were expanding internationally. Together, they provided the foundation for a global boom in international organic trade.\u003c/p>\n\u003cp>Kalogridis ended up supplying a hungry American market with organic imports of all kinds. \"I went from handling half a dozen ingredients to almost 300 ingredients,\" he says. \"People would say, 'Thank you for finding this; can you go find that?' \"\u003c/p>\n\u003cp>USDA investigators have found cases of organic fraud, but they've discovered it \u003ca href=\"http://www.mcclatchydc.com/2012/08/09/161308/farmers-guilty-plea-may-signal.html\">here\u003c/a> in the U.S., as well as \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&topNav=&leftNav=NationalOrganicProgram&page=NOPFraudulentCertificates&description=NOP%20Fraudulent%20Certificates\">abroad\u003c/a>. There's little evidence that fraud is widespread, but USDA, which oversees the organic program, is now putting more resources into preventing it. The budget for the USDA's organic program was \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5107310\">boosted\u003c/a> by 40 percent this year, and a big chunk of that increase will be devoted to \"compliance and enforcement.\"\u003c/p>\n\u003cp>In recent years, the USDA has been getting about 200 complaints each year about organic products that somebody suspects really aren't organic. Last year, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Some Food Companies Are Quietly Dumping GMO Ingredients",
"title": "Some Food Companies Are Quietly Dumping GMO Ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140722_me_some_food_producers_are_quietly_dumping_gmo_ingredients.mp3\"] \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Many mainstream companies are creating GMO-free foods, but they're not publicizing the changes. Meanwhile, some are also fighting state initiatives that would require them to label GMOs ingredients.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "For These Vegans, Masculinity Means Protecting The Planet ",
"title": "For These Vegans, Masculinity Means Protecting The Planet ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \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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"excerpt": "A group of men in New York are challenging the stereotype that eating meat signifies manliness. Instead, they say that manhood can be proven by caring for the planet, not dominating it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"title": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\" alt=\"Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\" width=\"2000\" height=\"1286\" class=\"size-full wp-image-85058\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Show\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">Wait Wait...Don't Tell Me\u003c/a> (July 18, 2014) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/waitwait/2014/07/20140719_waitwait_04.mp3\"] \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"title": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"title": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Organic Vegetables More Nutritious After All?",
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"content": "\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
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"content": "\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raw Milk Producers Aim To Regulate Themselves",
"title": "Raw Milk Producers Aim To Regulate Themselves",
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"content": "\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3\"] \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "To create accountability and transparency, some raw milk producers are coming up with guidelines for testing and safety. But federal agencies say all raw milk is still risky to consume.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Breeding Battle Threatens Key Source Of California Strawberries",
"title": "Breeding Battle Threatens Key Source Of California Strawberries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84394\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\" alt=\"A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140701_atc_strawberry_battle.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">The Salt at NPR Food\u003c/a> (7/1/14)\u003c/p>\n\u003cp>In California, a legal skirmish has erupted over strawberries — or rather, over strawberry breeding.\u003c/p>\n\u003cp>To be absolutely precise, the battle is about strawberry breeding at the University of California, Davis. This is more important than it might sound. More than half of all strawberries in the supermarket trace their \u003ca href=\"http://research.ucdavis.edu/strawberry/pc\">ancestry\u003c/a> to breeding plots at UC Davis.\u003c/p>\n\u003cp>The strawberry breeders at UC Davis, who've led that program for decades, are leaving the university to carry on their work at a new private company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calstrawberry.com/\">California Strawberry Commission\u003c/a>, which represents farmers, is now suing the university, accusing it of betraying a public trust. The commission wants assurances that UC Davis will keep this public breeding program alive, and not hand it over \"to private financial interests.