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"disqusTitle": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
"title": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
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"content": "\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.",
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"description": "The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Washington Politics Adding To Mental Health Crisis Among Farmers",
"title": "Washington Politics Adding To Mental Health Crisis Among Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180516_atc_suicide_is_rising_among_american_farmers_as_they_struggle_to_keep_afloat.mp3\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
"title": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
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"content": "\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/05/20180519_wesat_usda_unveils_prototypes_for_gmo_food_labels_and_theyre_confusing.mp3\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\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>\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \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>\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach",
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"content": "\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gels, Foams and Purees: Cookbooks Serve Up Recipes For Those Who Struggle To Swallow",
"title": "Gels, Foams and Purees: Cookbooks Serve Up Recipes For Those Who Struggle To Swallow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 2007 Diane Wolff, an Asian scholar about to move from California to New York City, got a call from her mother: Dementia had made it hard to take care of herself. Couldn't Diane move to Florida instead of New York? \"My mother was beautiful and headstrong, and even in her old age I thought of her like Scarlett O'Hara,\" says Wolff. \"She needed me, and I packed up and moved to Florida.\"\u003c/p>\n\u003cp>In 2010, however, her mother's dementia led to a swallowing disorder called dysphagia. When Wolff tried to source soft foods, or recipes for those with dysphagia, she came up virtually empty handed. \"Commercially available pureed foods were horrible. One caregiver compared them to dog food, and I think that was being kind.\"\u003c/p>\n\u003cp>Working with dieticians and speech pathologists, Wolff — who cared for her mother until her death in 2013 — began to develop a suite of techniques and recipes for pureeing delicious, nutritious foods, from pizza to roast chicken. Today she is known as \"The Queen of Puree.\" With 12 self-published books — including \u003ca href=\"https://essentialpuree.com/\">The Essential Puree: The A to Z Guidebook\u003c/a> — a blog, and a busy schedule training caregivers and medical professionals, she is helping pioneer a new approach to an increasingly common disorder. The essence: simple, intensely flavorful food that is easy on the throat and packed with good nutrition.\u003c/p>\n\u003cp>Each year \u003ca href=\"https://www.asha.org/PRPSpecificTopic.aspx?folderid=8589942550§ion=Incidence_and_Prevalence\">1 in 25 adults\u003c/a> experience a swallowing disorder. Dsyphagia has many causes — ranging from dementia to stroke, surgery and neurological disorders — but no matter the origin, the ability to safely consume foods is essential, according to speech pathologist David Fagen, at Fawcett Memorial Hospital in Port Charlotte, Fla. Some \u003ca href=\"file:///C:UsershpDropbox%20(Personal)NPR%20The%20SaltDisabled%20Foods%20Chefvitalcaretech.com\">60,000 dysphagia sufferers die each year\u003c/a>, mostly from aspiration pneumonia, which is caused when food or saliva is inhaled into the lungs. Those with dysphagia can also lose interest in eating if foods are too bland or swallowing is too difficult, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426263/\">leading to weight loss and poor nutrition.\u003c/a>\u003c/p>\n\u003cp>Wolff says there are essential tricks to a successful puree. One key is the careful application of flavor through sauces. \"When you puree a food,\" she explains, \"you increase the surface area by a factor of thousands, and you lose flavor. It tastes bland. Sauce becomes the all-important medium to carry flavor. A simple half-cup of sauce can make a puree delicious.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>High-fiber foods will need to be strained after pureeing, and swapping ingredients can be essential. (A polenta pizza crust works well, whereas a traditional wheat flour crust does not). High-speed blenders are best for breaking down the cell walls of fruits and vegetables and liberating the nutrients within. Thickeners such as xanthan gum can be purchased either in gel or powder form; they allow liquids and purees to be thickened according to the patient's ability to swallow, as determined by a speech language pathologist.\u003c/p>\n\u003cfigure id=\"attachment_128149\" class=\"wp-caption aligncenter\" style=\"max-width: 2361px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg\" alt=\"Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential.\" width=\"2361\" height=\"1498\" class=\"size-full wp-image-128149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg 2361w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1200x761.