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"disqusTitle": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
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"content": "\u003cfigure id=\"attachment_83640\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\" alt=\"South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3\"] \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth",
"title": "In Yabbies And Cappuccino, A Culinary Lifeline For Aboriginal Youth",
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"content": "\u003cfigure id=\"attachment_83607\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\">\u003cimg class=\"size-full wp-image-83607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\" alt=\"Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\" width=\"1599\" height=\"1078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">Morning Edition\u003c/a>\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140617_me_in_yabbies_and_cappuccino_a_culinary_lifeline_for_aboriginal_youth.mp3\"]\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?\u003c/p>\n\u003cp>That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Aunty Beryl Van-Oploo is an aboriginal elder who heads the school. She is from the Gamillera tribe and grew up on a reservation about 500 miles from Sydney in New South Wales.\u003c/p>\n\u003cfigure id=\"attachment_83608\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5.jpg\">\u003cimg class=\"size-medium wp-image-83608\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5-290x217.jpg\" alt=\"Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They asked me to name the school,\" says Aunty Beryl, \"so I thought I might as well say 'hello' in my own Yuwaalaraay language. \u003cem>Yaama\u003c/em> means 'hello' and \u003cem>Dhiyaan \u003c/em>means 'family.' So it's 'Hello family and friends' when you come here.\"\u003c/p>\n\u003cp>Among the skills the students learn at Yaama Dhiyaan is how to make cappuccinos and other specialty coffee drinks.\u003c/p>\n\u003cp>\"A lot of aboriginal people wouldn't go near a cappuccino machine,\" she laughs. \"Actually, we don't drink it. We were never brought up with coffee. ... We were tea drinkers.\"\u003c/p>\n\u003cp>The school takes about 20 students per session for the eight-week cooking and hospitality course.\u003c/p>\n\u003cp>\"I've been cooking all my life. I'm from the bush,\" says James Wilden, a 20-year-old student who recently completed the program. \"I've cooked kangaroo, goanna [a local lizard], yabbies [crustaceans].\"\u003c/p>\n\u003cp>Wilden grew up in a family with 15 brothers and eight sisters. Times got hard. He and most of his brothers have been in and out of jail all their lives. While he was in the school, Wilden was incarcerated in a jail but was allowed to leave to take daily classes at Yaama Dhiyaan.\u003c/p>\n\u003cp>\"When I was younger I made some bad decisions,\" Wilden says. \"That's why I'm in this course: to make my life better.\"\u003c/p>\n\u003cfigure id=\"attachment_83609\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8.jpg\">\u003cimg class=\"size-medium wp-image-83609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8-290x217.jpg\" alt=\"When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most of the people in our class are aboriginal — boys, girls, mothers, fathers, cousins,\" says 20-year-old Molly Meribito. Her family is from the Bundjalung tribe from the border of Queensland and New South Wales. She got pregnant at 16, and since she hasn't had much to do lately, her family recommended that she go learn with Aunty Beryl.\u003c/p>\n\u003cp>\"We're lucky if we get 12 to stay\" in the program, says Aunty Beryl.\u003c/p>\n\u003cp>\"Sometimes they can't cope,\" says Aunty Beryl. \"When you're ready, you come back. And we've had that happen to one of our young lads. He went away for a year, and he came back and he said, 'Aunty Beryl, I'm ready to be a chef.' \"\u003c/p>\n\u003cp>\u003cstrong>Classified As Unemployable\u003c/strong>\u003c/p>\n\u003cp>Australia's history of racial discrimination against the Aborigines is a long one. And young members of this minority group who have criminal records and previous drug histories, or who got pregnant as teenagers, are not who people usually want to hire.\u003c/p>\n\u003cp>\"Traditionally, the students that we train are classified as unemployable — that's what the society has labeled them as,\" says Dani Hore, who manages the Aboriginal Employment Program that oversees Yaama Dhiyaan.\u003c/p>\n\u003cp>The Employment Program also offers a carpentry and construction course downstairs from the cooking school. Aunty Beryl's students prepare lunch each day for themselves and the students studying to be electricians, carpenters and plumbers.\u003c/p>\n\u003cp>\"So many young people don't even have a home to live in,\" Hore says. \"One student, who we actually got employment for, was living in a tree. He had nowhere to live, and the tree was safe because it was up off the ground.