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"content": "\u003cp>By now, you probably know that Americans waste \u003cem>a lot\u003c/em> of food.\u003c/p>\n\u003cp>Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates. That's enough to fill 44 skyscrapers. And tons of it ends up in landfills, where it emits methane, a greenhouse gas.\u003c/p>\n\u003cp>The Obama administration has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">set a goal\u003c/a> of reducing food waste by 50 percent by 2030. And, as we've reported, there are lots of efforts underway — from sales of ugly produce to the EPA's \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-challenge-frc\">Food Recovery Challenge\u003c/a>, aimed at diverting excess food from landfills to hungry mouths and other uses, like composting. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste\">Even religious groups \u003c/a>are joining the battle against food waste.\u003c/p>\n\u003cp>But, what's been lacking is a comprehensive plan to identify the most cost-effective approaches.\u003c/p>\n\u003cp>Now, a new data-driven \u003ca href=\"http://www.refed.com/downloads/ReFED_Report_2016.pdf?mc_cid=1c10ce6033&mc_eid=56f456c1e3\">road map\u003c/a> to reduce food waste aims to fill the void. The road map is the creation of a big group of collaborators — including food businesses, environmentalists, anti-hunger organizations, policy-makers, and investors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Plastic makes great food packaging. It's waterproof and flexible. And best of all, it's impervious to all known bacteria — until now. Researchers have found a bacterium in the debris fields around a recycling plant in Japan that can feed off a common type of plastic used in clothing, plastic bottles and food packaging.\u003c/p>\n\u003cp>The bacterium is a new species called \u003cem>Ideonella sakaiensis\u003c/em>, named for the Japanese city Sakai where it was found growing on plastic debris made from a type of plastic called PET or polyethylene terephthalate. \"It's the most unique thing. This bacterium can degrade PET and then make their body from PET,\" says Shosuke Yoshida, a microbiologist at Kyoto University and lead author on the study published in \u003ca href=\"http://science.sciencemag.org/content/351/6278/1196\">Science\u003c/a> on Thursday.\u003c/p>\n\u003cp>Most plastics are insurmountable obstacles for microbes because plastics are large chains of repeating molecules called polymers. The entire chain is far larger than the individual microbe. \"So the organism can't take it inside the cell to metabolize it,\" says \u003ca href=\"http://coateslab.berkeley.edu/\">John Coates\u003c/a>, a microbiologist at the University of California, Berkeley who was not involved with the work. Imagine a baby trying to eat an enormous pizza from the middle. It can't do it. The pie is too big.\u003c/p>\n\u003cp>But \u003cem>Ideonella sakaiensis\u003c/em>, which we here at NPR have decided to call \"the polymer chomper,\" has two enzymes that can slice and dice the plastic polymer into smaller pieces. In other words, the baby gets a pizza cutter. The bacterium can then take the pieces and eat them, eventually converting the plastic into carbon dioxide and water.\u003c/p>\n\u003cp>After Yoshida and his colleagues isolated the polymer chomper, they were able to watch it disintegrate a plastic film in about six weeks. It would be great if we could culture the bacteria, spray landfills down with them and let them deal with our mountains of plastic refuse. But alas, that may never happen. \"It grows very fast,\" Yoshida explains, \"but it's likely not so useful in the field\" because it chomps very slowly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And if getting rid of our plastic waste were so easy, Coates notes, the bacterium would likely have already been found in landfills and anywhere you find mounds of plastic waste.\u003c/p>\n\u003cp>But with more research, Coates thinks that the bacterium might be engineered for such a purpose. \"It's certainly a move in the right direction. Having an organism that seems to be capable of biodegrading these components directly will help us develop a bioremediation technology,\" he says. Certain species of fungi have been found to be able to degrade plastics before, though none have been converted to landfill-munching purposes. The polymer chomper offers new hope, Coates says, because bacteria are easier to work with and engineer.\u003c/p>\n\u003cp>That doesn't mean we'll ever be able to toss our plastic without care. Recycling will likely remain a better option anyway, Coates adds. \"Environmentally, I would prefer recycling if it can be optimized and improved,\" he says. Biodegrading materials still releases carbon dioxide into the atmosphere, which would contribute to global warming. But in cases where recycling is not feasible, he says, maybe this little bacterium could one day prove a useful alternative. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plastic makes great food packaging. It's waterproof and flexible. And best of all, it's impervious to all known bacteria — until now. Researchers have found a bacterium in the debris fields around a recycling plant in Japan that can feed off a common type of plastic used in clothing, plastic bottles and food packaging.\u003c/p>\n\u003cp>The bacterium is a new species called \u003cem>Ideonella sakaiensis\u003c/em>, named for the Japanese city Sakai where it was found growing on plastic debris made from a type of plastic called PET or polyethylene terephthalate. \"It's the most unique thing. This bacterium can degrade PET and then make their body from PET,\" says Shosuke Yoshida, a microbiologist at Kyoto University and lead author on the study published in \u003ca href=\"http://science.sciencemag.org/content/351/6278/1196\">Science\u003c/a> on Thursday.