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-520x330.jpg 520w\" sizes=\"(max-width: 2361px) 100vw, 2361px\">\u003cfigcaption class=\"wp-caption-text\">Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential. \u003ccite>(Matt Jewell/HammondCare)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip for caregivers: Before cooking, bring ingredients, such as vegetables and fruits, in to the patient, so they can see and smell them. Present the entire dish before it is pureed, as well. Prepare seasonal foods — the iconic dishes of summer, fall, winter and spring. \"Engage all their senses during meal preparation. Just because the form of the food has changed, doesn't mean eating has to be boring and tasteless,\" says Wolff.\u003c/p>\n\u003cp>Wolff isn't the only food professional addressing dysphagia. Peter Morgan-Jones is executive chef at the HammondCare Foundation in Australia, which operates facilities for patients with dementia, aged, and palliative care needs. He has published \u003ca href=\"http://www.hammond.com.au/services/food-culture/dont-give-me-eggs-that-bounce\">three cookbooks\u003c/a> for people who have trouble chewing and swallowing, or even using cutlery; his fourth — coauthored with palliative care specialist \u003ca href=\"http://sydney.edu.au/medicine/people/academics/profiles/rod.macleod.php\">Roderick MacLeod\u003c/a> of the University of Sydney — is forthcoming in late May. Many of his ingenious recipes draw on molecular gastronomy, utilizing whipping cream canisters to create \"molecular foams\" soaked in flavor but as light as air, dissolving on the tongue.\u003c/p>\n\u003cp>\"I first tried a foam on my friend's son, who had been on a feeding tube for eight years,\" he explains. Morgan-Jones blended fresh strawberries and ice cream, passed them through a strainer, and added a binding agent. He then frothed the liquid into a foam. \"I put the bubble on his tongue and though it was full of fragrance and flavor, it just disappeared without swallowing. His eyes lit up.\"\u003c/p>\n\u003cp>Morgan-Jones utilizes thickening agents, such as agar-agar and xanthan gum, to create gels that can be easily consumed. He offers recipes for finger food, since some individuals suffering from dementia, arthritis or neurological conditions have difficulty using cutlery. His ingenuity extends to beverages: vodka and tonic ice blocks, a jellied mulled-wine ice cube, and a jelled Scotch-on-the-rocks that can be consumed by dipping cotton swabs into the blend, freezing them and then sucking gently. \"It's a new way of having a favorite tipple,\" he says.\u003c/p>\n\u003cp>Morgan-Jones believes the visual impression a food makes is essential: \"If you present someone with dementia a bowl of orange mush, they won't know if it's pumpkin, carrot, or squash. But if you mold it into the shape of a carrot, or pour a puree of pear into a pear-shaped mold, it will look familiar.\"\u003c/p>\n\u003cp>Using Morgan-Jones' books, Peter Welfare, a HammondCare chef, created a chicken drumstick satay and a pureed fruit salad for a 51-year-old mother of two with early onset dementia. She was living on ice cream, custard and fruit, and was facing a possible feeding tube because of her difficulty eating. The pureed chicken was molded into the shape of drumsticks; similarly, the pureed fruit was set on yogurt and sculpted to look like the fruits themselves. \"It was a smashing success. She ate it all,\" reports Welfare.\u003c/p>\n\u003cp>Individuals with swallowing difficulties are often presented with a difficult choice, says Prudence Ellis, a senior speech pathologist with HammondCare. \"They can eat and drink safely but lose the pleasure of food, or they can choose quality of life with delicious meals that may trigger choking or aspiration,\" Ellis says.\u003c/p>\n\u003cp>With cookbooks dedicated to dysphagia, that impossible choice may be changing. Ellis recalls treating a passionate wine lover with dysphagia. \"All he wanted for Christmas was a Shiraz, which is a popular wine made from a dark-skinned grape.\" By modifying Morgan-Jones' Scotch cotton swabs, Ellis was able to provide the patient a Christmas drink. \"I brought him joy, instead of taking from him something he loved.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>In 2007 Diane Wolff, an Asian scholar about to move from California to New York City, got a call from her mother: Dementia had made it hard to take care of herself. Couldn't Diane move to Florida instead of New York? \"My mother was beautiful and headstrong, and even in her old age I thought of her like Scarlett O'Hara,\" says Wolff. \"She needed me, and I packed up and moved to Florida.\"\u003c/p>\n\u003cp>In 2010, however, her mother's dementia led to a swallowing disorder called dysphagia. When Wolff tried to source soft foods, or recipes for those with dysphagia, she came up virtually empty handed. \"Commercially available pureed foods were horrible. One caregiver compared them to dog food, and I think that was being kind.\"\u003c/p>\n\u003cp>Working with dieticians and speech pathologists, Wolff — who cared for her mother until her death in 2013 — began to develop a suite of techniques and recipes for pureeing delicious, nutritious foods, from pizza to roast chicken. Today she is known as \"The Queen of Puree.