\"\u003c/p>\n\u003cp>Before getting into the details of this dispute, it's worth a little background on strawberry breeding itself, and where the modern strawberry came from.\u003c/p>\n\u003cp>\"It's a pretty amazing story,\" says \u003ca href=\"http://www.hrt.msu.edu/jim-hancock/\">Jim Hancock\u003c/a>, a professor of horticulture and a berry breeder at Michigan State University. It begins with two different berry plants growing in completely different parts of the world a few hundred years ago.\u003c/p>\n\u003cp>One \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRCH\">plant\u003c/a> in Chile produced nice big fruit that were kind of bland. The \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRVI\">other\u003c/a>, in the eastern United States, had berries that were bright red and bursting with flavor, but tiny.\u003c/p>\n\u003cp>Both species were picked up by European collectors — in the case of the Chilean plant, by a French spy — and ended up close to each other in a French botanical garden.\u003c/p>\n\u003cp>There, they made babies. \"It was a perfect combination,\" says Hancock. The accidental hybrid that resulted from this cross-pollination produced fruit that was big, red and tasted great. The strawberry was born.\u003c/p>\n\u003cp>It could still be improved, and that's where plant breeders came in, crossing different plants, selecting the best offspring, and creating ever-better berries.\u003c/p>\n\u003cp>\"The No. 1 thing is probably having the ability to be picked, packed and shipped all the way across the United States and still arrive in good condition,\" says Tom Sjulin, another breeder, who worked for many years for Driscoll's Strawberry Associates, one of the best-known names in strawberries.\u003c/p>\n\u003cp>There's one thing that Hancock and Sjulin don't mention at first: taste.\u003c/p>\n\u003cp>That's a bit of a sore subject in the strawberry community. \"Being a strawberry breeder, I shouldn't admit this, but I think for a long time, taste was going down,\" says Hancock.\u003c/p>\n\u003cp>Yet he and Sjulin both insist that strawberry taste has made a comeback in recent years.\u003c/p>\n\u003cp>He shows me one that's big, firm enough to travel thousands of miles, and has amazing flavor. It's the Albion variety, and it was created at UC Davis.\u003c/p>\n\u003cp>Which brings us back to that controversy.\u003c/p>\n\u003cp>California has the perfect climate for growing strawberries, and UC Davis, as the leading agricultural university in the state, began breeding strawberries almost a century ago. It's still the most important center of strawberry breeding in the country, although private companies, such as Driscoll's, have gotten into the business, too.\u003c/p>\n\u003cp>The UC Davis program actually operates a lot like a private company, patenting new varieties and collecting millions of dollars in royalties from strawberry growers. (I'll have more about that in a later post.)\u003c/p>\n\u003cp>On the other hand, says Sjulin, private companies often don't provide their varieties to everyone. UC Davis does. Any strawberry grower can buy them and grow them. \"There are still a lot of growers in California who really depend on that University of California program continuing as is, and anything that would disrupt that is cause for great concern, as you can imagine,\" he says.\u003c/p>\n\u003cp>As the current strawberry breeders at UC Davis prepare to leave, some fear that this program will falter, interrupting the supply of new varieties to strawberry growers.\u003c/p>\n\u003cfigure id=\"attachment_84393\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\" alt=\"Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>The man at the center of this controversy is \u003ca href=\"http://www.latimes.com/local/great-reads/la-me-c1-strawberries-20140527-story.html#page=1\">Douglas Shaw\u003c/a>, who has been in charge of UC Davis' breeding program and now plans to go private.\u003c/p>\n\u003cp>In an e-mail to NPR, Shaw wrote that he is not leaving the university to earn more money. He's already paid very well. He and a handful of co-workers get about 30 percent of the royalties earned by the UC Davis strawberry varieties. In recent years, that inventor's share amounted to more than $2 million each year.\u003c/p>\n\u003cp>Shaw wrote that he is leaving because the university no longer cares about the kind of practical, commercially valuable breeding that he does. \"We do not fit here any longer,\" he wrote in the e-mail.\u003c/p>\n\u003cp>Strawberry growers also worry that the university's priorities are changing.\u003c/p>\n\u003cp>\"We got a phone call from the University of California,\" says Carolyn O'Donnell, communications director at the California Strawberry Commission, an industry group that has helped to fund the UC Davis breeding program. \"They said that we no longer needed to send them money because they were going to discontinue the [breeding] program\" when the current breeders leave.\u003c/p>\n\u003cp>This set off alarms. Farmers feared that future varieties, from the private company, might cost more and might not even be available to all growers.