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"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
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"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Drought Isn't Making Food Cost More. Here's Why",
"title": "California's Drought Isn't Making Food Cost More. Here's Why",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140523_atc_californias_drought_isnt_making_food_cost_more_heres_why.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces most of America's vegetables and nuts. Yet there's little sign the drought there is creating food shortages in the U.S., because farmers are rationing water and draining aquifers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Double Trouble for Coffee: Drought and Disease Send Prices Up",
"title": "Double Trouble for Coffee: Drought and Disease Send Prices Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82378\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\" alt=\"A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140521_me_double_trouble_for_coffee_drought_and_disease_send_prices_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Coffee prices have spiked this year because of drought in Brazil and a disease that's crippling coffee production in parts of Central America. Coffee traders says prices could rise to $3 a pound.",
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"description": "Coffee prices have spiked this year because of drought in Brazil and a disease that's crippling coffee production in parts of Central America. Coffee traders says prices could rise to $3 a pound.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82378\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\" alt=\"A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Russia's Shared Kitchens Helped Shape Soviet Politics ",
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"content": "\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140520_me_how_russias_shared_kitchens_helped_shape_soviet_politics_.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "With Cartels on the Run, Mexican Lime Farmers Keep More of the Green",
"title": "With Cartels on the Run, Mexican Lime Farmers Keep More of the Green",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82316\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\" alt=\"Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140519_atc_with_cartel_on_the_run_mexican_lime_farmers_see_green.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100701/carrie-kahn\" target=\"_blank\">Carrie Kahn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>If the prices of a margarita or guacamole have been too high for you lately, blame it on a key ingredient of the Mexican treats — the lime. Prices for limes, imported almost exclusively from Mexico, hit record highs this year, and demand remains high. But now the price is dropping and farmers couldn't be happier.\u003c/p>\n\u003cp>You can see it firsthand at the outdoor wholesale lime market in Apatzingan, Michoacan. Dozens of buyers stand in the dirt parking lot waiting for beat-up pickup trucks to roll in. The men rush to the backs of the trucks, filled high with crates of limes. Here the round fruit is known as green gold.\u003c/p>\n\u003cp>Lime buyer Geraldo Fernandez scrambles up the back of the crates and peers over the top. \"The trucks barely stop and the limes are sold ... they're selling like hotcakes,\" he says in Spanish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Mexico's other lime-producing states were hit hard by bad weather and a fungal outbreak earlier this year, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/26/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">reported\u003c/a>, the orchards in Michoacan have been flourishing, netting record profits for the state's farmers.\u003c/p>\n\u003cp>But with every boom comes the bust. And prices are falling fast.\u003c/p>\n\u003cp>Better weather and a bountiful spring crop in the state of Veracruz have supplies back to normal.\u003c/p>\n\u003cp>Fernandez thumbs through another box of limes. He tells the driver he'll give him 80 pesos — about six bucks for the whole 40-pound box. He says just a month or two ago he was paying these guys as much as $35 a box.\u003c/p>\n\u003cp>Prices in the U.S. are dropping, too. Last week the U.S. Department of Agriculture said consumers paid on average \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">30 cents\u003c/a> a lime, compared with 90 a few months ago.\u003c/p>\n\u003cp>Michoacan farmers aren't complaining about the precipitous price drop, though; most are still enjoying their record profits. But the biggest boon to them is that for the first time in a decade, many say they are no longer at the mercy of Mexico's ruthless drug cartels.