\u003c/p>\n\u003cp>Most plastics are insurmountable obstacles for microbes because plastics are large chains of repeating molecules called polymers. The entire chain is far larger than the individual microbe. \"So the organism can't take it inside the cell to metabolize it,\" says \u003ca href=\"http://coateslab.berkeley.edu/\">John Coates\u003c/a>, a microbiologist at the University of California, Berkeley who was not involved with the work. Imagine a baby trying to eat an enormous pizza from the middle. It can't do it. The pie is too big.\u003c/p>\n\u003cp>But \u003cem>Ideonella sakaiensis\u003c/em>, which we here at NPR have decided to call \"the polymer chomper,\" has two enzymes that can slice and dice the plastic polymer into smaller pieces. In other words, the baby gets a pizza cutter. The bacterium can then take the pieces and eat them, eventually converting the plastic into carbon dioxide and water.\u003c/p>\n\u003cp>After Yoshida and his colleagues isolated the polymer chomper, they were able to watch it disintegrate a plastic film in about six weeks. It would be great if we could culture the bacteria, spray landfills down with them and let them deal with our mountains of plastic refuse. But alas, that may never happen. \"It grows very fast,\" Yoshida explains, \"but it's likely not so useful in the field\" because it chomps very slowly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if getting rid of our plastic waste were so easy, Coates notes, the bacterium would likely have already been found in landfills and anywhere you find mounds of plastic waste.\u003c/p>\n\u003cp>But with more research, Coates thinks that the bacterium might be engineered for such a purpose. \"It's certainly a move in the right direction. Having an organism that seems to be capable of biodegrading these components directly will help us develop a bioremediation technology,\" he says. Certain species of fungi have been found to be able to degrade plastics before, though none have been converted to landfill-munching purposes. The polymer chomper offers new hope, Coates says, because bacteria are easier to work with and engineer.\u003c/p>\n\u003cp>That doesn't mean we'll ever be able to toss our plastic without care. Recycling will likely remain a better option anyway, Coates adds. \"Environmentally, I would prefer recycling if it can be optimized and improved,\" he says. Biodegrading materials still releases carbon dioxide into the atmosphere, which would contribute to global warming. But in cases where recycling is not feasible, he says, maybe this little bacterium could one day prove a useful alternative. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves",
"title": "How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves",
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"content": "\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>For the past several years, a scientist in Brookings, S.D., has been engaged in an escalating struggle with his employer, the USDA's Agricultural Research Service. The scientist, Jonathan Lundgren, says that he has been persecuted because his research points out problems — including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">harm to bees\u003c/a> — with a popular class of pesticides called neonicotinoids. The USDA, for its part, accuses the scientist of various professional misdeeds, including insubordination and sexual harassment.\u003c/p>\n\u003cp>It's often difficult to get to the full truth of such whistleblower cases, which is perhaps the reason this one hasn't received more attention. So \u003cem>The Washington Post\u003c/em> and freelance reporter Steve Volk deserve credit for their \u003ca href=\"https://www.washingtonpost.com/lifestyle/magazine/was-a-usda-scientist-muzzled-because-of-his-bee-research/2016/03/02/462720b6-c9fb-11e5-a7b2-5a2f824b02c9_story.html\">investigation\u003c/a> into the case, featured this week in the \u003cem>Post\u003c/em>'s Sunday\u003cem> Magazine.\u003c/em>\u003c/p>\n\u003cp>I won't go through the whole article here; read it yourself. Perhaps the most striking anecdote in it has nothing to do with Lundgren. It describes the experience of the USDA's former head of bee research, Jeff Pettis, while testifying before a congressional committee about the causes of honeybee declines.\u003c/p>\n\u003cp>The hearing, as Pettis describes it, was stacked with witnesses who downplayed the impact of pesticides on bees. Pettis was asked to talk about another cause of the bees' problems, a pest called the varroa mite. Pettis did, however, bring up the dangers of pesticides. When the hearing was over, the committee chairman, Republican Rep. Austin Scott of Georgia, told Pettis that he had not \"followed the script.\" Pettis, who has since been relieved of his management responsibilities, confirmed to The Salt that he was quoted accurately by the \u003cem>Post.\u003c/em>\u003c/p>\n\u003cp>The incident suggests that some members of Congress, at least, expect USDA researchers to follow a script.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lundgren's main offense, it appears, was also in some sense going off-script. He stepped beyond the gathering and publishing of data into the realm of opinion and policy. He talked publicly about the environmental dangers of common agricultural practices and about ways to change what farmers do.\u003c/p>\n\u003cp>Among scientists, ARS researchers have a reputation for being extremely cautious. The Lundgren case, if it helps explain some of the caution, raises an uncomfortable possibility for the USDA: Perhaps this caution is born of fear. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the past several years, a scientist in Brookings, S.D., has been engaged in an escalating struggle with his employer, the USDA's Agricultural Research Service. The scientist, Jonathan Lundgren, says that he has been persecuted because his research points out problems — including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">harm to bees\u003c/a> — with a popular class of pesticides called neonicotinoids. The USDA, for its part, accuses the scientist of various professional misdeeds, including insubordination and sexual harassment.\u003c/p>\n\u003cp>It's often difficult to get to the full truth of such whistleblower cases, which is perhaps the reason this one hasn't received more attention. So \u003cem>The Washington Post\u003c/em> and freelance reporter Steve Volk deserve credit for their \u003ca href=\"https://www.washingtonpost.com/lifestyle/magazine/was-a-usda-scientist-muzzled-because-of-his-bee-research/2016/03/02/462720b6-c9fb-11e5-a7b2-5a2f824b02c9_story.html\">investigation\u003c/a> into the case, featured this week in the \u003cem>Post\u003c/em>'s Sunday\u003cem> Magazine.\u003c/em>\u003c/p>\n\u003cp>I won't go through the whole article here; read it yourself. Perhaps the most striking anecdote in it has nothing to do with Lundgren. It describes the experience of the USDA's former head of bee research, Jeff Pettis, while testifying before a congressional committee about the causes of honeybee declines.\u003c/p>\n\u003cp>The hearing, as Pettis describes it, was stacked with witnesses who downplayed the impact of pesticides on bees. Pettis was asked to talk about another cause of the bees' problems, a pest called the varroa mite. Pettis did, however, bring up the dangers of pesticides. When the hearing was over, the committee chairman, Republican Rep. Austin Scott of Georgia, told Pettis that he had not \"followed the script.\" Pettis, who has since been relieved of his management responsibilities, confirmed to The Salt that he was quoted accurately by the \u003cem>Post.\u003c/em>\u003c/p>\n\u003cp>The incident suggests that some members of Congress, at least, expect USDA researchers to follow a script.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/03/20160302_atc_hungry_for_sleep_new_study_links_too_litte.mp3\u003c/p>\n\u003cp>There's lots of evidence that getting too little sleep is associated with overeating and an increased body weight.\u003c/p>\n\u003cp>The question is, why? Part of the answer seems to be that skimping on sleep can \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\">disrupt our circadian rhythms\u003c/a>. Lack of sleep can also \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130432596\">alter hunger and satiety hormones\u003c/a>.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30492\">new study\u003c/a> finds evidence that sleep deprivation (getting less than five hours of sleep per night) produces higher peaks of a lipid in our bloodstream known as an endocannabinoid that may make eating more pleasurable.\u003c/p>\n\u003cp>So, what's an endocannabinoid? If you look at the word closely, you may already have a clue. The prefix endo means inner, or within. And cannabinoid looks like ... you got it: cannabis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our bodies produce compounds that seem to act on the same parts of the brain as marijuana does. And, we've all heard of the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/18/387033071/how-marijuana-hijacks-your-brain-to-create-the-munchies\">marijuana munchies\u003c/a>, right?\u003c/p>\n\u003cp>The new study, based on blood samples, documents a novel finding: The daily rhythm of a particular endocannabinoid, known as 2-AG, is altered by a lack of sleep.\u003c/p>\n\u003cp>And these changes \"could be driving intake for more palatable foods,\" Erin Hanlon, a neuroscientist at the University of Chicago Medical Center, told us. She's an author of the new study, published in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"We found that sleep restriction boosts a signal that may increase the hedonic aspect of food intake,\" says Hanlon. In other words, being sleep-deprived may produce a stronger desire to eat.\u003c/p>\n\u003cp>To study how sleep influences appetite and eating, Hanlon and her colleagues recruited 14 healthy, young adults to take part in an experiment at the university's sleep lab.\u003c/p>\n\u003cp>\"These were all people who were ... normal sleepers,\" says Hanlon. They typically slept about eight hours a night.\u003c/p>\n\u003cp>The study was divided into two parts, each lasting four days. For one session, the participants were allowed to follow a normal sleep schedule, about eight-and-a-half hours per night.\u003c/p>\n\u003cp>But during the other session, they agreed to a crazy schedule. They went to bed at 1 a.m. and were woken up at 5:30 a.m., so that they got a maximum of just 4.5 hours of sleep per night.\u003c/p>\n\u003cp>In both sessions, study participants were offered buffet-style meals and plenty of snacks, including candy and chips.\u003c/p>\n\u003cp>\"They were given way more food than they could ever eat, \"says Hanlon.\u003c/p>\n\u003cp>It turned out that when participants were sleep deprived, they ate about 400 more calories from snacks. That's \"a lot more,\" Hanlon says.\u003c/p>\n\u003cp>Generally, circulating levels of 2-AG rise slowly during the day and peak in early afternoon. But this study found that, when people were sleep deprived, their 2-AG levels peaked higher and stayed elevated longer.\u003c/p>\n\u003cp>And that peak \"corresponds to the same time of day when [the participants] said they were feeling hungrier, or their desire to eat was stronger,\" Hanlon told us.\u003c/p>\n\u003cp>\u003ca href=\"https://sleep.med.harvard.edu/people/faculty/242/frank+a+j+l+scheer+phd\">Frank Scheer\u003c/a>, a chronobiologist at Harvard Medical School, wrote a commentary on the new study that also appears in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"The idea is that when the levels of endocannabinoids are higher, food [is] more appealing,\" Scheer explains.