\"\u003c/p>\n\u003cp>\u003cstrong>Bush Tucker\u003c/strong>\u003c/p>\n\u003cp>Just as many chefs and traditional cooks in Australia are interested in integrating traditional foods into modern-day cooking, the students are learning to prepare and eat Chinese stir-fry, French baguettes, Italian pasta.\u003c/p>\n\u003cp>The through line is cooking fresh, local and seasonal whenever possible. That, for Aunty Beryl, leads to bush tucker.\u003c/p>\n\u003cp>\"Bush tucker is what we got off the land, and that is why we are introducing it again, connecting students to their culture through food,\" says Aunty Beryl.\u003c/p>\n\u003cp>\"You have your fruits, nuts, yams,\" Aunty Beryl lists. \"You have your meats — kangaroo, wallaby, wild buffaloes up north.\u003c/p>\n\u003cp>There's also lemon myrtle, quandongs (an indigenous peach), marigold (a native spinach), wattleseeds from the Acacia tree, and salt bush, a shrub that covers large areas of dry, inland Australia.\u003c/p>\n\u003cp>\"You have your seafood like barramundi,\" she adds. \"It's got a real bushy sort of flavor. It's got that woody, tart flavor. Wrap it in gum leaves and throw it on an open fire. Then it will cook in its own oils.\"\u003c/p>\n\u003cp>Another favorite of Aunty Beryl is the finger lime. \"I call it the aboriginal caviar,\" she says. \"When you split it and open it up, it's got little lime modules inside that look like caviar. They are really great on fresh oysters.\"\u003c/p>\n\u003cp>\u003cstrong>You Can't Eat Your Totem\u003c/strong>\u003c/p>\n\u003cp>The students are also learning to make emu prosciutto. But Aunty Beryl doesn't eat the ostrichlike bird that some say tastes like steak.\u003c/p>\n\u003cp>\"My totem is an emu, so I don't eat it,\" she says. \"It's an animal that we worship.\" A totem is a being, an animal or plant, that serves as a sacred symbol to an aboriginal clan or tribe. A totem connects people, ancestors and mythic past.\u003c/p>\n\u003cfigure id=\"attachment_83610\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6.jpg\">\u003cimg class=\"size-medium wp-image-83610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6-290x217.jpg\" alt=\"The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kangaroo, goanna, dolphins — whatever totem your aboriginal tribe has, you can't kill, touch or eat,\" says student James Wilden. \"I'm an emu. If I kill an emu, it's like killing my brother, my sister or my mother.\"\u003c/p>\n\u003cp>Ricardo Golding's totem is a turtle. He has come to Yaama Dhiyaan just out of high school. \"I had nothing to do,\" says the 17-year-old. \"I'm not that smart, but I'm doing my work. I used to get picked on a lot at school, because of the sound of my voice. The way I act. I was very afraid to go into class. I missed out on a lot of lessons. Here, the cooking is the part I like the most.\"\u003c/p>\n\u003cp>\"The biggest thing our students or anybody has to deal with,\" says Aunty Beryl, \"is their self-confidence.\"\u003c/p>\n\u003cp>\u003cstrong>The Stolen Generation\u003c/strong>\u003c/p>\n\u003cp>The history of the treatment of native cultures in Australia is a dark one. Whole generations of children were taken away from their parents, forced into missionary schools, native language forbidden, traditional foods taken away, whole clans forced off their own lands and onto reservations, cultures denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Jamie Rayburch works with Aunty Beryl, helping out with the hospitality and training program. \"My grandfather was part of the 'Stolen Generation.' He was stolen away when he was 5 years old and put into a cattle ranch and then into an all-boys orphanage. He never knew his parents. My grandmother's the same.\"\u003c/p>\n\u003cp>\"I'm 24 years old,\" says Jamie, \"and I'm still trying to understand what that's all about and how that affected my family, my culture, myself. I think that this generation — the Stolen Generation — has kind of almost been forgotten, where our culture came from, where the food derives from as well.\"\u003c/p>\n\u003cp>Dani Hore from the Employment Program says the aboriginal teachers and mentors at Yaama Dhiyaan are providing important role models for the youth.\u003c/p>\n\u003cp>\"Once these young people come to Yaama Dhiyaan,\" says Dani, \"they know that they are in a caring, loving environment where they are going to be taught vocational skills. But they are also going to be taught about self-respect and self-esteem and life skills that a parent would normally teach about punctuality, cleanliness, how to talk to people, how to eat together. It's a very short period of time, but it's quite transformational.