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"content": "\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline",
"title": "Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris 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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"excerpt": "Scientists are keen to figure out how diet influences aging, including brain health. A 5-year study of healthy seniors found those who ate a serving or two of daily greens had less cognitive decline.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris 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": "Mushrooms Are Good For You, But Are They Medicine?",
"title": "Mushrooms Are Good For You, But Are They Medicine?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_mushrooms_are_good_for_you_but_are_they_medicine.mp3\u003c/p>\n\u003cp>Mushrooms have been used in Eastern medicine for centuries to treat everything from asthma to gout.\u003c/p>\n\u003cp>Now they're being marketed in the West as functional or medicinal mushrooms that can prevent cancer or stimulate higher brain function, but there are relatively few trials in humans to back up these claims.\u003c/p>\n\u003cp>There are more than 2,000 species of mushrooms on the planet, but many of us probably only know a few kinds. Sauteing or grilling up white button mushrooms and portobellos may sound familiar to Americans, but in other parts of the world, particularly Asia, soups and stews might contain shiitake, maitake, oyster or lion's mane.\u003c/p>\n\u003cp>To find a really good variety of mushrooms, I went to my local \u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa\u003c/a>, a Japanese market chain, located at a busy intersection on the west side of Los Angeles. It's pretty drab outside, but when you walk in the doors, there's lots of color and sound: Japanese snacks in bright packages, an aisle of nothing but singing rice cookers, and a rainbow array of \u003cem>mochi\u003c/em> ice cream, the Japanese answer to an ice cream sandwich.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vendors hawk steaming bowls of ramen and freshly fried tempura on one side of the building. And on the other side, there's the produce aisle, which includes rows and rows of mushrooms.\u003c/p>\n\u003cp>Manager Yumi Kuwata buys the mushrooms here and says her top sellers include \u003cem>shimeji\u003c/em> (beech mushrooms,) \u003cem>enoki\u003c/em> (tiny white mushrooms with small caps) and shiitake, but she always has at least 10 varieties.\u003c/p>\n\u003cp>Kuwata says her customers buy mushrooms because they're healthy and low in calories. \"Japanese food [is] very healthy cuisine. So that's what they are expecting,\" she says.\u003c/p>\n\u003cp>But mushrooms offer a lot more than low calories.\u003c/p>\n\u003cp>\u003ca href=\"https://umexpert.um.edu.my/viki\">Viki Sabaratnam\u003c/a>, the scientist in charge of the mushroom research center at the University of Malaya in Kuala Lumpur, Malaysia, says mushrooms are particularly good for us because of what they do before humans harvest them: \"Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.\"\u003c/p>\n\u003cp>The components include dozens of nutrients like selenium, vitamin D, potassium and compounds known as \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0924224414001939\">beta glucans\u003c/a>, which can help fight inflammation in the body. Chronic inflammation can contribute to many diseases of aging, such as cancer, Parkinson's disease, and dementia. Think of mushrooms as the superheroes of the fungi kingdom.\u003c/p>\n\u003cp>In the lab, researchers have reported \u003ca href=\"http://www.mdpi.com/2304-8158/5/4/80/htm#B192-foods-05-00080\">all kinds of promising mushroom benefits\u003c/a>, from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24266369\">killing cancer\u003c/a> in human cells to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17430642\">reducing insulin resistance\u003c/a> in diabetic mice.\u003c/p>\n\u003cp>But research on actual humans hasn't been as prolific.\u003c/p>\n\u003cp>There are a few outliers: Shiitake mushroom extracts seem to help \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong the lives\u003c/a> of stomach cancer patients undergoing chemotherapy, and in fact doctors in Japan now prescribe them for that purpose.\u003c/p>\n\u003cp>Also, maitake (hen-of-the-woods) and scaly wood \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23833361\">mushroom extracts\u003c/a> seem to \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">strengthen the immune system\u003c/a> of some breast cancer patients.\u003c/p>\n\u003cp>It's hard to draw big conclusions about how these extracts would impact a broad range of people, though, because the studies have been small and targeted to specific populations.\u003c/p>\n\u003cp>Sabaratnam is studying how mushrooms might someday help fight off dementia, which affects around \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs362/en/\">50 million people\u003c/a> today, with 10 million more added every year.\u003c/p>\n\u003cp>She and her team \u003ca href=\"http://www.tandfonline.com/doi/full/10.3109/07388551.2014.887649?scroll=top&needAccess=true\">reviewed\u003c/a> studies of 20 different medicinal mushrooms thought to improve brain function and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. They found that these metabolites improved recovery and function in damaged neural cells and had antioxidant and anti-inflammatory benefits.\u003c/p>\n\u003cp>\"We have shown in lab experiments, yes, some of these properties are there,\" But as she admits, \"It's quite a long way to go\" to say how these mushroom extracts will work in actual humans.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>But that hasn't stopped the dietary supplement industry from jumping on reports of mushroom health benefits. There are teas, coffees and pills containing extracts of mushrooms that promise to reduce stress or jump start your brain.\u003c/p>\n\u003cp>\u003ca href=\"http://orlandodietitian.com/\">Megan Ware\u003c/a> is a dietitian in private practice in Orlando. She sees the potential health benefits of mushrooms, and even drinks mushroom coffee when she wants to feel extra alert. But she warns: \"If you're eating cheeseburgers and fries for lunch every day and you eat a couple mushrooms along with it, that doesn't mean it's going to lower your risk for heart disease or diabetes or any of those lifestyle conditions.\"\u003c/p>\n\u003cp>As boring as it sounds, a balanced, healthy diet and regular exercise are still the best ways to prevent disease. \"I would caution against calling any food magical,\" Ware says.\u003c/p>\n\u003cp>Maybe one day, science will be able to prove that mushrooms can help prevent and treat disease. And if not, well, mushrooms are really delicious, so why not add a few new ones to your diet?\u003c/p>\n\u003cp>Here's a list of a few tasty mushrooms that also show promising health benefits:\u003c/p>\n\u003cp>\u003cstrong>Mushrooms And Their Potential Medicinal Benefits\u003c/strong>\u003cbr>\nMost edible mushrooms contain high levels of nutrients and antioxidants, are high in fiber and low in cholesterol, and can help us lose weight if we swap them out for less healthy foods. But some appear to contain properties that could potentially benefit human medicine. Here's some selected mushrooms and what we know about them so far.