\u003c/p>\n\u003cp>He says this paper makes an important contribution. \"We did not know whether there would be an effect of sleep restriction on endocannabinoids, so this is really the first study to nicely show that,\" Scheer says.\u003c/p>\n\u003cp>Scheer says the new findings fit with brain-imaging studies of sleep-deprived people. These studies have found \"that the brain areas involved in reward show increased activity when people [see] images of food\" — especially salty, sugary and fatty snacks.\u003c/p>\n\u003cp>There's still a lot to learn about all the ways that sleep can influence our appetites and eating behaviors, but these findings serve as a reminder of the importance of getting a good night's sleep. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/03/20160302_atc_hungry_for_sleep_new_study_links_too_litte.mp3\u003c/p>\n\u003cp>There's lots of evidence that getting too little sleep is associated with overeating and an increased body weight.\u003c/p>\n\u003cp>The question is, why? Part of the answer seems to be that skimping on sleep can \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\">disrupt our circadian rhythms\u003c/a>. Lack of sleep can also \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130432596\">alter hunger and satiety hormones\u003c/a>.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30492\">new study\u003c/a> finds evidence that sleep deprivation (getting less than five hours of sleep per night) produces higher peaks of a lipid in our bloodstream known as an endocannabinoid that may make eating more pleasurable.\u003c/p>\n\u003cp>So, what's an endocannabinoid? If you look at the word closely, you may already have a clue. The prefix endo means inner, or within. And cannabinoid looks like ... you got it: cannabis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our bodies produce compounds that seem to act on the same parts of the brain as marijuana does. And, we've all heard of the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/18/387033071/how-marijuana-hijacks-your-brain-to-create-the-munchies\">marijuana munchies\u003c/a>, right?\u003c/p>\n\u003cp>The new study, based on blood samples, documents a novel finding: The daily rhythm of a particular endocannabinoid, known as 2-AG, is altered by a lack of sleep.\u003c/p>\n\u003cp>And these changes \"could be driving intake for more palatable foods,\" Erin Hanlon, a neuroscientist at the University of Chicago Medical Center, told us. She's an author of the new study, published in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"We found that sleep restriction boosts a signal that may increase the hedonic aspect of food intake,\" says Hanlon. In other words, being sleep-deprived may produce a stronger desire to eat.\u003c/p>\n\u003cp>To study how sleep influences appetite and eating, Hanlon and her colleagues recruited 14 healthy, young adults to take part in an experiment at the university's sleep lab.\u003c/p>\n\u003cp>\"These were all people who were ... normal sleepers,\" says Hanlon. They typically slept about eight hours a night.\u003c/p>\n\u003cp>The study was divided into two parts, each lasting four days. For one session, the participants were allowed to follow a normal sleep schedule, about eight-and-a-half hours per night.\u003c/p>\n\u003cp>But during the other session, they agreed to a crazy schedule. They went to bed at 1 a.m. and were woken up at 5:30 a.m., so that they got a maximum of just 4.5 hours of sleep per night.\u003c/p>\n\u003cp>In both sessions, study participants were offered buffet-style meals and plenty of snacks, including candy and chips.\u003c/p>\n\u003cp>\"They were given way more food than they could ever eat, \"says Hanlon.\u003c/p>\n\u003cp>It turned out that when participants were sleep deprived, they ate about 400 more calories from snacks. That's \"a lot more,\" Hanlon says.\u003c/p>\n\u003cp>Generally, circulating levels of 2-AG rise slowly during the day and peak in early afternoon. But this study found that, when people were sleep deprived, their 2-AG levels peaked higher and stayed elevated longer.\u003c/p>\n\u003cp>And that peak \"corresponds to the same time of day when [the participants] said they were feeling hungrier, or their desire to eat was stronger,\" Hanlon told us.\u003c/p>\n\u003cp>\u003ca href=\"https://sleep.med.harvard.edu/people/faculty/242/frank+a+j+l+scheer+phd\">Frank Scheer\u003c/a>, a chronobiologist at Harvard Medical School, wrote a commentary on the new study that also appears in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"The idea is that when the levels of endocannabinoids are higher, food [is] more appealing,\" Scheer explains.\u003c/p>\n\u003cp>He says this paper makes an important contribution. \"We did not know whether there would be an effect of sleep restriction on endocannabinoids, so this is really the first study to nicely show that,\" Scheer says.\u003c/p>\n\u003cp>Scheer says the new findings fit with brain-imaging studies of sleep-deprived people. These studies have found \"that the brain areas involved in reward show increased activity when people [see] images of food\" — especially salty, sugary and fatty snacks.\u003c/p>\n\u003cp>There's still a lot to learn about all the ways that sleep can influence our appetites and eating behaviors, but these findings serve as a reminder of the importance of getting a good night's sleep. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Conditional approvals allow the EPA to OK a pesticide when the benefits of using it outweigh any apparent risks — such as in a public health emergency. But pesticide critics such as PAN and the Natural Resources Defense Council have criticized the EPA's heavy reliance on this process. They \u003ca href=\"http://www.nrdc.org/media/2013/130327.asp\">say\u003c/a> it has turned into an easy way for companies to start selling their products without really proving that their products meet legal safety requirements — and that the EPA seldom follows up.