\" With 12 self-published books — including \u003ca href=\"https://essentialpuree.com/\">The Essential Puree: The A to Z Guidebook\u003c/a> — a blog, and a busy schedule training caregivers and medical professionals, she is helping pioneer a new approach to an increasingly common disorder. The essence: simple, intensely flavorful food that is easy on the throat and packed with good nutrition.\u003c/p>\n\u003cp>Each year \u003ca href=\"https://www.asha.org/PRPSpecificTopic.aspx?folderid=8589942550§ion=Incidence_and_Prevalence\">1 in 25 adults\u003c/a> experience a swallowing disorder. Dsyphagia has many causes — ranging from dementia to stroke, surgery and neurological disorders — but no matter the origin, the ability to safely consume foods is essential, according to speech pathologist David Fagen, at Fawcett Memorial Hospital in Port Charlotte, Fla. Some \u003ca href=\"file:///C:UsershpDropbox%20(Personal)NPR%20The%20SaltDisabled%20Foods%20Chefvitalcaretech.com\">60,000 dysphagia sufferers die each year\u003c/a>, mostly from aspiration pneumonia, which is caused when food or saliva is inhaled into the lungs. Those with dysphagia can also lose interest in eating if foods are too bland or swallowing is too difficult, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426263/\">leading to weight loss and poor nutrition.\u003c/a>\u003c/p>\n\u003cp>Wolff says there are essential tricks to a successful puree. One key is the careful application of flavor through sauces. \"When you puree a food,\" she explains, \"you increase the surface area by a factor of thousands, and you lose flavor. It tastes bland. Sauce becomes the all-important medium to carry flavor. A simple half-cup of sauce can make a puree delicious.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>High-fiber foods will need to be strained after pureeing, and swapping ingredients can be essential. (A polenta pizza crust works well, whereas a traditional wheat flour crust does not). High-speed blenders are best for breaking down the cell walls of fruits and vegetables and liberating the nutrients within. Thickeners such as xanthan gum can be purchased either in gel or powder form; they allow liquids and purees to be thickened according to the patient's ability to swallow, as determined by a speech language pathologist.\u003c/p>\n\u003cfigure id=\"attachment_128149\" class=\"wp-caption aligncenter\" style=\"max-width: 2361px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg\" alt=\"Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential.\" width=\"2361\" height=\"1498\" class=\"size-full wp-image-128149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg 2361w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1200x761.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-520x330.jpg 520w\" sizes=\"(max-width: 2361px) 100vw, 2361px\">\u003cfigcaption class=\"wp-caption-text\">Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential. \u003ccite>(Matt Jewell/HammondCare)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip for caregivers: Before cooking, bring ingredients, such as vegetables and fruits, in to the patient, so they can see and smell them. Present the entire dish before it is pureed, as well. Prepare seasonal foods — the iconic dishes of summer, fall, winter and spring. \"Engage all their senses during meal preparation. Just because the form of the food has changed, doesn't mean eating has to be boring and tasteless,\" says Wolff.\u003c/p>\n\u003cp>Wolff isn't the only food professional addressing dysphagia. Peter Morgan-Jones is executive chef at the HammondCare Foundation in Australia, which operates facilities for patients with dementia, aged, and palliative care needs. He has published \u003ca href=\"http://www.hammond.com.au/services/food-culture/dont-give-me-eggs-that-bounce\">three cookbooks\u003c/a> for people who have trouble chewing and swallowing, or even using cutlery; his fourth — coauthored with palliative care specialist \u003ca href=\"http://sydney.edu.au/medicine/people/academics/profiles/rod.macleod.php\">Roderick MacLeod\u003c/a> of the University of Sydney — is forthcoming in late May. Many of his ingenious recipes draw on molecular gastronomy, utilizing whipping cream canisters to create \"molecular foams\" soaked in flavor but as light as air, dissolving on the tongue.\u003c/p>\n\u003cp>\"I first tried a foam on my friend's son, who had been on a feeding tube for eight years,\" he explains. Morgan-Jones blended fresh strawberries and ice cream, passed them through a strainer, and added a binding agent. He then frothed the liquid into a foam. \"I put the bubble on his tongue and though it was full of fragrance and flavor, it just disappeared without swallowing. His eyes lit up.\"\u003c/p>\n\u003cp>Morgan-Jones utilizes thickening agents, such as agar-agar and xanthan gum, to create gels that can be easily consumed. He offers recipes for finger food, since some individuals suffering from dementia, arthritis or neurological conditions have difficulty using cutlery. His ingenuity extends to beverages: vodka and tonic ice blocks, a jellied mulled-wine ice cube, and a jelled Scotch-on-the-rocks that can be consumed by dipping cotton swabs into the blend, freezing them and then sucking gently. \"It's a new way of having a favorite tipple,\" he says.