\u003c/p>\n\u003cp>\u003cstrong>Hericium erinaceus (lion's mane or yamabushitake)\u003c/strong>\u003cbr>\nThese mushrooms have been \u003ca href=\"https://pubs.acs.org/doi/10.1021/acs.jafc.5b02914\">shown\u003c/a> to to inhibit the growth of human cancer cells and protect against neurodegeneration in the lab and in mice.\u003c/p>\n\u003cfigure id=\"attachment_124866\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg\" alt=\"Hericium erinaceusHericium erinaceus (lion's mane or yamabushitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hericium erinaceus (lion's mane or yamabushitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/per_verdonk/8061796502/in/photolist-dhoPeq-cW1V5S-nAsGQy-7RKZMR-nUJmYT-hTUxAc-hTVGcM-hTUxWc-hTV9nW-nV2nWu-njX47X-qcfDWA-FSnsM-hTV3rj-h9L57j-dUtV43-nur3Ws-hTV7WE-hTV3CS-aFQyBX-doWZNw-hTV6ZE-h5Lfca-gnd5KY-hTV6wW-ds3cRs-hTUxkc-9\">Per Verdonk/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grifola frondosa (maitake or hen-of-the-woods)\u003c/strong>\u003cbr>\nThese mushrooms appear to help \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">improve the immune system\u003c/a> in some cancer patients and reduced blood glucose levels in rats.\u003c/p>\n\u003cfigure id=\"attachment_124864\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg\" alt=\"Grifola frondosa (maitake or hen-of-the-woods)\" width=\"1200\" height=\"899\" class=\"size-full wp-image-124864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Grifola frondosa (maitake or hen-of-the-woods) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/urmaso/29092806660/in/photolist-dpARtW-6ZZZrt-5zJX-76YeyD-6ZixrY-7153B1-6XLrWi-dpAGk2-714Z3G-6ZizvS-72XV28-6XLymX-3eT9WP-AaUWAj-zVGGEp-3eXxXs-7fHkPU-5r9gZ2-8Gbdp9-719iSw-719hNY-8G837K-PJ45Dr-8GbdqQ-nKuuE-nGr39-M8zdxt-719igo-n\">Urmas Ojango/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lentinula edodes (shiitake)\u003c/strong>\u003cbr>\nExtracts of this widely consumed mushroom may help humans \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25866155\">improve their immune system\u003c/a>, \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong\u003c/a> the lives of some cancer patients, and appear to kill \u003ca href=\"https://virologyj.biomedcentral.com/articles/10.1186/1743-422X-9-37\">certain viruses\u003c/a> in the lab and improve gut microbes in mice.\u003c/p>\n\u003cfigure id=\"attachment_124865\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg\" alt=\"Lentinula edodes (shiitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Lentinula edodes (shiitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wfiupublicradio/29876073542/in/photolist-Mw3FNf-qQw7yK-rK1Ud5-wAMGjY-ptJyKL-s9PV3f-ruKwsu-PFsR69-5GJiYg-5GNAG3-5G1oEz-5G1oJn-5GgiVt-5wWLaD-5CBby9-5uuqag-5CwU1B-7Ayuuv-fhxNXJ-5G5DKU-5whxJJ-6WoGWB-5CwU6M-51u7Dn-5wdcNc-8uGKwu-5E\">Indiana Public Media/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ganoderma lucidum (reishi)\u003c/strong>\u003cbr>\nExtracts from this mushroom are credited with \u003ca href=\"https://bmccomplementalternmed.biomedcentral.com/articles/10.1186/1472-6882-11-74\">reducing obesity\u003c/a> in mice by altering their gut bacteria.\u003c/p>\n\u003cfigure id=\"attachment_124862\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg\" alt=\"Ganoderma lucidum (reishi)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ganoderma lucidum (reishi) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wildbranch/13973122336/\">WildBranch/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pleurotus ostreatus (oyster mushroom)\u003c/strong>\u003cbr>\nIn the lab, extracts of this mushroom appear to \u003ca href=\"https://www.spandidos-publications.com/ijo/33/6/1307\">inhibit growth\u003c/a> of breast and colon cancer cells.\u003c/p>\n\u003cfigure id=\"attachment_124863\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg\" alt=\"Pleurotus ostreatus (oyster mushroom)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Pleurotus ostreatus (oyster mushroom) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/sangre-la/3067142777/in/photolist-5F2UG2-dmMEUP-7ez5jP-7tcgux-aFG8Qz-NCunkr-9m5HXR-b5tjJ2-pjb7rc-8UuWiZ-hqzAp7-rLxHKd-BTi8yk-6c7AtQ-rLxGBw-yZAkRB-ar66x9-BuQktD-rNQD3R-Na9wnX-Px1Qmx-swUXE1-7RDBMv-XEVPQb-VufeBj-22S3bLC-PTQXK-UE\">Mark Goebel/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\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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"excerpt": "Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.",
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"description": "Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushrooms have been used in Eastern medicine for centuries to treat everything from asthma to gout.\u003c/p>\n\u003cp>Now they're being marketed in the West as functional or medicinal mushrooms that can prevent cancer or stimulate higher brain function, but there are relatively few trials in humans to back up these claims.\u003c/p>\n\u003cp>There are more than 2,000 species of mushrooms on the planet, but many of us probably only know a few kinds. Sauteing or grilling up white button mushrooms and portobellos may sound familiar to Americans, but in other parts of the world, particularly Asia, soups and stews might contain shiitake, maitake, oyster or lion's mane.\u003c/p>\n\u003cp>To find a really good variety of mushrooms, I went to my local \u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa\u003c/a>, a Japanese market chain, located at a busy intersection on the west side of Los Angeles. It's pretty drab outside, but when you walk in the doors, there's lots of color and sound: Japanese snacks in bright packages, an aisle of nothing but singing rice cookers, and a rainbow array of \u003cem>mochi\u003c/em> ice cream, the Japanese answer to an ice cream sandwich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vendors hawk steaming bowls of ramen and freshly fried tempura on one side of the building. And on the other side, there's the produce aisle, which includes rows and rows of mushrooms.\u003c/p>\n\u003cp>Manager Yumi Kuwata buys the mushrooms here and says her top sellers include \u003cem>shimeji\u003c/em> (beech mushrooms,) \u003cem>enoki\u003c/em> (tiny white mushrooms with small caps) and shiitake, but she always has at least 10 varieties.\u003c/p>\n\u003cp>Kuwata says her customers buy mushrooms because they're healthy and low in calories. \"Japanese food [is] very healthy cuisine. So that's what they are expecting,\" she says.\u003c/p>\n\u003cp>But mushrooms offer a lot more than low calories.\u003c/p>\n\u003cp>\u003ca href=\"https://umexpert.um.edu.my/viki\">Viki Sabaratnam\u003c/a>, the scientist in charge of the mushroom research center at the University of Malaya in Kuala Lumpur, Malaysia, says mushrooms are particularly good for us because of what they do before humans harvest them: \"Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.