\u003c/p>\n\u003cp>In the case of flubendiamide, the EPA was concerned, from the beginning, about the possibility that the chemical would accumulate in water. The agency has now \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">concluded\u003c/a> that this is likely.\u003c/p>\n\u003cp>The company that sells the pesticide, Bayer CropScience, is refusing, so far, to stop selling the chemical. The company \u003ca href=\"https://www.cropscience.bayer.us/news/press-releases/2016/02052016-bayer-contests-epas-decision-on-valuable-insecticide-for-farmers\">says\u003c/a> that the EPA is relying on computer models that overstate the environmental risks, rather than observations of flubendiamide in the real world.\u003c/p>\n\u003cp>The company is insisting on a hearing before an administrative law judge at the EPA in order to make its case.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Here's an exercise in deductive logic, with implications for our food supply.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Insects such as bees and butterflies are helpful, and sometimes essential, for producing much of our \u003ca href=\"http://rspb.royalsocietypublishing.org/content/274/1608/303\">food\u003c/a>, including a majority of our fruits, vegetables and nuts.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Many of these pollinators, especially wild ones such as bumblebees, are in trouble. In Europe, where the phenomenon has been studied most carefully, about a third of all bee and butterfly species are declining, and 9 percent are threatened with extinction.\u003c/p>\n\u003cp>The seemingly logical conclusion? Food production will decline along with the pollinators.\u003c/p>\n\u003cp>This is the basis of a \u003ca href=\"http://www.nytimes.com/2016/02/27/science/decline-of-species-that-pollinate-poses-a-threat-to-global-food-supply-report-warns.html\">headline-generating\u003c/a> summary of a new and massive scientific \u003ca href=\"http://www.ipbes.net/work-programme/pollination\">report\u003c/a> prepared by 80 scientists around the world, and sponsored by the United Nations. Only a summary of the report has been released at this point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the summary, fewer pollinators could lead to food shortages, \"impacting health and nutritional security.\"\u003c/p>\n\u003cp>This simple, logical deduction, however, is bedeviled by many complicating factors.\u003c/p>\n\u003cp>First, the world's biggest crops, the ones that billions of people still depend on for most of their calories, don't rely on insects or other pollinators. These crops include corn, wheat, soybeans and rice.\u003c/p>\n\u003cp>That still leaves a lot of other crops, though, and many of them are growing in popularity. Berries, vegetables, fruits and nuts tend to benefit most from pollinators. \u003ca href=\"https://sites.google.com/site/marceloaizen/\">Marcelo Aizen\u003c/a>, a researcher at \u003ca href=\"http://www.uncoma.edu.ar/\">Universidad Nacional del Comahue\u003c/a> in Argentina and co-author of the U.N. report, has reported that the amount of land devoted to these \"pollinator-dependent\" crops has been increasing at a much faster rate, globally, than pollinator-indifferent grains.\u003c/p>\n\u003cp>According to Aizen, the surging popularity of these nutritious crops could run headlong into the roadblock of vanishing pollinators. With fewer bees or butterflies available, yields could fall, making these valuable foods even more expensive.\u003c/p>\n\u003cp>The degree of probable damage, however, is largely a matter of speculation. According to Jaboury Ghazoul, an ecologist at ETH Zurich, a leading university in Switzerland, \"in most farming systems, production is limited by other, far more important factors\" — such as pests and diseases, weather, and access to fertilizer.\u003c/p>\n\u003cp>Some crops, meanwhile, like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">almonds\u003c/a> and greenhouse-grown tomatoes, rely on pollination by highly managed colonies of bees that are multiplied in captivity and hauled by the truckload to farms where they are needed. This can be expensive, but those pollinators — unlike wild species — are not likely to disappear.\u003c/p>\n\u003cp>\u003cstrong>And yet another wrinkle:\u003c/strong> The places where pollinators have declined most precipitously are the places where crops don't actually need them — like the Midwestern corn and soybean belt. In much of the rest of the world, there's scant evidence that pollinators are even in trouble, which has led Ghazoul to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16701398\">question\u003c/a> whether there really is a \"pollination crisis\" for agriculture. In an email to The Salt, Ghazoul wrote that \"there is an urgent need for conservation, for many reasons, but I do not believe that a clear scientific case has been made for pollinators on the basis of their contribution to food production.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here's an exercise in deductive logic, with implications for our food supply.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Insects such as bees and butterflies are helpful, and sometimes essential, for producing much of our \u003ca href=\"http://rspb.royalsocietypublishing.org/content/274/1608/303\">food\u003c/a>, including a majority of our fruits, vegetables and nuts.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Many of these pollinators, especially wild ones such as bumblebees, are in trouble. In Europe, where the phenomenon has been studied most carefully, about a third of all bee and butterfly species are declining, and 9 percent are threatened with extinction.