\u003c/p>\n\u003cp>Morgan-Jones believes the visual impression a food makes is essential: \"If you present someone with dementia a bowl of orange mush, they won't know if it's pumpkin, carrot, or squash. But if you mold it into the shape of a carrot, or pour a puree of pear into a pear-shaped mold, it will look familiar.\"\u003c/p>\n\u003cp>Using Morgan-Jones' books, Peter Welfare, a HammondCare chef, created a chicken drumstick satay and a pureed fruit salad for a 51-year-old mother of two with early onset dementia. She was living on ice cream, custard and fruit, and was facing a possible feeding tube because of her difficulty eating. The pureed chicken was molded into the shape of drumsticks; similarly, the pureed fruit was set on yogurt and sculpted to look like the fruits themselves. \"It was a smashing success. She ate it all,\" reports Welfare.\u003c/p>\n\u003cp>Individuals with swallowing difficulties are often presented with a difficult choice, says Prudence Ellis, a senior speech pathologist with HammondCare. \"They can eat and drink safely but lose the pleasure of food, or they can choose quality of life with delicious meals that may trigger choking or aspiration,\" Ellis says.\u003c/p>\n\u003cp>With cookbooks dedicated to dysphagia, that impossible choice may be changing. Ellis recalls treating a passionate wine lover with dysphagia. \"All he wanted for Christmas was a Shiraz, which is a popular wine made from a dark-skinned grape.\" By modifying Morgan-Jones' Scotch cotton swabs, Ellis was able to provide the patient a Christmas drink. \"I brought him joy, instead of taking from him something he loved.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dozens Of Victims Are Still Coping With The E. Coli Outbreak In Romaine Lettuce",
"title": "Dozens Of Victims Are Still Coping With The E. Coli Outbreak In Romaine Lettuce",
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"content": "\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Well, it's official. Beginning today, all restaurant chains in the U.S. with 20 or more locations must post calories on menus or menu boards.\u003c/p>\n\u003cp>When Congress passed the Affordable Care Act, back in 2010, the federal calorie posting mandate was born.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180507_atc_now_that_calorie_labels_are_federal_law_will_we_eat_less.mp3\u003c/p>\n\u003cp>Many chains, including McDonald's, Panera and Starbucks, began posting calories several years back. But the proposed regulations hit several snags as industry groups \u003ca href=\"https://www.npr.org/2017/05/02/526514189/fda-delays-calorie-labeling-rule-until-next-year\">lobbied\u003c/a> for changes. Now, there's no escaping them.\u003c/p>\n\u003cp>Walk into any chain, and with a glance, there's the calorie count of that double cheeseburger you're eyeing. You may ask yourself: Should I really order that?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \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>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/05/20180506_wesun_milk_the_most_over-argued_food_in_history.mp3\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\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>\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When Melisa Martinez's son, Juelz, was born very prematurely at 25 weeks back in January, doctors at University of California, Davis Children's Hospital gave him probiotics. \"They told me the probiotics may help reduce the risk of infection,\" Martinez says. Now, Juelz is home and doing well.\u003c/p>\n\u003cp>Probiotics are just one element of the care Juelz received during the weeks he spent in the NICU, but \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24723255\">research\u003c/a> shows that probiotics — which contain a mix of live, beneficial bacteria — can help prevent a very serious intestinal inflammation called \u003ca href=\"https://my.clevelandclinic.org/health/diseases/10026-necrotizing-enterocolitis\">Necrotizing enterocolitis\u003c/a> in preemies.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can help. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>When Melisa Martinez's son, Juelz, was born very prematurely at 25 weeks back in January, doctors at University of California, Davis Children's Hospital gave him probiotics. \"They told me the probiotics may help reduce the risk of infection,\" Martinez says. Now, Juelz is home and doing well.\u003c/p>\n\u003cp>Probiotics are just one element of the care Juelz received during the weeks he spent in the NICU, but \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24723255\">research\u003c/a> shows that probiotics — which contain a mix of live, beneficial bacteria — can help prevent a very serious intestinal inflammation called \u003ca href=\"https://my.clevelandclinic.org/health/diseases/10026-necrotizing-enterocolitis\">Necrotizing enterocolitis\u003c/a> in preemies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can help. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
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"description": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Science Shows Bee-Killing Pesticides Are Unnecessary on Most Farms",
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"content": "\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dgurian/\">Doug Gurian-Sherman,\u003c/a> \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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