\u003c/p>\n\u003cp>O'Donnell says the commission tried to convince the university to maintain the breeding program, but \"we kind of felt that the university wasn't taking us very seriously,\" she says. So the commission sued.\u003c/p>\n\u003cp>The commission is asking the courts to stop the university from \"privatizing\" strawberry breeding. It also wants to ensure that the university's collection of strawberry varieties stays in public hands.\u003c/p>\n\u003cp>\u003ca href=\"http://animalscience.ucdavis.edu/faculty/delany/\">Mary Delany\u003c/a>, an associate dean of the College of Agricultural and Environmental Sciences at UC Davis, says the lawsuit is based on a misunderstanding. \"We never said that we were going to close the program. We said that we are evaluating the program,\" she says. The university has now decided to continue breeding strawberries, and is now looking for someone to replace Douglas Shaw.\u003c/p>\n\u003cp>Shaw and his colleague Kirk Larson, who is also planning to leave for the private sector, did ask for permission to take copies of the strawberry collection with them, Delany says, but that request was denied. \"This is University of California property,\" she says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>O'Donnell says that this is all good news, but before dropping its lawsuit, the commission wants more guarantees that the university will maintain a healthy, vigorous breeding program, aimed at creating that next great strawberry variety.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The University of California, Davis is the source of most commercial strawberries. Now, the university's strawberry breeders are going into business for themselves, and farmers are worried.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84394\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\" alt=\"A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">The Salt at NPR Food\u003c/a> (7/1/14)\u003c/p>\n\u003cp>In California, a legal skirmish has erupted over strawberries — or rather, over strawberry breeding.\u003c/p>\n\u003cp>To be absolutely precise, the battle is about strawberry breeding at the University of California, Davis. This is more important than it might sound. More than half of all strawberries in the supermarket trace their \u003ca href=\"http://research.ucdavis.edu/strawberry/pc\">ancestry\u003c/a> to breeding plots at UC Davis.\u003c/p>\n\u003cp>The strawberry breeders at UC Davis, who've led that program for decades, are leaving the university to carry on their work at a new private company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calstrawberry.com/\">California Strawberry Commission\u003c/a>, which represents farmers, is now suing the university, accusing it of betraying a public trust. The commission wants assurances that UC Davis will keep this public breeding program alive, and not hand it over \"to private financial interests.\"\u003c/p>\n\u003cp>Before getting into the details of this dispute, it's worth a little background on strawberry breeding itself, and where the modern strawberry came from.\u003c/p>\n\u003cp>\"It's a pretty amazing story,\" says \u003ca href=\"http://www.hrt.msu.edu/jim-hancock/\">Jim Hancock\u003c/a>, a professor of horticulture and a berry breeder at Michigan State University. It begins with two different berry plants growing in completely different parts of the world a few hundred years ago.\u003c/p>\n\u003cp>One \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRCH\">plant\u003c/a> in Chile produced nice big fruit that were kind of bland. The \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRVI\">other\u003c/a>, in the eastern United States, had berries that were bright red and bursting with flavor, but tiny.\u003c/p>\n\u003cp>Both species were picked up by European collectors — in the case of the Chilean plant, by a French spy — and ended up close to each other in a French botanical garden.\u003c/p>\n\u003cp>There, they made babies. \"It was a perfect combination,\" says Hancock. The accidental hybrid that resulted from this cross-pollination produced fruit that was big, red and tasted great. The strawberry was born.\u003c/p>\n\u003cp>It could still be improved, and that's where plant breeders came in, crossing different plants, selecting the best offspring, and creating ever-better berries.\u003c/p>\n\u003cp>\"The No. 1 thing is probably having the ability to be picked, packed and shipped all the way across the United States and still arrive in good condition,\" says Tom Sjulin, another breeder, who worked for many years for Driscoll's Strawberry Associates, one of the best-known names in strawberries.\u003c/p>\n\u003cp>There's one thing that Hancock and Sjulin don't mention at first: taste.\u003c/p>\n\u003cp>That's a bit of a sore subject in the strawberry community. \"Being a strawberry breeder, I shouldn't admit this, but I think for a long time, taste was going down,\" says Hancock.\u003c/p>\n\u003cp>Yet he and Sjulin both insist that strawberry taste has made a comeback in recent years.\u003c/p>\n\u003cp>He shows me one that's big, firm enough to travel thousands of miles, and has amazing flavor. It's the Albion variety, and it was created at UC Davis.