\"\u003c/p>\n\u003cp>The components include dozens of nutrients like selenium, vitamin D, potassium and compounds known as \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0924224414001939\">beta glucans\u003c/a>, which can help fight inflammation in the body. Chronic inflammation can contribute to many diseases of aging, such as cancer, Parkinson's disease, and dementia. Think of mushrooms as the superheroes of the fungi kingdom.\u003c/p>\n\u003cp>In the lab, researchers have reported \u003ca href=\"http://www.mdpi.com/2304-8158/5/4/80/htm#B192-foods-05-00080\">all kinds of promising mushroom benefits\u003c/a>, from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24266369\">killing cancer\u003c/a> in human cells to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17430642\">reducing insulin resistance\u003c/a> in diabetic mice.\u003c/p>\n\u003cp>But research on actual humans hasn't been as prolific.\u003c/p>\n\u003cp>There are a few outliers: Shiitake mushroom extracts seem to help \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong the lives\u003c/a> of stomach cancer patients undergoing chemotherapy, and in fact doctors in Japan now prescribe them for that purpose.\u003c/p>\n\u003cp>Also, maitake (hen-of-the-woods) and scaly wood \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23833361\">mushroom extracts\u003c/a> seem to \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">strengthen the immune system\u003c/a> of some breast cancer patients.\u003c/p>\n\u003cp>It's hard to draw big conclusions about how these extracts would impact a broad range of people, though, because the studies have been small and targeted to specific populations.\u003c/p>\n\u003cp>Sabaratnam is studying how mushrooms might someday help fight off dementia, which affects around \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs362/en/\">50 million people\u003c/a> today, with 10 million more added every year.\u003c/p>\n\u003cp>She and her team \u003ca href=\"http://www.tandfonline.com/doi/full/10.3109/07388551.2014.887649?scroll=top&needAccess=true\">reviewed\u003c/a> studies of 20 different medicinal mushrooms thought to improve brain function and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. They found that these metabolites improved recovery and function in damaged neural cells and had antioxidant and anti-inflammatory benefits.\u003c/p>\n\u003cp>\"We have shown in lab experiments, yes, some of these properties are there,\" But as she admits, \"It's quite a long way to go\" to say how these mushroom extracts will work in actual humans.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>But that hasn't stopped the dietary supplement industry from jumping on reports of mushroom health benefits. There are teas, coffees and pills containing extracts of mushrooms that promise to reduce stress or jump start your brain.\u003c/p>\n\u003cp>\u003ca href=\"http://orlandodietitian.com/\">Megan Ware\u003c/a> is a dietitian in private practice in Orlando. She sees the potential health benefits of mushrooms, and even drinks mushroom coffee when she wants to feel extra alert. But she warns: \"If you're eating cheeseburgers and fries for lunch every day and you eat a couple mushrooms along with it, that doesn't mean it's going to lower your risk for heart disease or diabetes or any of those lifestyle conditions.\"\u003c/p>\n\u003cp>As boring as it sounds, a balanced, healthy diet and regular exercise are still the best ways to prevent disease. \"I would caution against calling any food magical,\" Ware says.\u003c/p>\n\u003cp>Maybe one day, science will be able to prove that mushrooms can help prevent and treat disease. And if not, well, mushrooms are really delicious, so why not add a few new ones to your diet?\u003c/p>\n\u003cp>Here's a list of a few tasty mushrooms that also show promising health benefits:\u003c/p>\n\u003cp>\u003cstrong>Mushrooms And Their Potential Medicinal Benefits\u003c/strong>\u003cbr>\nMost edible mushrooms contain high levels of nutrients and antioxidants, are high in fiber and low in cholesterol, and can help us lose weight if we swap them out for less healthy foods. But some appear to contain properties that could potentially benefit human medicine. Here's some selected mushrooms and what we know about them so far.\u003c/p>\n\u003cp>\u003cstrong>Hericium erinaceus (lion's mane or yamabushitake)\u003c/strong>\u003cbr>\nThese mushrooms have been \u003ca href=\"https://pubs.acs.org/doi/10.1021/acs.jafc.5b02914\">shown\u003c/a> to to inhibit the growth of human cancer cells and protect against neurodegeneration in the lab and in mice.\u003c/p>\n\u003cfigure id=\"attachment_124866\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg\" alt=\"Hericium erinaceusHericium erinaceus (lion's mane or yamabushitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hericium erinaceus (lion's mane or yamabushitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/per_verdonk/8061796502/in/photolist-dhoPeq-cW1V5S-nAsGQy-7RKZMR-nUJmYT-hTUxAc-hTVGcM-hTUxWc-hTV9nW-nV2nWu-njX47X-qcfDWA-FSnsM-hTV3rj-h9L57j-dUtV43-nur3Ws-hTV7WE-hTV3CS-aFQyBX-doWZNw-hTV6ZE-h5Lfca-gnd5KY-hTV6wW-ds3cRs-hTUxkc-9\">Per Verdonk/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grifola frondosa (maitake or hen-of-the-woods)\u003c/strong>\u003cbr>\nThese mushrooms appear to help \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">improve the immune system\u003c/a> in some cancer patients and reduced blood glucose levels in rats.\u003c/p>\n\u003cfigure id=\"attachment_124864\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg\" alt=\"Grifola frondosa (maitake or hen-of-the-woods)\" width=\"1200\" height=\"899\" class=\"size-full wp-image-124864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Grifola frondosa (maitake or hen-of-the-woods) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/urmaso/29092806660/in/photolist-dpARtW-6ZZZrt-5zJX-76YeyD-6ZixrY-7153B1-6XLrWi-dpAGk2-714Z3G-6ZizvS-72XV28-6XLymX-3eT9WP-AaUWAj-zVGGEp-3eXxXs-7fHkPU-5r9gZ2-8Gbdp9-719iSw-719hNY-8G837K-PJ45Dr-8GbdqQ-nKuuE-nGr39-M8zdxt-719igo-n\">Urmas Ojango/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lentinula edodes (shiitake)\u003c/strong>\u003cbr>\nExtracts of this widely consumed mushroom may help humans \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25866155\">improve their immune system\u003c/a>, \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong\u003c/a> the lives of some cancer patients, and appear to kill \u003ca href=\"https://virologyj.biomedcentral.com/articles/10.1186/1743-422X-9-37\">certain viruses\u003c/a> in the lab and improve gut microbes in mice.\u003c/p>\n\u003cfigure id=\"attachment_124865\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg\" alt=\"Lentinula edodes (shiitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Lentinula edodes (shiitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wfiupublicradio/29876073542/in/photolist-Mw3FNf-qQw7yK-rK1Ud5-wAMGjY-ptJyKL-s9PV3f-ruKwsu-PFsR69-5GJiYg-5GNAG3-5G1oEz-5G1oJn-5GgiVt-5wWLaD-5CBby9-5uuqag-5CwU1B-7Ayuuv-fhxNXJ-5G5DKU-5whxJJ-6WoGWB-5CwU6M-51u7Dn-5wdcNc-8uGKwu-5E\">Indiana Public Media/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ganoderma lucidum (reishi)\u003c/strong>\u003cbr>\nExtracts from this mushroom are credited with \u003ca href=\"https://bmccomplementalternmed.biomedcentral.com/articles/10.1186/1472-6882-11-74\">reducing obesity\u003c/a> in mice by altering their gut bacteria.