\u003c/p>\n\u003cfigure id=\"attachment_82317\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\" alt=\"Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For more than 10 years, every part of the lime business was controlled by one drug gang or another. The last few seasons have been controlled by the Knights Templar cartel, says buyer and farm manager Efrain Hernandez Vazquez.\u003c/p>\n\u003cp>\"You'd make the money and they would take it, they charged so-called taxes, quotas on everything,\" says Hernandez. The drug gang told farmers where and when they could sell their crops and — most important — at what price. He estimates he paid about $2,000 a week, or 10 percent of his sales, to the Knights Templar.\u003c/p>\n\u003cp>But since a federal police crackdown in the state and the emergence of civilian militias, the cartel has been on the run. Several top leaders have been either killed or arrested, and \u003ca href=\"http://news.yahoo.com/mexico-ruling-party-official-arrested-suspicion-gang-links-220002640.html\">three mayors\u003c/a> and a former governor of Michoacan have been arrested on charges of colluding with organized crime.\u003c/p>\n\u003cp>Hernandez says now, it's just pure happiness.\u003c/p>\n\u003cp>At his farm, about 20 minutes outside Apatzingan, a worker is plowing the fields. Hernandez says he just bought 30 more acres with his profits and will plant Persian limes here — the fat, seedless ones most favored by U.S. consumers.\u003c/p>\n\u003cp>Hernandez walks over to a line of lush lime trees teeming with Persian limes. He tells me to take in a deep breath and smell the sweetness. They are the best, he says, and jokes, \"and they smell like green dollars, don't they?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Thanks to a big spring crop in Veracruz and police crackdowns on drug cartels, high prices for Mexican limes are falling earthward, just in time for summer cocktails. Mexican farmers are celebrating.",
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"description": "Thanks to a big spring crop in Veracruz and police crackdowns on drug cartels, high prices for Mexican limes are falling earthward, just in time for summer cocktails. Mexican farmers are celebrating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82316\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\" alt=\"Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100701/carrie-kahn\" target=\"_blank\">Carrie Kahn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>If the prices of a margarita or guacamole have been too high for you lately, blame it on a key ingredient of the Mexican treats — the lime. Prices for limes, imported almost exclusively from Mexico, hit record highs this year, and demand remains high. But now the price is dropping and farmers couldn't be happier.\u003c/p>\n\u003cp>You can see it firsthand at the outdoor wholesale lime market in Apatzingan, Michoacan. Dozens of buyers stand in the dirt parking lot waiting for beat-up pickup trucks to roll in. The men rush to the backs of the trucks, filled high with crates of limes. Here the round fruit is known as green gold.\u003c/p>\n\u003cp>Lime buyer Geraldo Fernandez scrambles up the back of the crates and peers over the top. \"The trucks barely stop and the limes are sold ... they're selling like hotcakes,\" he says in Spanish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Mexico's other lime-producing states were hit hard by bad weather and a fungal outbreak earlier this year, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/26/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">reported\u003c/a>, the orchards in Michoacan have been flourishing, netting record profits for the state's farmers.\u003c/p>\n\u003cp>But with every boom comes the bust. And prices are falling fast.\u003c/p>\n\u003cp>Better weather and a bountiful spring crop in the state of Veracruz have supplies back to normal.\u003c/p>\n\u003cp>Fernandez thumbs through another box of limes. He tells the driver he'll give him 80 pesos — about six bucks for the whole 40-pound box. He says just a month or two ago he was paying these guys as much as $35 a box.\u003c/p>\n\u003cp>Prices in the U.S. are dropping, too. Last week the U.S. Department of Agriculture said consumers paid on average \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">30 cents\u003c/a> a lime, compared with 90 a few months ago.\u003c/p>\n\u003cp>Michoacan farmers aren't complaining about the precipitous price drop, though; most are still enjoying their record profits. But the biggest boon to them is that for the first time in a decade, many say they are no longer at the mercy of Mexico's ruthless drug cartels.