\"\u003c/p>\n\u003cp>\u003cstrong>'It's James' Journey Now'\u003c/strong>\u003c/p>\n\u003cp>Along with learning to make lemon myrtle rose tarts, the perfect long black coffee and emu prosciutto, and how to card people and look for fake IDs to make sure people walking into a bar are old enough to drink — all skills required in Australia's hospitality and cooking industry — Yaama Dhiyaan is providing a vision for a future, and a sense of community.\u003c/p>\n\u003cp>James Wilden is preparing to graduate from his program in the next few weeks.\u003c/p>\n\u003cp>\"I just love cooking,\" James says. \"I love the smell. When I get out and get out of trouble, I want to be a chef.\"\u003c/p>\n\u003cp>James is eager to start his work, but he tears up at the thought of leaving the deep community of this Australian hidden kitchen.\u003c/p>\n\u003cp>Before he gets too broken up, Aunty Beryl speaks for her school. \"We're looking at James going up into the Northern Territory and becoming an apprentice chef up there. I know James will be a success because his heart is in it. At the end of the day, it's James' journey now, once he leaves here. But, we're only a phone call away, because that's what Yaama's all about that. We're always going to be there as part of his journey.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83607\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\">\u003cimg class=\"size-full wp-image-83607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kylie-kwong-edit_enl-b9ec037027ab9b0beea688fd85f5816aee416fae.jpg\" alt=\"Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\" width=\"1599\" height=\"1078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Australian celebrity chef and author Kylie Kwong (left) teaches a cooking workshop at Yaama Dhiyaan, a cooking and hospitality school for at-risk aborginal youth. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">Morning Edition\u003c/a>\u003c/p>\n\u003cp>\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/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322569875/in-yabbies-and-cappuccino-a-culinary-lifeline-for-aboriginal-youth\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?\u003c/p>\n\u003cp>That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Aunty Beryl Van-Oploo is an aboriginal elder who heads the school. She is from the Gamillera tribe and grew up on a reservation about 500 miles from Sydney in New South Wales.\u003c/p>\n\u003cfigure id=\"attachment_83608\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5.jpg\">\u003cimg class=\"size-medium wp-image-83608\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/aunty-beryl-edit-f91d5cb11bb2876ff7145d504832b843c31239d5-290x217.jpg\" alt=\"Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aunty Beryl Van-Oploo heads Yaama Dhiyaan, the first cooking and hospitality training college for at-risk indigenous young people in Australia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They asked me to name the school,\" says Aunty Beryl, \"so I thought I might as well say 'hello' in my own Yuwaalaraay language. \u003cem>Yaama\u003c/em> means 'hello' and \u003cem>Dhiyaan \u003c/em>means 'family.' So it's 'Hello family and friends' when you come here.\"\u003c/p>\n\u003cp>Among the skills the students learn at Yaama Dhiyaan is how to make cappuccinos and other specialty coffee drinks.\u003c/p>\n\u003cp>\"A lot of aboriginal people wouldn't go near a cappuccino machine,\" she laughs. \"Actually, we don't drink it. We were never brought up with coffee. ... We were tea drinkers.\"\u003c/p>\n\u003cp>The school takes about 20 students per session for the eight-week cooking and hospitality course.\u003c/p>\n\u003cp>\"I've been cooking all my life. I'm from the bush,\" says James Wilden, a 20-year-old student who recently completed the program. \"I've cooked kangaroo, goanna [a local lizard], yabbies [crustaceans].\"\u003c/p>\n\u003cp>Wilden grew up in a family with 15 brothers and eight sisters. Times got hard. He and most of his brothers have been in and out of jail all their lives. While he was in the school, Wilden was incarcerated in a jail but was allowed to leave to take daily classes at Yaama Dhiyaan.\u003c/p>\n\u003cp>\"When I was younger I made some bad decisions,\" Wilden says. \"That's why I'm in this course: to make my life better.\"\u003c/p>\n\u003cfigure id=\"attachment_83609\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8.jpg\">\u003cimg class=\"size-medium wp-image-83609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/james-edit-3f94b5edf9db51b8ba3a3101c41e3313986fccf8-290x217.jpg\" alt=\"When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When James Wilden was a student in Yaama Dhiyaan's hospitality program, he was incarcerated in jail. He has since found work cooking in restaurants in Australia's Northern Territory. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most of the people in our class are aboriginal — boys, girls, mothers, fathers, cousins,\" says 20-year-old Molly Meribito. Her family is from the Bundjalung tribe from the border of Queensland and New South Wales. She got pregnant at 16, and since she hasn't had much to do lately, her family recommended that she go learn with Aunty Beryl.