\u003c/p>\n\u003cp>The seemingly logical conclusion? Food production will decline along with the pollinators.\u003c/p>\n\u003cp>This is the basis of a \u003ca href=\"http://www.nytimes.com/2016/02/27/science/decline-of-species-that-pollinate-poses-a-threat-to-global-food-supply-report-warns.html\">headline-generating\u003c/a> summary of a new and massive scientific \u003ca href=\"http://www.ipbes.net/work-programme/pollination\">report\u003c/a> prepared by 80 scientists around the world, and sponsored by the United Nations. Only a summary of the report has been released at this point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the summary, fewer pollinators could lead to food shortages, \"impacting health and nutritional security.\"\u003c/p>\n\u003cp>This simple, logical deduction, however, is bedeviled by many complicating factors.\u003c/p>\n\u003cp>First, the world's biggest crops, the ones that billions of people still depend on for most of their calories, don't rely on insects or other pollinators. These crops include corn, wheat, soybeans and rice.\u003c/p>\n\u003cp>That still leaves a lot of other crops, though, and many of them are growing in popularity. Berries, vegetables, fruits and nuts tend to benefit most from pollinators. \u003ca href=\"https://sites.google.com/site/marceloaizen/\">Marcelo Aizen\u003c/a>, a researcher at \u003ca href=\"http://www.uncoma.edu.ar/\">Universidad Nacional del Comahue\u003c/a> in Argentina and co-author of the U.N. report, has reported that the amount of land devoted to these \"pollinator-dependent\" crops has been increasing at a much faster rate, globally, than pollinator-indifferent grains.\u003c/p>\n\u003cp>According to Aizen, the surging popularity of these nutritious crops could run headlong into the roadblock of vanishing pollinators. With fewer bees or butterflies available, yields could fall, making these valuable foods even more expensive.\u003c/p>\n\u003cp>The degree of probable damage, however, is largely a matter of speculation. According to Jaboury Ghazoul, an ecologist at ETH Zurich, a leading university in Switzerland, \"in most farming systems, production is limited by other, far more important factors\" — such as pests and diseases, weather, and access to fertilizer.\u003c/p>\n\u003cp>Some crops, meanwhile, like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">almonds\u003c/a> and greenhouse-grown tomatoes, rely on pollination by highly managed colonies of bees that are multiplied in captivity and hauled by the truckload to farms where they are needed. This can be expensive, but those pollinators — unlike wild species — are not likely to disappear.\u003c/p>\n\u003cp>\u003cstrong>And yet another wrinkle:\u003c/strong> The places where pollinators have declined most precipitously are the places where crops don't actually need them — like the Midwestern corn and soybean belt. In much of the rest of the world, there's scant evidence that pollinators are even in trouble, which has led Ghazoul to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16701398\">question\u003c/a> whether there really is a \"pollination crisis\" for agriculture. In an email to The Salt, Ghazoul wrote that \"there is an urgent need for conservation, for many reasons, but I do not believe that a clear scientific case has been made for pollinators on the basis of their contribution to food production.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Study: Program To Protect Fish Is Saving Fishermen's Lives, Too",
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"content": "\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Poverty May Be More Relevant Than Race For Childhood Obesity",
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"content": "\u003cp>As researchers have searched for ways to explain the childhood obesity epidemic in the U.S., many have posited that a child's race or ethnicity alone can put them at greater risk of becoming overweight or obese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umcvc.org/kim-eagle-md-macc\">Kim Eagle\u003c/a>, a professor of internal medicine and health management and policy at the University of Michigan, was skeptical of this thinking. His hunch was that poverty was a much more important part of the equation.\u003c/p>\n\u003cp>And he saw an opportunity to parse the connections between childhood obesity, poverty and race in Massachusetts, where public health officials have been collecting race, body mass index and other data on about 112,000 students from about 70 of the state's school districts. Eagle and colleagues decided to compare those data to students' eligibility for free school lunch programs, an indicator of poverty, to find out what predicts whether a child might become overweight or obese.\u003c/p>\n\u003cp>\"At first glance it looked like childhood obesity was more common among African-Americans or Hispanics,\" Eagle says. When they accounted for poverty, though, the trend vanished. What his \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26562758\">findings\u003c/a>, which appeared in December in the journal \u003cem>Childhood Obesity\u003c/em>, show is that \"[obesity] is not about our race or ethnicity at all — it's about resources,\" he says.\u003c/p>\n\u003cp>It's far from the first study to reach this conclusion. A 2012 \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0002870312001743\">paper\u003c/a> published in the \u003cem>American Heart Journal\u003c/em> that also looked at kids in Massachusetts found that prevalence of obesity and overweight in children rose in communities with lower household income.