\u003c/p>\n\u003cfigure id=\"attachment_82317\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\" alt=\"Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For more than 10 years, every part of the lime business was controlled by one drug gang or another. The last few seasons have been controlled by the Knights Templar cartel, says buyer and farm manager Efrain Hernandez Vazquez.\u003c/p>\n\u003cp>\"You'd make the money and they would take it, they charged so-called taxes, quotas on everything,\" says Hernandez. The drug gang told farmers where and when they could sell their crops and — most important — at what price. He estimates he paid about $2,000 a week, or 10 percent of his sales, to the Knights Templar.\u003c/p>\n\u003cp>But since a federal police crackdown in the state and the emergence of civilian militias, the cartel has been on the run. Several top leaders have been either killed or arrested, and \u003ca href=\"http://news.yahoo.com/mexico-ruling-party-official-arrested-suspicion-gang-links-220002640.html\">three mayors\u003c/a> and a former governor of Michoacan have been arrested on charges of colluding with organized crime.\u003c/p>\n\u003cp>Hernandez says now, it's just pure happiness.\u003c/p>\n\u003cp>At his farm, about 20 minutes outside Apatzingan, a worker is plowing the fields. Hernandez says he just bought 30 more acres with his profits and will plant Persian limes here — the fat, seedless ones most favored by U.S. consumers.\u003c/p>\n\u003cp>Hernandez walks over to a line of lush lime trees teeming with Persian limes. He tells me to take in a deep breath and smell the sweetness. They are the best, he says, and jokes, \"and they smell like green dollars, don't they?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting Bugs with Bugs: Hatching a Solution for Troubled Trees",
"title": "Fighting Bugs with Bugs: Hatching a Solution for Troubled Trees",
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"content": "\u003cfigure id=\"attachment_82296\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\" alt=\"The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\" width=\"2000\" height=\"1123\" class=\"size-full wp-image-82296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140518_atc_fighting_bugs_with_bugs_hatching_a_solution_for_troubled_trees.mp3\"] \u003c/p>\n\u003cp>Post by Steven Jackson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>We all know about the drought in California, but farmers there have more to worry about than a lack of water.\u003c/p>\n\u003cp>There's also the looming threat of Asian citrus psyllid (ACP), an invasive pest that flies from tree to tree, feeding on tender leaves. By itself, the psyllid is not particularly harmful, but it can carry citrus greening disease, which kills trees within a few years of infection. There is no cure.\u003c/p>\n\u003cp>In 2005, ACP spread citrus greening disease all over Florida, devastating the state's $9 billion citrus crop, destroying 60,000 acres of farmland and driving up farming costs by about 40 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Steven Jackson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>We all know about the drought in California, but farmers there have more to worry about than a lack of water.\u003c/p>\n\u003cp>There's also the looming threat of Asian citrus psyllid (ACP), an invasive pest that flies from tree to tree, feeding on tender leaves. By itself, the psyllid is not particularly harmful, but it can carry citrus greening disease, which kills trees within a few years of infection. There is no cure.\u003c/p>\n\u003cp>In 2005, ACP spread citrus greening disease all over Florida, devastating the state's $9 billion citrus crop, destroying 60,000 acres of farmland and driving up farming costs by about 40 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_82164\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\" alt=\"McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\" width=\"1120\" height=\"745\" class=\"size-full wp-image-82164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140514_atc_how_big_food_plied_dieticians_and_nutritionists_at_their_meeting.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/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \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_82053\" class=\"wp-caption aligncenter\" style=\"max-width: 3930px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\" alt=\"A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\" width=\"3930\" height=\"2617\" class=\"size-full wp-image-82053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140513_me_turnspit_dogs_the_rise_and_fall_of_the_vernepator_cur.