\u003c/p>\n\u003cfigure id=\"attachment_124862\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg\" alt=\"Ganoderma lucidum (reishi)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ganoderma lucidum (reishi) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wildbranch/13973122336/\">WildBranch/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pleurotus ostreatus (oyster mushroom)\u003c/strong>\u003cbr>\nIn the lab, extracts of this mushroom appear to \u003ca href=\"https://www.spandidos-publications.com/ijo/33/6/1307\">inhibit growth\u003c/a> of breast and colon cancer cells.\u003c/p>\n\u003cfigure id=\"attachment_124863\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg\" alt=\"Pleurotus ostreatus (oyster mushroom)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Pleurotus ostreatus (oyster mushroom) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/sangre-la/3067142777/in/photolist-5F2UG2-dmMEUP-7ez5jP-7tcgux-aFG8Qz-NCunkr-9m5HXR-b5tjJ2-pjb7rc-8UuWiZ-hqzAp7-rLxHKd-BTi8yk-6c7AtQ-rLxGBw-yZAkRB-ar66x9-BuQktD-rNQD3R-Na9wnX-Px1Qmx-swUXE1-7RDBMv-XEVPQb-VufeBj-22S3bLC-PTQXK-UE\">Mark Goebel/Flickr\u003c/a>)\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>\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": "From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods",
"title": "From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\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>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line",
"title": "USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.",
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"headline": "USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Panera Bread Recalls Cream Cheese Across U.S. Over Listeria Fears",
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"content": "\u003cp>Panera Bread has announced it is preemptively recalling all of the 2 ounce and 8 ounce cream cheese products sold at its 2,000 U.S. locations. The fast-casual chain said it had made its decision \"out of an abundance of caution\" after samples of one of its cream cheese varieties tested positive for \u003cem>Listeria monocytogenes\u003c/em>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/press/2018/cream-cheese-recall-q-and-a-01262018.pdf\">notes that\u003c/a> \"no illnesses have been reported.\"\u003c/p>\n\u003cp>\"The safety of our guests and associates is paramount, therefore we are recalling all cream cheese products sold in the U.S. with an active shelf life. We have likewise ceased all manufacturing in the associated cream cheese facility,\" Blaine Hurst, Panera's president and CEO, said in a statement \u003ca href=\"https://www.panerabread.com/en_us/footer/company/cream-cheese-recall.html\">released Sunday\u003c/a>.\u003c/p>\n\u003cp>He added that \"only one variety of 2-ounce cream cheese from a single day yielded the positive result\" — though the company is including at least 10 varieties across both sizes in its voluntary recall:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cstrong>Affected 2 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\u003c/p>\n\u003cfigure id=\"attachment_124605\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png\" alt=\"Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain.\" width=\"200\" height=\"81\" class=\"size-full wp-image-124605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84-160x65.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cstrong>Affected 8 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\"\u003c/p>\n\u003cfigure id=\"attachment_124606\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png\" alt=\"Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling.\" width=\"200\" height=\"83\" class=\"size-full wp-image-124606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1-160x66.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/blockquote>\n\u003cp>All of the varieties with an expiration date on or before April 2 have been included in the recall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Listeria, a type of foodborne bacteria, has prompted several widespread recalls in the U.S. in recent years — including 2016, when the Centers for Disease Control and Prevention recalled more than 350 frozen vegetable and fruit products at major grocers across the country.\u003c/p>\n\u003cp>At the time, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/04/476777724/frozen-food-fears-4-things-to-know-about-the-listeria-recall\">Lydia Zuraw of Kaiser Health News explained\u003c/a> the deadly dangers of a possible listeria outbreak:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Most healthy immune systems can keep an infection at bay, but if the bug makes it into the bloodstream, it causes listeriosis and kills 1 in 5 victims.\u003c/p>\n\u003cp>\"Older adults, pregnant women, newborns and those with weakened immune systems are at higher risk of infection. People 65 and older are four times more likely to get sick from listeria than the general population, and pregnant women — who may not develop listeriosis themselves but whose babies could be threatened — are 10 times more likely.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>A listeria outbreak \u003ca href=\"https://www.reuters.com/article/us-safrica-disease/death-toll-in-south-africa-listeria-outbreak-jumps-to-61-idUSKBN1EX13S\">earlier this month\u003c/a> in South Africa killed dozens of people and sickened hundreds more, after a poultry abattoir spread the bug into the wider population. Reuters, citing a food microbiologist, reported that the outbreak \"appeared to be the biggest ever recorded.\"\u003c/p>\n\u003cp>Panera Bread, for its part, said the listeria found in its own varieties of cream cheese appears to be contained: \"Tests on cream cheese samples manufactured both before and after the production run in question have all come back negative,\" the company explained in its announcement.\u003c/p>\n\u003cp>For now, the recall affects Panera Bread locations in the U.S. only. Customers who purchased their cream cheese in Canada and elsewhere can continue to spread and dip as they wish. \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": "Citing \"an abundance of caution,\" the fast-casual chain announced Sunday it is recalling its cream cheese products after one variety tested positive for the bacteria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Panera Bread has announced it is preemptively recalling all of the 2 ounce and 8 ounce cream cheese products sold at its 2,000 U.S. locations. The fast-casual chain said it had made its decision \"out of an abundance of caution\" after samples of one of its cream cheese varieties tested positive for \u003cem>Listeria monocytogenes\u003c/em>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/press/2018/cream-cheese-recall-q-and-a-01262018.pdf\">notes that\u003c/a> \"no illnesses have been reported.\"\u003c/p>\n\u003cp>\"The safety of our guests and associates is paramount, therefore we are recalling all cream cheese products sold in the U.S. with an active shelf life. We have likewise ceased all manufacturing in the associated cream cheese facility,\" Blaine Hurst, Panera's president and CEO, said in a statement \u003ca href=\"https://www.panerabread.com/en_us/footer/company/cream-cheese-recall.html\">released Sunday\u003c/a>.