\u003c/p>\n\u003cp>Which brings us back to that controversy.\u003c/p>\n\u003cp>California has the perfect climate for growing strawberries, and UC Davis, as the leading agricultural university in the state, began breeding strawberries almost a century ago. It's still the most important center of strawberry breeding in the country, although private companies, such as Driscoll's, have gotten into the business, too.\u003c/p>\n\u003cp>The UC Davis program actually operates a lot like a private company, patenting new varieties and collecting millions of dollars in royalties from strawberry growers. (I'll have more about that in a later post.)\u003c/p>\n\u003cp>On the other hand, says Sjulin, private companies often don't provide their varieties to everyone. UC Davis does. Any strawberry grower can buy them and grow them. \"There are still a lot of growers in California who really depend on that University of California program continuing as is, and anything that would disrupt that is cause for great concern, as you can imagine,\" he says.\u003c/p>\n\u003cp>As the current strawberry breeders at UC Davis prepare to leave, some fear that this program will falter, interrupting the supply of new varieties to strawberry growers.\u003c/p>\n\u003cfigure id=\"attachment_84393\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\" alt=\"Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>The man at the center of this controversy is \u003ca href=\"http://www.latimes.com/local/great-reads/la-me-c1-strawberries-20140527-story.html#page=1\">Douglas Shaw\u003c/a>, who has been in charge of UC Davis' breeding program and now plans to go private.\u003c/p>\n\u003cp>In an e-mail to NPR, Shaw wrote that he is not leaving the university to earn more money. He's already paid very well. He and a handful of co-workers get about 30 percent of the royalties earned by the UC Davis strawberry varieties. In recent years, that inventor's share amounted to more than $2 million each year.\u003c/p>\n\u003cp>Shaw wrote that he is leaving because the university no longer cares about the kind of practical, commercially valuable breeding that he does. \"We do not fit here any longer,\" he wrote in the e-mail.\u003c/p>\n\u003cp>Strawberry growers also worry that the university's priorities are changing.\u003c/p>\n\u003cp>\"We got a phone call from the University of California,\" says Carolyn O'Donnell, communications director at the California Strawberry Commission, an industry group that has helped to fund the UC Davis breeding program. \"They said that we no longer needed to send them money because they were going to discontinue the [breeding] program\" when the current breeders leave.\u003c/p>\n\u003cp>This set off alarms. Farmers feared that future varieties, from the private company, might cost more and might not even be available to all growers.\u003c/p>\n\u003cp>O'Donnell says the commission tried to convince the university to maintain the breeding program, but \"we kind of felt that the university wasn't taking us very seriously,\" she says. So the commission sued.\u003c/p>\n\u003cp>The commission is asking the courts to stop the university from \"privatizing\" strawberry breeding. It also wants to ensure that the university's collection of strawberry varieties stays in public hands.\u003c/p>\n\u003cp>\u003ca href=\"http://animalscience.ucdavis.edu/faculty/delany/\">Mary Delany\u003c/a>, an associate dean of the College of Agricultural and Environmental Sciences at UC Davis, says the lawsuit is based on a misunderstanding. \"We never said that we were going to close the program. We said that we are evaluating the program,\" she says. The university has now decided to continue breeding strawberries, and is now looking for someone to replace Douglas Shaw.\u003c/p>\n\u003cp>Shaw and his colleague Kirk Larson, who is also planning to leave for the private sector, did ask for permission to take copies of the strawberry collection with them, Delany says, but that request was denied. \"This is University of California property,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donnell says that this is all good news, but before dropping its lawsuit, the commission wants more guarantees that the university will maintain a healthy, vigorous breeding program, aimed at creating that next great strawberry variety.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 10
},
"link": "/californiareportmagazine",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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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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},
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"id": "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",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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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"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": {
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"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"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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