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/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>In an old hunting lodge on the grounds of an ancient Norman castle in Abergavenny, Wales, a small, extinct dog peers out of a handmade wooden display case.\u003c/p>\n\u003cp>\"Whiskey is the last surviving specimen of a turnspit dog, albeit stuffed,\" says Sally Davis, longtime custodian at the \u003ca href=\"http://www.abergavennymuseum.co.uk/\">Abergavenny Museum\u003c/a>.\u003c/p>\n\u003cp>The \u003cem>Canis vertigus\u003c/em>, or turnspit, was an essential part of every large kitchen in Britain in the 16th century. The small cooking canine was bred to run in a wheel that turned a roasting spit in cavernous kitchen fireplaces.\u003c/p>\n\u003cfigure id=\"attachment_82054\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13-290x172.png\" alt='\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters' width=\"290\" height=\"172\" class=\"size-medium wp-image-82054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They were referred to as the kitchen dog, the cooking dog or the vernepator cur,\" says Caira Farrell, library and collections manager at the \u003ca href=\"https://www.facebook.com/Kclovesdogs?rf=131976410334181\">Kennel Club\u003c/a> in London. \"The very first mention of them is in 1576 in the first book on dogs ever written.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The turnspit was bred especially to run on a wheel that turned meat so it would cook evenly. And that's how the turnspit got its other name: vernepator cur, Latin for \"the dog that turns the wheel.\"\u003c/p>\n\u003cp>Back in the 16th century, many people preferred to cook meat over an open fire. Open-fire roasting required constant attention from the cook and constant turning of the spit.\u003c/p>\n\u003cp>\"Since medieval times, the British have delighted in eating roast beef, roast pork, roast turkey,\" says \u003ca href=\"http://www.amazon.com/Jan-Bondeson/e/B001H6V88Y\">Jan Bondeson\u003c/a>, author of \u003cem>Amazing Dogs, a Cabinet of Canine Curiosities, \u003c/em>the book that first led us to the turnspit dog\u003cem>. \u003c/em>\"They sneered at the idea of roasting meat in an oven. For a true Briton, the proper way was to spit roast it in front of an open fire, using a turnspit dog.\"\u003c/p>\n\u003cp>When any meat was to be roasted, one of these dogs was hoisted into a wooden wheel mounted on the wall near the fireplace. The wheel was attached to a chain, which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.\u003c/p>\n\u003cp>\"Turnspit dogs were viewed as kitchen utensils, as pieces of machinery rather than as dogs,\" says Bondeson. \"The roar of the fire. The clanking of the spit. The patter from the little dog's feet. The wheels were put up quite high on the wall, far from the fire in order for the dogs not to overheat and faint.\"\u003c/p>\n\u003cp>To train the dog to run faster, a glowing coal was thrown into the wheel, Bondeson adds.\u003c/p>\n\u003cfigure id=\"attachment_82055\" class=\"wp-caption aligncenter\" style=\"max-width: 4507px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\" alt=\"In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\" width=\"4507\" height=\"3376\" class=\"size-full wp-image-82055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Descriptions of the dogs paint a rather mutty picture: small, low-bodied, short, crooked front legs, with a heavy head and drooping ears. Some had gray and white fur; others were black or reddish brown. The dogs were strong and sturdy, capable of working for hours, and over time they evolved into a distinct breed. It was the zoologist Carl Linnaeus who named them C\u003cem>anis vertigus,\u003c/em> Latin for \"dizzy dog,\" because the dogs were turning all the time.\u003c/p>\n\u003cp>Before the dogs, the fireplace spit was turned by the lowliest person in the kitchen staff, usually a small boy who stood behind a bale of wet hay for protection from the heat, turning the iron spit for hours and hours. The boys' hands used to blister. But in the 16th century, the boys gave way to dogs.\u003c/p>\n\u003cp>Shakespeare mentions them in his play \u003cem>The\u003c/em> \u003cem>Comedy of Errors\u003c/em>. He describes somebody as being a \"curtailed dog fit only to run in a wheel.\"\u003c/p>\n\u003cp>\"Curtailed means they've got their tails cut off,\" Sally Davis, of the Abergavenny Museum, says. \"It was a way they used to differentiate between the dogs of the nobility and the dogs belonging to ordinary people. These little curtailed mongrels were the ones put into the wheels.