\u003c/p>\n\u003cp>He added that \"only one variety of 2-ounce cream cheese from a single day yielded the positive result\" — though the company is including at least 10 varieties across both sizes in its voluntary recall:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cstrong>Affected 2 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\u003c/p>\n\u003cfigure id=\"attachment_124605\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png\" alt=\"Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain.\" width=\"200\" height=\"81\" class=\"size-full wp-image-124605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84-160x65.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cstrong>Affected 8 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\"\u003c/p>\n\u003cfigure id=\"attachment_124606\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png\" alt=\"Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling.\" width=\"200\" height=\"83\" class=\"size-full wp-image-124606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1-160x66.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/blockquote>\n\u003cp>All of the varieties with an expiration date on or before April 2 have been included in the recall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Listeria, a type of foodborne bacteria, has prompted several widespread recalls in the U.S. in recent years — including 2016, when the Centers for Disease Control and Prevention recalled more than 350 frozen vegetable and fruit products at major grocers across the country.\u003c/p>\n\u003cp>At the time, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/04/476777724/frozen-food-fears-4-things-to-know-about-the-listeria-recall\">Lydia Zuraw of Kaiser Health News explained\u003c/a> the deadly dangers of a possible listeria outbreak:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Most healthy immune systems can keep an infection at bay, but if the bug makes it into the bloodstream, it causes listeriosis and kills 1 in 5 victims.\u003c/p>\n\u003cp>\"Older adults, pregnant women, newborns and those with weakened immune systems are at higher risk of infection. People 65 and older are four times more likely to get sick from listeria than the general population, and pregnant women — who may not develop listeriosis themselves but whose babies could be threatened — are 10 times more likely.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>A listeria outbreak \u003ca href=\"https://www.reuters.com/article/us-safrica-disease/death-toll-in-south-africa-listeria-outbreak-jumps-to-61-idUSKBN1EX13S\">earlier this month\u003c/a> in South Africa killed dozens of people and sickened hundreds more, after a poultry abattoir spread the bug into the wider population. Reuters, citing a food microbiologist, reported that the outbreak \"appeared to be the biggest ever recorded.\"\u003c/p>\n\u003cp>Panera Bread, for its part, said the listeria found in its own varieties of cream cheese appears to be contained: \"Tests on cream cheese samples manufactured both before and after the production run in question have all come back negative,\" the company explained in its announcement.\u003c/p>\n\u003cp>For now, the recall affects Panera Bread locations in the U.S. only. Customers who purchased their cream cheese in Canada and elsewhere can continue to spread and dip as they wish. \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>\u003cstrong>Listen to the story on Weekend Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/01/20180127_wesat_honeybees_help_farmers_but_they_dont_help_the_environment.mp3\u003c/p>\n\u003cp>Honeybees are amazing and adorable, and they suffer when people spray pesticides or mow down wildflowers. We've heard plenty in recent years about collapsing bee colonies.\u003c/p>\n\u003cp>So Jonas Geldmann, at the University of Cambridge, says he understands how the honeybee became a symbol of environmental conservation.\u003c/p>\n\u003cp>But he still doesn't like it.\u003c/p>\n\u003cp>\"Lots of conservation organizations are promoting local honey, and even promoting sponsorships of honeybees and that kind of stuff, and that increasingly annoyed me,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It annoyed him because the honeybee is perhaps the one type of bee that we should worry about the least. Honeybee hives aren't natural, and they don't help the environment. In fact, they may harm it.\u003c/p>\n\u003cp>There are thousands of bee species. Almost all of them live in the wild, hiding away in the ground or in odd cavities, like hollow plant stems. They play a vital role in the ecosystem, pollinating flowering plants. Many are in peril; some species have disappeared.\u003c/p>\n\u003cp>Researcher \u003ca href=\"https://www.uoguelph.ca/ses/people/nigel-raine\">Nigel Raine\u003c/a> has a whole array of wild bees impaled on pins in his laboratory at the University of Guelph, in Canada. Many are tiny. Raine says that gardeners often assume they're flies. \"If you sit down and say, 'No, that's a small, solitary bee; that's a metallic green one' — when you show them a metallic green bee in their yard, they say, 'Wow! That's amazing!' \"\u003c/p>\n\u003cp>And then there's the honeybee: originally imported from Europe, raised and managed by beekeepers in order to make honey or to pollinate crops like almonds. It's an agricultural animal, in the same way that sheep and cattle are.\u003c/p>\n\u003cp>When flowers are abundant, there is plenty of pollen for both honeybees and their wild cousins. But in many landscapes, or when an orchard stops blooming, farmed honeybees can compete with wild bees for food, making it harder for wild species to survive.\u003c/p>\n\u003cp>Basically, a healthy environment needs bees — but not honeybees, Geldmann says. This week, he published a \u003ca href=\"http://science.sciencemag.org/content/359/6374/392\">commentary\u003c/a> in the journal \u003cem>Science\u003c/em> trying to spread the word to a wider audience. \"The way we're managing honeybees, in these hives, has nothing to do with nature conservation,\" he says.\u003c/p>\n\u003cp>Scientists who study bees already understand this. But they struggle with how to talk to the public about it.\u003c/p>\n\u003cp>\"We're on a learning curve, all of us,\" says \u003ca href=\"https://www.beelab.umn.edu/meet-us/dr-marla-spivak\">Marla Spivak\u003c/a>, at the University of Minnesota, one of the country's most prominent bee researchers. \"It's like honeybees were the portal — the door to much larger issues, conservation issues in general.\"\u003c/p>\n\u003cp>Concern for honeybees helped more people understand why it's important to have more land covered with wildflowers and trees — and free from pesticides, Spivak says. Such a landscape is good for both honeybees and wild bees.\u003c/p>\n\u003cp>\"My preference is not to pit one bee against another,\" Spivak says. \"I would prefer to live on a planet where there are bountiful flowers to support all of our bees.\"\u003c/p>\n\u003cp>But the bee that needs our help the most may be that tiny green bee in your garden and not the honeybee. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It annoyed him because the honeybee is perhaps the one type of bee that we should worry about the least. Honeybee hives aren't natural, and they don't help the environment. In fact, they may harm it.\u003c/p>\n\u003cp>There are thousands of bee species. Almost all of them live in the wild, hiding away in the ground or in odd cavities, like hollow plant stems. They play a vital role in the ecosystem, pollinating flowering plants. Many are in peril; some species have disappeared.\u003c/p>\n\u003cp>Researcher \u003ca href=\"https://www.uoguelph.ca/ses/people/nigel-raine\">Nigel Raine\u003c/a> has a whole array of wild bees impaled on pins in his laboratory at the University of Guelph, in Canada. Many are tiny. Raine says that gardeners often assume they're flies. \"If you sit down and say, 'No, that's a small, solitary bee; that's a metallic green one' — when you show them a metallic green bee in their yard, they say, 'Wow! That's amazing!' \"\u003c/p>\n\u003cp>And then there's the honeybee: originally imported from Europe, raised and managed by beekeepers in order to make honey or to pollinate crops like almonds. It's an agricultural animal, in the same way that sheep and cattle are.\u003c/p>\n\u003cp>When flowers are abundant, there is plenty of pollen for both honeybees and their wild cousins. But in many landscapes, or when an orchard stops blooming, farmed honeybees can compete with wild bees for food, making it harder for wild species to survive.\u003c/p>\n\u003cp>Basically, a healthy environment needs bees — but not honeybees, Geldmann says. This week, he published a \u003ca href=\"http://science.sciencemag.org/content/359/6374/392\">commentary\u003c/a> in the journal \u003cem>Science\u003c/em> trying to spread the word to a wider audience. \"The way we're managing honeybees, in these hives, has nothing to do with nature conservation,\" he says.\u003c/p>\n\u003cp>Scientists who study bees already understand this. But they struggle with how to talk to the public about it.\u003c/p>\n\u003cp>\"We're on a learning curve, all of us,\" says \u003ca href=\"https://www.beelab.umn.edu/meet-us/dr-marla-spivak\">Marla Spivak\u003c/a>, at the University of Minnesota, one of the country's most prominent bee researchers. \"It's like honeybees were the portal — the door to much larger issues, conservation issues in general.\"\u003c/p>\n\u003cp>Concern for honeybees helped more people understand why it's important to have more land covered with wildflowers and trees — and free from pesticides, Spivak says. Such a landscape is good for both honeybees and wild bees.\u003c/p>\n\u003cp>\"My preference is not to pit one bee against another,\" Spivak says. \"I would prefer to live on a planet where there are bountiful flowers to support all of our bees.\"\u003c/p>\n\u003cp>But the bee that needs our help the most may be that tiny green bee in your garden and not the honeybee. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/01/20180122_me_personalized_diets_can_your_genes_really_tell_you_what_to_eat.mp3\u003c/p>\n\u003cp>The idea that each of us has a unique nutrition blueprint within our genes is a delicious concept.\u003c/p>\n\u003cp>Perhaps, this helps explain the growth in personalized nutrition testing and services such as \u003ca href=\"https://habit.com/\">Habit\u003c/a>, \u003ca href=\"http://www.profileplan.net/precise/\">Profile Precise\u003c/a> and \u003ca href=\"https://www.nutrigenomix.com/\">Nutrigenomix\u003c/a>.\u003c/p>\n\u003cp>So, what exactly can these tests tell you?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kimberly Desjardine, 52, decided to try Habit last fall. She's very active. She plays tennis, practices yoga and walks regularly. \"But as I've gotten into my 50s, it's been increasingly harder for me to keep those extra few pounds off.\" She was intrigued by the idea of diet advice based on her biology.\u003c/p>\n\u003cp>To get the process started, she used an \u003ca href=\"https://www.youtube.com/watch?v=wAMYoC9HQt8&\">at-home test kit\u003c/a> to take blood and DNA samples. The kit instructs customers to take blood samples both before and after drinking a sugary, high-fat, test drink.\u003c/p>\n\u003cp>Once her samples were analyzed, she was categorized by Habit as a \"Protein Seeker.\" It's one of seven diet types including Fat Seeker, Balance Seeker, and Range Seeker that Habit assigns.\u003c/p>\n\u003cp>\"For me, the biggest 'a-ha' coming out of the test was that ... I need more protein than the average person,\" Desjardine says. Part of the testing showed that her response to starch and sugar was not ideal, so high-protein foods should be at the center of her plate. This meant she cut back on breads and other starchy foods, too.\u003c/p>\n\u003cp>The testing also showed that Desjardine has a variant of a gene that makes her sensitive to caffeine. \"The information makes me think twice about having tea in the afternoon,\" Desjardine says. She had already realized that too much caffeine could keep her awake, but the new information confirmed her instincts. \"The knowledge is good. It just gave me that extra 'a-ha.' \"\u003c/p>\n\u003cp>The Habit approach is based on a bunch of different types of tests, not just genetic tests.\u003c/p>\n\u003cp>For instance, the caffeine test is based on DNA. But the test that revealed Desjardine's response to starch and sugar came from the fasting blood test that measures glucose response. So, that one is not based on DNA.\u003c/p>\n\u003cp>\"Your genes are part of it,\" explains \u003ca href=\"https://habit.com/our-story/\">Neil Grimmer\u003c/a>, the founder and CEO of Habit. In addition to the caffeine sensitivity gene, Habit also analyzes a gene linked to the digestion of lactose, as well as a variant of a gene known as FTO that may predispose people to weight gain.\u003c/p>\n\u003cp>But Grimmer acknowledges there are limits to what DNA tests can reveal. \"So, we take a systems approach. It's a variety of tests we integrate together to give you the recommendation.\"\u003c/p>\n\u003cp>Experts say, when it comes to diet advice, it's misleading to say that the blueprint is our genes.\u003c/p>\n\u003cp>\"DNA is important, but it plays a pretty minor role in making personal decisions about food,\" says cardiologist and dean of the Friedman School of Nutrition Science and Policy at Tufts University \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>.\u003c/p>\n\u003cp>So far, genes only explain about 5 to 10 percent of the risk linked to diet-related diseases such as obesity and type-2 diabetes, he says.\u003c/p>\n\u003cp>\"For basic healthy living, it's not about your genes, it's about your behavior,\" Mozaffarian says.\u003c/p>\n\u003cp>Future advances could give new insights, but for now, a personalized diet mostly comes down to factors other than your genes. \"It's your age, how much extra weight you're carrying, how you respond to eating starch [and]/or sugar, and potentially even your microbiome, that are much more important,\" says Mozaffarian.\u003c/p>\n\u003cp>He says cutting back on snack foods and junk foods that contain lots of refined starch and sugar is good advice for everyone. But, he says, there are significant differences from person to person in blood glucose responses after eating these foods.