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As researchers have searched for ways to explain the childhood obesity epidemic in the U.S., many have posited that a child's race or ethnicity alone can put them at greater risk of becoming overweight or obese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umcvc.org/kim-eagle-md-macc\">Kim Eagle\u003c/a>, a professor of internal medicine and health management and policy at the University of Michigan, was skeptical of this thinking. His hunch was that poverty was a much more important part of the equation.\u003c/p>\n\u003cp>And he saw an opportunity to parse the connections between childhood obesity, poverty and race in Massachusetts, where public health officials have been collecting race, body mass index and other data on about 112,000 students from about 70 of the state's school districts. Eagle and colleagues decided to compare those data to students' eligibility for free school lunch programs, an indicator of poverty, to find out what predicts whether a child might become overweight or obese.\u003c/p>\n\u003cp>\"At first glance it looked like childhood obesity was more common among African-Americans or Hispanics,\" Eagle says. When they accounted for poverty, though, the trend vanished. What his \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26562758\">findings\u003c/a>, which appeared in December in the journal \u003cem>Childhood Obesity\u003c/em>, show is that \"[obesity] is not about our race or ethnicity at all — it's about resources,\" he says.\u003c/p>\n\u003cp>It's far from the first study to reach this conclusion. A 2012 \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0002870312001743\">paper\u003c/a> published in the \u003cem>American Heart Journal\u003c/em> that also looked at kids in Massachusetts found that prevalence of obesity and overweight in children rose in communities with lower household income.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.",
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"description": "The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It? | KQED",
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"headline": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
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"nprByline": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 11 Jan 2016 15:50:00 -0500",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Hardier Honeybee That Fights Back By Biting Back",
"title": "A Hardier Honeybee That Fights Back By Biting Back",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Keeping honeybees healthy has become a challenge for beekeepers. One main reason is a threat that has been wiping out bees since the late 1980s: the varroa mite.\u003c/p>\n\u003cp>\"It's a parasitic mite that feeds on the blood of adult bees and on the brood. It also transmits virus, and it suppresses the immune system of the bees,\" explains Penn State honeybee expert \u003ca href=\"http://ento.psu.edu/directory/mxt15\">Maryann Frazier\u003c/a>.\u003c/p>\n\u003cp>It's basically like having a 6-pound house cat attached to your side, sucking the life out of you. These mites wiped out colonies across the world. And treatments were, and still are, pretty limited. In fact, the way most beekeepers treat bees for mites sounds a little crazy: They actually spray bees — which are, of course, insects — with low-dose insecticides. The hope is they'll kill the mites, but not the bees.\u003c/p>\n\u003cp>\"But you can imagine how difficult it is to control a mite on a bee with a pesticide,\" Frazier says. Still, the strategy has worked well enough to at least give colonies a fighting chance.\u003c/p>\n\u003cp>But a co-op of about 100 beekeepers stretching from Michigan to Tennessee is trying a different approach. On his farm near Slippery Rock in Western Pennsylvania, beekeeper Jeff Berta lights a smoker to check on one of his all-star queen bees. This queen, he says, could be the future of honeybees in Pennsylvania.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"No. 18, there,\" Berta says, pointing to a queen with a little fluorescent yellow tag on it. \"That little disc there with the '18' on it, we call those our NASCAR bees because they have numbers on them.\"\u003c/p>\n\u003cp>No. 18 is bit of a science experiment, funded with money from the USDA. This queen's mother is from a Vermont colony that survived disease and cold winters. And then Berta had her artificially inseminated by Purdue University scientists who were raising bees that demonstrated a unique, mite-fighting grooming behavior.\u003c/p>\n\u003cp>\"The bees will take the mite and they will bite the legs and will chew on the mite,\" Berta says. \"And if they bite a leg off of the mite, the mite will bleed to death. So the bees are actually fighting back. That's the type of genetic line we're after right now.\"\u003c/p>\n\u003cp>So now with every egg No. 18 lays, she passes on those leg-biting behaviors — making a colony that can rid itself of mites naturally, with no help from pesticides. It's a huge breakthrough.\u003c/p>\n\u003cfigure id=\"attachment_105841\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg\" alt=\"Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites.\" width=\"400\" height=\"265\" class=\"size-thumbnail wp-image-105841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-960x636.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites. \u003ccite>(Lou Blouin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the breeding project can't end there. Because Berta can't artificially inseminate every queen, any descendants of No. 18 that turn into queens themselves will most likely just fly off and mate with any old drones within a few miles. That means if Berta's beekeeping neighbors don't have strong bees, too, they can easily dilute his carefully selected lines.