\u003c/p>\n\u003cp>\"We're lucky if we get 12 to stay\" in the program, says Aunty Beryl.\u003c/p>\n\u003cp>\"Sometimes they can't cope,\" says Aunty Beryl. \"When you're ready, you come back. And we've had that happen to one of our young lads. He went away for a year, and he came back and he said, 'Aunty Beryl, I'm ready to be a chef.' \"\u003c/p>\n\u003cp>\u003cstrong>Classified As Unemployable\u003c/strong>\u003c/p>\n\u003cp>Australia's history of racial discrimination against the Aborigines is a long one. And young members of this minority group who have criminal records and previous drug histories, or who got pregnant as teenagers, are not who people usually want to hire.\u003c/p>\n\u003cp>\"Traditionally, the students that we train are classified as unemployable — that's what the society has labeled them as,\" says Dani Hore, who manages the Aboriginal Employment Program that oversees Yaama Dhiyaan.\u003c/p>\n\u003cp>The Employment Program also offers a carpentry and construction course downstairs from the cooking school. Aunty Beryl's students prepare lunch each day for themselves and the students studying to be electricians, carpenters and plumbers.\u003c/p>\n\u003cp>\"So many young people don't even have a home to live in,\" Hore says. \"One student, who we actually got employment for, was living in a tree. He had nowhere to live, and the tree was safe because it was up off the ground.\"\u003c/p>\n\u003cp>\u003cstrong>Bush Tucker\u003c/strong>\u003c/p>\n\u003cp>Just as many chefs and traditional cooks in Australia are interested in integrating traditional foods into modern-day cooking, the students are learning to prepare and eat Chinese stir-fry, French baguettes, Italian pasta.\u003c/p>\n\u003cp>The through line is cooking fresh, local and seasonal whenever possible. That, for Aunty Beryl, leads to bush tucker.\u003c/p>\n\u003cp>\"Bush tucker is what we got off the land, and that is why we are introducing it again, connecting students to their culture through food,\" says Aunty Beryl.\u003c/p>\n\u003cp>\"You have your fruits, nuts, yams,\" Aunty Beryl lists. \"You have your meats — kangaroo, wallaby, wild buffaloes up north.\u003c/p>\n\u003cp>There's also lemon myrtle, quandongs (an indigenous peach), marigold (a native spinach), wattleseeds from the Acacia tree, and salt bush, a shrub that covers large areas of dry, inland Australia.\u003c/p>\n\u003cp>\"You have your seafood like barramundi,\" she adds. \"It's got a real bushy sort of flavor. It's got that woody, tart flavor. Wrap it in gum leaves and throw it on an open fire. Then it will cook in its own oils.\"\u003c/p>\n\u003cp>Another favorite of Aunty Beryl is the finger lime. \"I call it the aboriginal caviar,\" she says. \"When you split it and open it up, it's got little lime modules inside that look like caviar. They are really great on fresh oysters.\"\u003c/p>\n\u003cp>\u003cstrong>You Can't Eat Your Totem\u003c/strong>\u003c/p>\n\u003cp>The students are also learning to make emu prosciutto. But Aunty Beryl doesn't eat the ostrichlike bird that some say tastes like steak.\u003c/p>\n\u003cp>\"My totem is an emu, so I don't eat it,\" she says. \"It's an animal that we worship.\" A totem is a being, an animal or plant, that serves as a sacred symbol to an aboriginal clan or tribe. A totem connects people, ancestors and mythic past.\u003c/p>\n\u003cfigure id=\"attachment_83610\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6.jpg\">\u003cimg class=\"size-medium wp-image-83610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/logo-edit-bfff8a159727dee67298809ca526d1c05f5733b6-290x217.jpg\" alt=\"The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The logo of Yaama Dhiyaan Hospitality Training Center in Sydney features an emu, the totem of Aunty Beryl, the aboriginal elder who heads the program. Among the indigenous tribes of Australia, it is forbidden to eat your totem. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kangaroo, goanna, dolphins — whatever totem your aboriginal tribe has, you can't kill, touch or eat,\" says student James Wilden. \"I'm an emu. If I kill an emu, it's like killing my brother, my sister or my mother.\"\u003c/p>\n\u003cp>Ricardo Golding's totem is a turtle. He has come to Yaama Dhiyaan just out of high school. \"I had nothing to do,\" says the 17-year-old. \"I'm not that smart, but I'm doing my work. I used to get picked on a lot at school, because of the sound of my voice. The way I act. I was very afraid to go into class. I missed out on a lot of lessons. Here, the cooking is the part I like the most.\"\u003c/p>\n\u003cp>\"The biggest thing our students or anybody has to deal with,\" says Aunty Beryl, \"is their self-confidence.