\u003c/p>\n\u003cp>So, when Kimberly Desjardine's tests showed her response to these starchy, sugary foods was not great, this was useful, actionable information for her. She says it's nudged her to change her habits for the better.\u003c/p>\n\u003cp>So, while the marketing of DNA-based nutrition advice may have gotten ahead of the science, Mozaffarian says these personalized services can be beneficial.\u003c/p>\n\u003cp>\"The real value they have is that they get people to stop, and step back and think about eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kimberly Desjardine, 52, decided to try Habit last fall. She's very active. She plays tennis, practices yoga and walks regularly. \"But as I've gotten into my 50s, it's been increasingly harder for me to keep those extra few pounds off.\" She was intrigued by the idea of diet advice based on her biology.\u003c/p>\n\u003cp>To get the process started, she used an \u003ca href=\"https://www.youtube.com/watch?v=wAMYoC9HQt8&\">at-home test kit\u003c/a> to take blood and DNA samples. The kit instructs customers to take blood samples both before and after drinking a sugary, high-fat, test drink.\u003c/p>\n\u003cp>Once her samples were analyzed, she was categorized by Habit as a \"Protein Seeker.\" It's one of seven diet types including Fat Seeker, Balance Seeker, and Range Seeker that Habit assigns.\u003c/p>\n\u003cp>\"For me, the biggest 'a-ha' coming out of the test was that ... I need more protein than the average person,\" Desjardine says. Part of the testing showed that her response to starch and sugar was not ideal, so high-protein foods should be at the center of her plate. This meant she cut back on breads and other starchy foods, too.\u003c/p>\n\u003cp>The testing also showed that Desjardine has a variant of a gene that makes her sensitive to caffeine. \"The information makes me think twice about having tea in the afternoon,\" Desjardine says. She had already realized that too much caffeine could keep her awake, but the new information confirmed her instincts. \"The knowledge is good. It just gave me that extra 'a-ha.' \"\u003c/p>\n\u003cp>The Habit approach is based on a bunch of different types of tests, not just genetic tests.\u003c/p>\n\u003cp>For instance, the caffeine test is based on DNA. But the test that revealed Desjardine's response to starch and sugar came from the fasting blood test that measures glucose response. So, that one is not based on DNA.\u003c/p>\n\u003cp>\"Your genes are part of it,\" explains \u003ca href=\"https://habit.com/our-story/\">Neil Grimmer\u003c/a>, the founder and CEO of Habit. In addition to the caffeine sensitivity gene, Habit also analyzes a gene linked to the digestion of lactose, as well as a variant of a gene known as FTO that may predispose people to weight gain.\u003c/p>\n\u003cp>But Grimmer acknowledges there are limits to what DNA tests can reveal. \"So, we take a systems approach. It's a variety of tests we integrate together to give you the recommendation.\"\u003c/p>\n\u003cp>Experts say, when it comes to diet advice, it's misleading to say that the blueprint is our genes.\u003c/p>\n\u003cp>\"DNA is important, but it plays a pretty minor role in making personal decisions about food,\" says cardiologist and dean of the Friedman School of Nutrition Science and Policy at Tufts University \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>.\u003c/p>\n\u003cp>So far, genes only explain about 5 to 10 percent of the risk linked to diet-related diseases such as obesity and type-2 diabetes, he says.\u003c/p>\n\u003cp>\"For basic healthy living, it's not about your genes, it's about your behavior,\" Mozaffarian says.\u003c/p>\n\u003cp>Future advances could give new insights, but for now, a personalized diet mostly comes down to factors other than your genes. \"It's your age, how much extra weight you're carrying, how you respond to eating starch [and]/or sugar, and potentially even your microbiome, that are much more important,\" says Mozaffarian.\u003c/p>\n\u003cp>He says cutting back on snack foods and junk foods that contain lots of refined starch and sugar is good advice for everyone. But, he says, there are significant differences from person to person in blood glucose responses after eating these foods.\u003c/p>\n\u003cp>So, when Kimberly Desjardine's tests showed her response to these starchy, sugary foods was not great, this was useful, actionable information for her. She says it's nudged her to change her habits for the better.\u003c/p>\n\u003cp>So, while the marketing of DNA-based nutrition advice may have gotten ahead of the science, Mozaffarian says these personalized services can be beneficial.\u003c/p>\n\u003cp>\"The real value they have is that they get people to stop, and step back and think about eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scientists Peek Inside the 'Black Box' of Soil Microbes to Learn Their Secrets",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/01/20180118_atc_a_peak_inside_the_black_box_of_soil_microbes.mp3\u003c/p>\n\u003cp>A tablespoon of soil contains billions of microscopic organisms. Life on Earth, especially the growing of food, depends on these microbes, but scientists don't even have names for most of them, much less a description.\u003c/p>\n\u003cp>That's changing, slowly, thanks to researchers like \u003ca href=\"https://www.colorado.edu/ebio/noah-fierer\">Noah Fierer\u003c/a>, at the University of Colorado, Boulder. Fierer think microbes have lived in obscurity for too long. \"They do a lot of important things for us, directly or indirectly, and I hope they get the respect they deserve,\" he says.\u003c/p>\n\u003cp>These microbes create fertile soils, help plants grow, consume and release carbon dioxide, oxygen and other vital elements. But they do it all anonymously. Scientists haven't identified most of these species and don't know much else about them, either, such as \"what they're doing in soil, how they're surviving, what they look like,\" Fierer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Fierer, they've been extremely difficult to study, in part, because most of them refuse to grow anywhere but in the dirt, \"so we can't take them out of soil and study them in the lab.\"\u003c/p>\n\u003cp>Some scientists call the community of soil microbes a \"black box.\" You can't see inside.\u003c/p>\n\u003cp>Fierer and other scientists, however, have come up with new ways to open up that box just a little. They collect samples of soil and extract all the DNA contained in that sample, from all the organisms living there. That's a lot of diversity, even in a small sample. \"Thousands of bacterial species can be found in a given teaspoon of soil,\" Fierer says.\u003c/p>\n\u003cp>They study the DNA in each sample. They look, specifically, at a particular region of DNA that's common to all living organisms. And by making a catalog of all the different versions of that region, they can tell how many different kinds of microbes live in that sample. They also can tell how common each type of microbe is. There's a huge consortium of scientists, called the \u003ca href=\"http://www.earthmicrobiome.org/\">Earth Microbiome Project\u003c/a>, using this approach to study soil microbes.