\"\u003c/p>\n\u003cp>We visit \u003ca href=\"http://www.lucyworsley.com/\">Lucy Worsley\u003c/a>, chief curator of the Historic Royal Palaces of London, at Hampton Court Palace, the home of Henry VIII, where a fire is roaring in the huge, old kitchen. \"Charles Darwin commented on the dogs as an example of genetic engineering,\" she tells us. \"Darwin said, 'Look at the spit dog. That's an example of how people can breed animals to suit particular needs.' \"\u003c/p>\n\u003cfigure id=\"attachment_82056\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360-290x217.jpg\" alt=\"Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, the turnspit dog often had a day off. The dogs were allowed to go with the family to church. \"Not because of any concern for their spiritual education,\" says Bondeson, \"but because the dogs were useful as foot warmers.\"\u003c/p>\n\u003cp>There are actually a few records of turnspits being employed in America. Hannah Penn, the wife of William Penn, founder of Pennsylvania, wrote to England requesting that the dog wheel for her turnspits be sent. Elsewhere in Philadelphia, Benjamin Franklin's \u003cem>Pennsylvania Gazette\u003c/em> had advertisements for turnspit dogs and wheels for sale. And historians say a turnspit was active in the kitchen of the Statehouse Inn in Philadelphia.\u003c/p>\n\u003cp>\"The Statehouse Inn was where all the old political cronies hung out for their slice of beef and their ale,\" author and food historian \u003ca href=\"http://www.williamwoysweaver.com/\">William Woys Weaver\u003c/a> tells us. \"In 1745, the owner of the Statehouse Inn advertised that he had turnspit dogs for sale. Evidently he was also breeding them.\"\u003c/p>\n\u003cp>The dogs were used in large hotel kitchens in America to turn spits. \"In the 1850s, the founder of the [Society for the Prevention of Cruelty to Animals] was appalled by the way the turnspit dogs were treated in the hotels of Manhattan,\" says Weaver. \"This bad treatment of dogs eventually led to the founding of the SPCA.\"\u003c/p>\n\u003cp>In 1750 there were turnspits everywhere in Great Britain. But by 1850 they had become scarce, and by 1900 they had disappeared. The availability of cheap spit-turning machines, called clock jacks, brought about the demise of the turnspit dog.\u003c/p>\n\u003cp>\"It became a stigma of poverty to have a turnspit dog,\" says author Bondeson. \"They were ugly little dogs with a quite morose disposition, so nobody wanted to keep them as pets. The turnspit dogs became extinct.\"\u003c/p>\n\u003cfigure id=\"attachment_82057\" class=\"wp-caption aligncenter\" style=\"max-width: 459px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\" alt=\"The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\" width=\"459\" height=\"344\" class=\"size-full wp-image-82057\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Abergavenny Museum, Whiskey, the last remaining turnspit, is a permanent fixture. Sally Davis thinks the blue painted background and spray of artificial flowers in the case are a sign that someone really cared for her. \"But the way she's posed,\" Sally says, \"the taxidermy ... I think possibly it was their first go at it, I don't know.\"\u003c/p>\n\u003cp>What kind of dog today is the closest to a turnspit dog? Bondeson thinks possibly it's the Queen of England's favorite dog, the Welsh corgi. \"The downtrodden, lumpen, proletariat turnspit cooking dogs may well be related to the queen's pampered royal pooches.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://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_82053\" class=\"wp-caption aligncenter\" style=\"max-width: 3930px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\" alt=\"A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\" width=\"3930\" height=\"2617\" class=\"size-full wp-image-82053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">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/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>In an old hunting lodge on the grounds of an ancient Norman castle in Abergavenny, Wales, a small, extinct dog peers out of a handmade wooden display case.\u003c/p>\n\u003cp>\"Whiskey is the last surviving specimen of a turnspit dog, albeit stuffed,\" says Sally Davis, longtime custodian at the \u003ca href=\"http://www.abergavennymuseum.co.uk/\">Abergavenny Museum\u003c/a>.\u003c/p>\n\u003cp>The \u003cem>Canis vertigus\u003c/em>, or turnspit, was an essential part of every large kitchen in Britain in the 16th century. The small cooking canine was bred to run in a wheel that turned a roasting spit in cavernous kitchen fireplaces.\u003c/p>\n\u003cfigure id=\"attachment_82054\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13-290x172.png\" alt='\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters' width=\"290\" height=\"172\" class=\"size-medium wp-image-82054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They were referred to as the kitchen dog, the cooking dog or the vernepator cur,\" says Caira Farrell, library and collections manager at the \u003ca href=\"https://www.facebook.com/Kclovesdogs?rf=131976410334181\">Kennel Club\u003c/a> in London. \"The very first mention of them is in 1576 in the first book on dogs ever written.