\"\u003c/p>\n\u003cp>\u003cstrong>The Stolen Generation\u003c/strong>\u003c/p>\n\u003cp>The history of the treatment of native cultures in Australia is a dark one. Whole generations of children were taken away from their parents, forced into missionary schools, native language forbidden, traditional foods taken away, whole clans forced off their own lands and onto reservations, cultures denied the right to vote until the 1960s.\u003c/p>\n\u003cp>Jamie Rayburch works with Aunty Beryl, helping out with the hospitality and training program. \"My grandfather was part of the 'Stolen Generation.' He was stolen away when he was 5 years old and put into a cattle ranch and then into an all-boys orphanage. He never knew his parents. My grandmother's the same.\"\u003c/p>\n\u003cp>\"I'm 24 years old,\" says Jamie, \"and I'm still trying to understand what that's all about and how that affected my family, my culture, myself. I think that this generation — the Stolen Generation — has kind of almost been forgotten, where our culture came from, where the food derives from as well.\"\u003c/p>\n\u003cp>Dani Hore from the Employment Program says the aboriginal teachers and mentors at Yaama Dhiyaan are providing important role models for the youth.\u003c/p>\n\u003cp>\"Once these young people come to Yaama Dhiyaan,\" says Dani, \"they know that they are in a caring, loving environment where they are going to be taught vocational skills. But they are also going to be taught about self-respect and self-esteem and life skills that a parent would normally teach about punctuality, cleanliness, how to talk to people, how to eat together. It's a very short period of time, but it's quite transformational.\"\u003c/p>\n\u003cp>\u003cstrong>'It's James' Journey Now'\u003c/strong>\u003c/p>\n\u003cp>Along with learning to make lemon myrtle rose tarts, the perfect long black coffee and emu prosciutto, and how to card people and look for fake IDs to make sure people walking into a bar are old enough to drink — all skills required in Australia's hospitality and cooking industry — Yaama Dhiyaan is providing a vision for a future, and a sense of community.\u003c/p>\n\u003cp>James Wilden is preparing to graduate from his program in the next few weeks.\u003c/p>\n\u003cp>\"I just love cooking,\" James says. \"I love the smell. When I get out and get out of trouble, I want to be a chef.\"\u003c/p>\n\u003cp>James is eager to start his work, but he tears up at the thought of leaving the deep community of this Australian hidden kitchen.\u003c/p>\n\u003cp>Before he gets too broken up, Aunty Beryl speaks for her school. \"We're looking at James going up into the Northern Territory and becoming an apprentice chef up there. I know James will be a success because his heart is in it. At the end of the day, it's James' journey now, once he leaves here. But, we're only a phone call away, because that's what Yaama's all about that. We're always going to be there as part of his journey.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In The Making Of Megafarms, A Few Winners And Many Losers",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\" alt=\"When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.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/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\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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"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/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "POM Wonderful Wins A Round In Food Fight With Coca-Cola ",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140612_atc_pom_wonderful.mp3\"] \u003c/p>\n\u003cp>by Nina Totenberg, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cfigure id=\"attachment_83310\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\" alt=\"After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\" width=\"300\" class=\"size-full wp-image-83310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>A food fight at the U.S. Supreme Court ended in a unanimous decision on Thursday.\u003c/p>\n\u003cp>The justices ruled that POM Wonderful can go forward with a lawsuit alleging Coca-Cola Co. tricked consumers and stole business from POM with false and misleading juice labels.\u003c/p>\n\u003cp>The case centers on a product aimed at health-conscious consumers: pomegranate-blueberry juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One version is made by POM Wonderful, a grower of pomegranates; the other, produced by Coca-Cola's Minute Maid division, says in large print that it is pomegranate-blueberry juice, too. The Coca-Cola product is almost five times cheaper. Only if you read down to the small print on the label do you see why: While POM's juice is 85 percent pomegranate and 15 percent blueberry juice, the Coca-Cola product is just 0.5 percent pomegranate and blueberry juice — combined.\u003c/p>\n\u003cp>POM sued Coca-Cola, claiming that it was losing sales because Coca-Cola's label and advertising were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. POM asked for damages and a court order barring such labeling.