\u003c/p>\n\u003cp>Fierer, who's a member of that collaboration, \u003ca href=\"http://science.sciencemag.org/content/359/6373/320\">discovered\u003c/a> that even though there may be millions of soil microbes, there's a relatively small group that seems to dominate. The microbes show up in large numbers in soil samples from deserts, grassy prairies and forests. Fierer's report appears this week in the journal \u003cem>Science.\u003c/em>\u003c/p>\n\u003cp>Fierer made a list of 500 bacteria that often account for almost half of all soil bacteria. In the quest to understand the soil ecosystem, he says, it makes sense to start by focusing on these dominant species. He calls it a \"most-wanted list,\" but it's also a list of question marks.\u003c/p>\n\u003cp>\"Most of the microorganisms that made our most-wanted list — they don't have a species name,\" he says. \"They're un-described.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pnnl.gov/science/staff/staff_info.asp?staff_num=8138\">Janet Jansson\u003c/a>, a top scientist at the Pacific Northwest National Laboratory in Richland, Wash., is helping to lead the Earth Microbiome Project. She says scientists will be looking closely at these commonly found microbes.\u003c/p>\n\u003cp>\"They probably play an important role, because they are dominant and ubiquitous, so I think that's what the next step has to be: Characterizing what they do, and how they are impacted by change — climate change, for example,\" she says.\u003c/p>\n\u003cp>Jansson also says it may be possible to piece together the entire genetic sequence of these microbes, so that even if you can't grow the microbes in a lab, scientists may be able to figure out what they're doing just from looking at their genes.\u003c/p>\n\u003cp>These soil microbes, whether they're common or rare, could also be the source of important new discoveries, she says, including biotechnologies like \"new enzymes that remain to be discovered. Novel antibiotics that remain to be discovered.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tablespoon of soil contains billions of microscopic organisms. Life on Earth, especially the growing of food, depends on these microbes, but scientists don't even have names for most of them, much less a description.\u003c/p>\n\u003cp>That's changing, slowly, thanks to researchers like \u003ca href=\"https://www.colorado.edu/ebio/noah-fierer\">Noah Fierer\u003c/a>, at the University of Colorado, Boulder. Fierer think microbes have lived in obscurity for too long. \"They do a lot of important things for us, directly or indirectly, and I hope they get the respect they deserve,\" he says.\u003c/p>\n\u003cp>These microbes create fertile soils, help plants grow, consume and release carbon dioxide, oxygen and other vital elements. But they do it all anonymously. Scientists haven't identified most of these species and don't know much else about them, either, such as \"what they're doing in soil, how they're surviving, what they look like,\" Fierer says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Fierer, they've been extremely difficult to study, in part, because most of them refuse to grow anywhere but in the dirt, \"so we can't take them out of soil and study them in the lab.\"\u003c/p>\n\u003cp>Some scientists call the community of soil microbes a \"black box.\" You can't see inside.\u003c/p>\n\u003cp>Fierer and other scientists, however, have come up with new ways to open up that box just a little. They collect samples of soil and extract all the DNA contained in that sample, from all the organisms living there. That's a lot of diversity, even in a small sample. \"Thousands of bacterial species can be found in a given teaspoon of soil,\" Fierer says.\u003c/p>\n\u003cp>They study the DNA in each sample. They look, specifically, at a particular region of DNA that's common to all living organisms. And by making a catalog of all the different versions of that region, they can tell how many different kinds of microbes live in that sample. They also can tell how common each type of microbe is. There's a huge consortium of scientists, called the \u003ca href=\"http://www.earthmicrobiome.org/\">Earth Microbiome Project\u003c/a>, using this approach to study soil microbes.\u003c/p>\n\u003cp>Fierer, who's a member of that collaboration, \u003ca href=\"http://science.sciencemag.org/content/359/6373/320\">discovered\u003c/a> that even though there may be millions of soil microbes, there's a relatively small group that seems to dominate. The microbes show up in large numbers in soil samples from deserts, grassy prairies and forests. Fierer's report appears this week in the journal \u003cem>Science.\u003c/em>\u003c/p>\n\u003cp>Fierer made a list of 500 bacteria that often account for almost half of all soil bacteria. In the quest to understand the soil ecosystem, he says, it makes sense to start by focusing on these dominant species. He calls it a \"most-wanted list,\" but it's also a list of question marks.\u003c/p>\n\u003cp>\"Most of the microorganisms that made our most-wanted list — they don't have a species name,\" he says. \"They're un-described.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pnnl.gov/science/staff/staff_info.asp?staff_num=8138\">Janet Jansson\u003c/a>, a top scientist at the Pacific Northwest National Laboratory in Richland, Wash., is helping to lead the Earth Microbiome Project. She says scientists will be looking closely at these commonly found microbes.\u003c/p>\n\u003cp>\"They probably play an important role, because they are dominant and ubiquitous, so I think that's what the next step has to be: Characterizing what they do, and how they are impacted by change — climate change, for example,\" she says.\u003c/p>\n\u003cp>Jansson also says it may be possible to piece together the entire genetic sequence of these microbes, so that even if you can't grow the microbes in a lab, scientists may be able to figure out what they're doing just from looking at their genes.\u003c/p>\n\u003cp>These soil microbes, whether they're common or rare, could also be the source of important new discoveries, she says, including biotechnologies like \"new enzymes that remain to be discovered. Novel antibiotics that remain to be discovered.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turning Soybeans Into Diesel Fuel is Costing Us Billions",
"title": "Turning Soybeans Into Diesel Fuel is Costing Us Billions",
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"content": "\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine",
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"content": "\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
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"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit \"Take Root\" introduces visitors to some of those people and organizations. ",
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"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland | KQED",
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"headline": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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