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The turnspit was bred especially to run on a wheel that turned meat so it would cook evenly. And that's how the turnspit got its other name: vernepator cur, Latin for \"the dog that turns the wheel.\"\u003c/p>\n\u003cp>Back in the 16th century, many people preferred to cook meat over an open fire. Open-fire roasting required constant attention from the cook and constant turning of the spit.\u003c/p>\n\u003cp>\"Since medieval times, the British have delighted in eating roast beef, roast pork, roast turkey,\" says \u003ca href=\"http://www.amazon.com/Jan-Bondeson/e/B001H6V88Y\">Jan Bondeson\u003c/a>, author of \u003cem>Amazing Dogs, a Cabinet of Canine Curiosities, \u003c/em>the book that first led us to the turnspit dog\u003cem>. \u003c/em>\"They sneered at the idea of roasting meat in an oven. For a true Briton, the proper way was to spit roast it in front of an open fire, using a turnspit dog.\"\u003c/p>\n\u003cp>When any meat was to be roasted, one of these dogs was hoisted into a wooden wheel mounted on the wall near the fireplace. The wheel was attached to a chain, which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.\u003c/p>\n\u003cp>\"Turnspit dogs were viewed as kitchen utensils, as pieces of machinery rather than as dogs,\" says Bondeson. \"The roar of the fire. The clanking of the spit. The patter from the little dog's feet. The wheels were put up quite high on the wall, far from the fire in order for the dogs not to overheat and faint.\"\u003c/p>\n\u003cp>To train the dog to run faster, a glowing coal was thrown into the wheel, Bondeson adds.\u003c/p>\n\u003cfigure id=\"attachment_82055\" class=\"wp-caption aligncenter\" style=\"max-width: 4507px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\" alt=\"In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\" width=\"4507\" height=\"3376\" class=\"size-full wp-image-82055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Descriptions of the dogs paint a rather mutty picture: small, low-bodied, short, crooked front legs, with a heavy head and drooping ears. Some had gray and white fur; others were black or reddish brown. The dogs were strong and sturdy, capable of working for hours, and over time they evolved into a distinct breed. It was the zoologist Carl Linnaeus who named them C\u003cem>anis vertigus,\u003c/em> Latin for \"dizzy dog,\" because the dogs were turning all the time.\u003c/p>\n\u003cp>Before the dogs, the fireplace spit was turned by the lowliest person in the kitchen staff, usually a small boy who stood behind a bale of wet hay for protection from the heat, turning the iron spit for hours and hours. The boys' hands used to blister. But in the 16th century, the boys gave way to dogs.\u003c/p>\n\u003cp>Shakespeare mentions them in his play \u003cem>The\u003c/em> \u003cem>Comedy of Errors\u003c/em>. He describes somebody as being a \"curtailed dog fit only to run in a wheel.\"\u003c/p>\n\u003cp>\"Curtailed means they've got their tails cut off,\" Sally Davis, of the Abergavenny Museum, says. \"It was a way they used to differentiate between the dogs of the nobility and the dogs belonging to ordinary people. These little curtailed mongrels were the ones put into the wheels.\"\u003c/p>\n\u003cp>We visit \u003ca href=\"http://www.lucyworsley.com/\">Lucy Worsley\u003c/a>, chief curator of the Historic Royal Palaces of London, at Hampton Court Palace, the home of Henry VIII, where a fire is roaring in the huge, old kitchen. \"Charles Darwin commented on the dogs as an example of genetic engineering,\" she tells us. \"Darwin said, 'Look at the spit dog. That's an example of how people can breed animals to suit particular needs.' \"\u003c/p>\n\u003cfigure id=\"attachment_82056\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360-290x217.jpg\" alt=\"Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, the turnspit dog often had a day off. The dogs were allowed to go with the family to church. \"Not because of any concern for their spiritual education,\" says Bondeson, \"but because the dogs were useful as foot warmers.\"\u003c/p>\n\u003cp>There are actually a few records of turnspits being employed in America. Hannah Penn, the wife of William Penn, founder of Pennsylvania, wrote to England requesting that the dog wheel for her turnspits be sent. Elsewhere in Philadelphia, Benjamin Franklin's \u003cem>Pennsylvania Gazette\u003c/em> had advertisements for turnspit dogs and wheels for sale. And historians say a turnspit was active in the kitchen of the Statehouse Inn in Philadelphia.