\u003c/p>\n\u003cp>Two lower courts ruled against POM, agreeing with Coca-Cola that because its label complies with the requirements of the Federal Food, Drug and Cosmetic Act, it is immune to suits under another law, called the Lanham Act.\u003c/p>\n\u003cfigure id=\"attachment_83306\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\" alt=\"POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\" width=\"315\" height=\"420\" class=\"size-full wp-image-83306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday, however, the Supreme Court disagreed with Coca-Cola, giving the green light for POM's lawsuit to go forward. Summarizing the decision from the bench, Justice Anthony Kennedy said that \"the position Coca-Cola takes in this court\" is that because it complied with the Food and Drug Act's labeling requirements, it could \"mislead and trick consumers\" without being subject to liability.\u003c/p>\n\u003cp>That assertion, he said, is \"incorrect.\" The Lanham Act and the Food and Drug Act are supposed to work together: The former allows competitors to bring civil lawsuits to protect their commercial interests from unfair competition, while the latter protects public health and safety. To the extent that they both cover labels, Justice Kennedy said, FDA regulations are not a ceiling that insulates companies from being sued by competitors.\u003c/p>\n\u003cp>Rather, the Lanham Act is the yin to the FDA's yang, because it should \"provide incentives for manufacturers to behave well.\"\u003c/p>\n\u003cp>POM Wonderful co-owner Lynda Resnick gave the credit for the victory to her husband, Stewart, who, she noted, has insisted on pursuing this case for more than five years, all the way to the Supreme Court.\u003c/p>\n\u003cp>\"He is kind of a 21st century John Wayne,\" said Resnick, and \"very much wants what's right for the food industry and for the American consumer.\"\u003c/p>\n\u003cp>Just how broad the repercussions will be for the food and beverage industry is unclear. After all, Thursday's Supreme Court decision allows competitors, but not consumers, to bring suits like the one at issue in the Supreme Court ruling.\u003c/p>\n\u003cp>\"I don't know whether it will change the landscape of labeling,\" said associate professor Diana R.H. Winters, of Indiana University law school. \"I think food companies will have to look more closely at their labeling now.\"\u003c/p>\n\u003cp>The POM Wonderful suit will now proceed to trial, if it is not settled. It will be a jury that decides whether Coca-Cola did anything wrong and, if so, how much the company should pay POM in damages.\u003c/p>\n\u003cp>POM Wonderful is on the defensive in another suit that's slowly wending its way to the Supreme Court.\u003c/p>\n\u003cp>The Federal Trade Commission \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130156237/pomegranate-juice-may-not-be-so-wonderful-says-ftc\">accused \u003c/a>the company of its own deceptive advertising. The FTC ordered POM to stop advertising health benefits for its juice until it can prove those benefits with clinical trials involving human subjects. POM challenged the FTC order, lost in federal District Court and is appealing. \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": "By a unanimous decision, the Supreme Court ruled that POM Wonderful's lawsuit against the Coca-Cola Co. may go on. The repercussions of the case for the food and beverage industry are unclear.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Nina Totenberg, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321390014/pom-wonderful-wins-a-round-in-food-fight-with-coca-cola\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cfigure id=\"attachment_83310\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pom-wonderful.jpg\" alt=\"After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\" width=\"300\" class=\"size-full wp-image-83310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After POM Wonderful's victory at the Supreme Court, the fate of its lawsuit will be decided by jury in an upcoming trial, if it is not settled out of court beforehand. Photo: Red Blossom Photography/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>A food fight at the U.S. Supreme Court ended in a unanimous decision on Thursday.\u003c/p>\n\u003cp>The justices ruled that POM Wonderful can go forward with a lawsuit alleging Coca-Cola Co. tricked consumers and stole business from POM with false and misleading juice labels.\u003c/p>\n\u003cp>The case centers on a product aimed at health-conscious consumers: pomegranate-blueberry juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One version is made by POM Wonderful, a grower of pomegranates; the other, produced by Coca-Cola's Minute Maid division, says in large print that it is pomegranate-blueberry juice, too. The Coca-Cola product is almost five times cheaper. Only if you read down to the small print on the label do you see why: While POM's juice is 85 percent pomegranate and 15 percent blueberry juice, the Coca-Cola product is just 0.5 percent pomegranate and blueberry juice — combined.