\u003c/p>\n\u003cp>\"So you can't produce a stock and say, 'Now I'm done! And that was it! Now we can sell it everywhere!' \" says Penn State bee geneticist \u003ca href=\"http://ento.psu.edu/directory/cmg25\">Christina Grozinger\u003c/a>, who works with Berta. \"You have to constantly re-select and constantly have to have people very interested in working as part of this effort.\"\u003c/p>\n\u003cp>That's why Berta and the co-op of beekeepers happily give eggs from their best colonies to their neighbors and swap queens to try out new genetics. It's all part of shifting the paradigm from a system where beekeepers simply buy new bees every year to a lasting neighborhood of bees that can slowly create real survivors.\u003c/p>\n\u003cp>\"There really isn't any bee that laid the golden egg,\" Berta says. \"Genetics with honeybees is more like a river, and the river is always changing.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lou Blouin is a reporter for \u003c/em>\u003ca href=\"http://www.alleghenyfront.org/\" target=\"_blank\">The Allegheny Front\u003c/a>,\u003cem> a public radio program based in Pittsburgh that covers the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The parasitic varroa mite has been wiping out honeybee colonies globally since the late '80s. Now scientists and beekeepers have teamed up to selectively breed bees with a unique, mite-fighting trait.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Keeping honeybees healthy has become a challenge for beekeepers. One main reason is a threat that has been wiping out bees since the late 1980s: the varroa mite.\u003c/p>\n\u003cp>\"It's a parasitic mite that feeds on the blood of adult bees and on the brood. It also transmits virus, and it suppresses the immune system of the bees,\" explains Penn State honeybee expert \u003ca href=\"http://ento.psu.edu/directory/mxt15\">Maryann Frazier\u003c/a>.\u003c/p>\n\u003cp>It's basically like having a 6-pound house cat attached to your side, sucking the life out of you. These mites wiped out colonies across the world. And treatments were, and still are, pretty limited. In fact, the way most beekeepers treat bees for mites sounds a little crazy: They actually spray bees — which are, of course, insects — with low-dose insecticides. The hope is they'll kill the mites, but not the bees.\u003c/p>\n\u003cp>\"But you can imagine how difficult it is to control a mite on a bee with a pesticide,\" Frazier says. Still, the strategy has worked well enough to at least give colonies a fighting chance.\u003c/p>\n\u003cp>But a co-op of about 100 beekeepers stretching from Michigan to Tennessee is trying a different approach. On his farm near Slippery Rock in Western Pennsylvania, beekeeper Jeff Berta lights a smoker to check on one of his all-star queen bees. This queen, he says, could be the future of honeybees in Pennsylvania.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"No. 18, there,\" Berta says, pointing to a queen with a little fluorescent yellow tag on it. \"That little disc there with the '18' on it, we call those our NASCAR bees because they have numbers on them.\"\u003c/p>\n\u003cp>No. 18 is bit of a science experiment, funded with money from the USDA. This queen's mother is from a Vermont colony that survived disease and cold winters. And then Berta had her artificially inseminated by Purdue University scientists who were raising bees that demonstrated a unique, mite-fighting grooming behavior.\u003c/p>\n\u003cp>\"The bees will take the mite and they will bite the legs and will chew on the mite,\" Berta says. \"And if they bite a leg off of the mite, the mite will bleed to death. So the bees are actually fighting back. That's the type of genetic line we're after right now.\"\u003c/p>\n\u003cp>So now with every egg No. 18 lays, she passes on those leg-biting behaviors — making a colony that can rid itself of mites naturally, with no help from pesticides. It's a huge breakthrough.\u003c/p>\n\u003cfigure id=\"attachment_105841\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg\" alt=\"Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites.\" width=\"400\" height=\"265\" class=\"size-thumbnail wp-image-105841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-960x636.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites. \u003ccite>(Lou Blouin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the breeding project can't end there. Because Berta can't artificially inseminate every queen, any descendants of No. 18 that turn into queens themselves will most likely just fly off and mate with any old drones within a few miles. That means if Berta's beekeeping neighbors don't have strong bees, too, they can easily dilute his carefully selected lines.\u003c/p>\n\u003cp>\"So you can't produce a stock and say, 'Now I'm done! And that was it! Now we can sell it everywhere!' \" says Penn State bee geneticist \u003ca href=\"http://ento.psu.edu/directory/cmg25\">Christina Grozinger\u003c/a>, who works with Berta. \"You have to constantly re-select and constantly have to have people very interested in working as part of this effort.\"\u003c/p>\n\u003cp>That's why Berta and the co-op of beekeepers happily give eggs from their best colonies to their neighbors and swap queens to try out new genetics. It's all part of shifting the paradigm from a system where beekeepers simply buy new bees every year to a lasting neighborhood of bees that can slowly create real survivors.\u003c/p>\n\u003cp>\"There really isn't any bee that laid the golden egg,\" Berta says. \"Genetics with honeybees is more like a river, and the river is always changing.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lou Blouin is a reporter for \u003c/em>\u003ca href=\"http://www.alleghenyfront.org/\" target=\"_blank\">The Allegheny Front\u003c/a>,\u003cem> a public radio program based in Pittsburgh that covers the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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