\u003c/p>\n\u003cp>\"The Statehouse Inn was where all the old political cronies hung out for their slice of beef and their ale,\" author and food historian \u003ca href=\"http://www.williamwoysweaver.com/\">William Woys Weaver\u003c/a> tells us. \"In 1745, the owner of the Statehouse Inn advertised that he had turnspit dogs for sale. Evidently he was also breeding them.\"\u003c/p>\n\u003cp>The dogs were used in large hotel kitchens in America to turn spits. \"In the 1850s, the founder of the [Society for the Prevention of Cruelty to Animals] was appalled by the way the turnspit dogs were treated in the hotels of Manhattan,\" says Weaver. \"This bad treatment of dogs eventually led to the founding of the SPCA.\"\u003c/p>\n\u003cp>In 1750 there were turnspits everywhere in Great Britain. But by 1850 they had become scarce, and by 1900 they had disappeared. The availability of cheap spit-turning machines, called clock jacks, brought about the demise of the turnspit dog.\u003c/p>\n\u003cp>\"It became a stigma of poverty to have a turnspit dog,\" says author Bondeson. \"They were ugly little dogs with a quite morose disposition, so nobody wanted to keep them as pets. The turnspit dogs became extinct.\"\u003c/p>\n\u003cfigure id=\"attachment_82057\" class=\"wp-caption aligncenter\" style=\"max-width: 459px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\" alt=\"The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\" width=\"459\" height=\"344\" class=\"size-full wp-image-82057\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Abergavenny Museum, Whiskey, the last remaining turnspit, is a permanent fixture. Sally Davis thinks the blue painted background and spray of artificial flowers in the case are a sign that someone really cared for her. \"But the way she's posed,\" Sally says, \"the taxidermy ... I think possibly it was their first go at it, I don't know.\"\u003c/p>\n\u003cp>What kind of dog today is the closest to a turnspit dog? Bondeson thinks possibly it's the Queen of England's favorite dog, the Welsh corgi. \"The downtrodden, lumpen, proletariat turnspit cooking dogs may well be related to the queen's pampered royal pooches.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Take-And-Bake Pizza Is Giving The Tax Guys A Headache",
"title": "Why Take-And-Bake Pizza Is Giving The Tax Guys A Headache",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_why_take-and-bake_pizza_is_giving_tax_guys_a_headache.mp3\"] \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These days more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable. And that leaves policymakers with a strange conundrum: what to do about pizza.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Less Nutritious Grains May Be In Our Future",
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"content": "\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.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/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">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/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vermont's GMO Bill Expected To Face Major Legal Challenges",
"title": "Vermont's GMO Bill Expected To Face Major Legal Challenges",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140507_atc_vermonts_gmo_bill_expected_to_face_major_legal_challenges.mp3\"] \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Pizza Connection: Fighting The Mafia Through Food ",
"title": "The Pizza Connection: Fighting The Mafia Through Food ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81392\" class=\"wp-caption aligncenter\" style=\"max-width: 1502px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\" alt=\"Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: The Kitchen Sisters\" width=\"1502\" height=\"843\" class=\"size-full wp-image-81392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. 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/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140506_me_the_pizza_connection_fighting_the_mafia_through_food_.mp3\"] \u003c/p>\n\u003cp>by The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\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_81392\" class=\"wp-caption aligncenter\" style=\"max-width: 1502px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\" alt=\"Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: The Kitchen Sisters\" width=\"1502\" height=\"843\" class=\"size-full wp-image-81392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. 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/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
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"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}