\u003c/p>\n\u003cp>POM sued Coca-Cola, claiming that it was losing sales because Coca-Cola's label and advertising were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. POM asked for damages and a court order barring such labeling.\u003c/p>\n\u003cp>Two lower courts ruled against POM, agreeing with Coca-Cola that because its label complies with the requirements of the Federal Food, Drug and Cosmetic Act, it is immune to suits under another law, called the Lanham Act.\u003c/p>\n\u003cfigure id=\"attachment_83306\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/minute-maid_vert-9a98ddce1b9f0a7d77eb663de3e35e4f4fc63799.jpg\" alt=\"POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\" width=\"315\" height=\"420\" class=\"size-full wp-image-83306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">POM sued Coca-Cola, claiming that it was losing sales because the label and advertising for its Minute Maid pomegranate-blueberry drink were misleading consumers into believing they were getting a juice combination consisting mainly of pomegranate and blueberry juices when, in fact, the juice was more than 99 percent apple and grape juices, which are far cheaper. Photo: Courtesy of the Coca-Cola Co.\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday, however, the Supreme Court disagreed with Coca-Cola, giving the green light for POM's lawsuit to go forward. Summarizing the decision from the bench, Justice Anthony Kennedy said that \"the position Coca-Cola takes in this court\" is that because it complied with the Food and Drug Act's labeling requirements, it could \"mislead and trick consumers\" without being subject to liability.\u003c/p>\n\u003cp>That assertion, he said, is \"incorrect.\" The Lanham Act and the Food and Drug Act are supposed to work together: The former allows competitors to bring civil lawsuits to protect their commercial interests from unfair competition, while the latter protects public health and safety. To the extent that they both cover labels, Justice Kennedy said, FDA regulations are not a ceiling that insulates companies from being sued by competitors.\u003c/p>\n\u003cp>Rather, the Lanham Act is the yin to the FDA's yang, because it should \"provide incentives for manufacturers to behave well.\"\u003c/p>\n\u003cp>POM Wonderful co-owner Lynda Resnick gave the credit for the victory to her husband, Stewart, who, she noted, has insisted on pursuing this case for more than five years, all the way to the Supreme Court.\u003c/p>\n\u003cp>\"He is kind of a 21st century John Wayne,\" said Resnick, and \"very much wants what's right for the food industry and for the American consumer.\"\u003c/p>\n\u003cp>Just how broad the repercussions will be for the food and beverage industry is unclear. After all, Thursday's Supreme Court decision allows competitors, but not consumers, to bring suits like the one at issue in the Supreme Court ruling.\u003c/p>\n\u003cp>\"I don't know whether it will change the landscape of labeling,\" said associate professor Diana R.H. Winters, of Indiana University law school. \"I think food companies will have to look more closely at their labeling now.\"\u003c/p>\n\u003cp>The POM Wonderful suit will now proceed to trial, if it is not settled. It will be a jury that decides whether Coca-Cola did anything wrong and, if so, how much the company should pay POM in damages.\u003c/p>\n\u003cp>POM Wonderful is on the defensive in another suit that's slowly wending its way to the Supreme Court.\u003c/p>\n\u003cp>The Federal Trade Commission \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130156237/pomegranate-juice-may-not-be-so-wonderful-says-ftc\">accused \u003c/a>the company of its own deceptive advertising. The FTC ordered POM to stop advertising health benefits for its juice until it can prove those benefits with clinical trials involving human subjects. POM challenged the FTC order, lost in federal District Court and is appealing. \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": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
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"content": "\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140612_me_fight_over_calif_oyster_company_splits_chefs_and_land_defenders.mp3\"] \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \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": "Drakes Bay Oyster Company is resisting the expiration of its lease in Marin County, Calif. The debate may reach the Supreme Court, and it's dividing residents of the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140611_me_behind_the_scenes_of_school_nutrition_fight_big_food_money_flows.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \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": "School food service administrators once supported new healthy food requirements on the nation's school lunch program. But now, they want the rules delayed. And they're getting swept up in politics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">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://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \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": "California Farmers Ask: Hey Buddy, Can You Spare Some Water?",
"title": "California Farmers Ask: Hey Buddy, Can You Spare Some Water?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140609_atc_california_farmers_ask_hey_buddy_can_you_spare_some_water.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/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\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": "Water is scarce in California, and prices are all over the map. Some farmers are paying almost 100 times more than others. Should water flow to the highest bidder?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">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/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\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 Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
"title": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. 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/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140605_me_the_secrets_in_the_sugar_lower-alcohol_wines_are_taking_off.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \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": "This summer is bringing a bumper crop of lighter, more subtle wines like Vinho Verde, Riesling and Txakoli. While lower in alcohol, these wines are also winning fans for their low cost.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. 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/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">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/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \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": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
"title": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140529_atc_the_number_of_people_on_food_stamps_is_dropping.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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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"headline": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
"datePublished": "2014-05-29T16:30:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">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/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"title": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140528_me_want_your_cheese_to_age_gracefully_cowgirl_creamerys_got_tips.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \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": "The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">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://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "First Lady Fights To Keep Healthful School Lunch Law Intact",
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"content": "\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140527_atc_flotus_on_school_lunch_fight.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \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": "Michelle Obama's fight to help kids eat more healthfully and fight obesity is about to get real. She's launching a campaign Tuesday to fight congressional efforts to delay new school food rules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">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/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Soviet Kitchens Became Hotbeds Of Dissent And Culture",
"title": "How Soviet Kitchens Became Hotbeds Of Dissent And Culture",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82581\" class=\"wp-caption aligncenter\" style=\"max-width: 1155px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\" alt=\"A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\" width=\"1155\" height=\"767\" class=\"size-full wp-image-82581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140527_me_how_soviet_kitchens_became_hotbeds_of_dissent_and_culture.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82581\" class=\"wp-caption aligncenter\" style=\"max-width: 1155px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\" alt=\"A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\" width=\"1155\" height=\"767\" class=\"size-full wp-image-82581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">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://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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