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"content": "\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \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>\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. 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And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. 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"content": "\u003cp>This week, world leaders \u003ca href=\"http://www.npr.org/2015/12/07/458742069/talks-in-paris-to-reach-a-treaty-on-global-warming-enter-final-week\">are hashing out\u003c/a> a binding agreement in Paris at the 2015 U.N. Climate Change Conference for curbing greenhouse gas emissions. And for the first time, \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">they've made\u003c/a> the capture of carbon in soil a formal part of the global response to the climate crisis.\u003c/p>\n\u003cp>\"This is a game changer because soil carbon is now central to how the world manages climate change. I am stunned,\" says \u003ca href=\"http://www.ifoam.bio/en/andre-leu\">André Leu\u003c/a>, president of IFOAM — Organics International, an organization that promotes organic agriculture and carbon farming worldwide.\u003c/p>\n\u003cp>Leu is referring to the United Nations Lima-Paris Action Agenda, a sort of side deal aimed at \"robust global action towards low carbon and resilient societies.\" On Dec. 1, countries, businesses and NGOs signed on to a series of new commitments under the agenda, including several on agriculture.\u003c/p>\n\u003cp>Currently, the Earth's atmosphere contains about 400 parts per million of carbon dioxide. Eric Toensmeier, a lecturer at Yale and the author of \u003ca href=\"http://www.chelseagreen.com/the-carbon-farming-solution\">The Carbon Farming Solution\u003c/a>, a book due out in February, says the atmosphere's carbon dioxide levels must be cut to 350 parts per million or lower to curb climate change.\u003c/p>\n\u003cp>Toensmeier and Leu are among a growing number of environmental advocates who say one of the best opportunities for drawing carbon back to Earth is for farmers and other land managers to try to sequester more carbon in the soil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Reducing emissions is essential, but eventually it still gets us to catastrophic climate change,\" says Toensmeier, who's attending the Paris talks on behalf of the group \u003ca href=\"http://www.drawdown.org/\">Project Drawdown\u003c/a>. \"The level of emissions in the atmosphere now is already past a tipping point. That means we have to sequester carbon.\"\u003c/p>\n\u003cp>Using photosynthesis, plants draw carbon from the air and deposit it in the soil. And farming is a simple way of growing crops and managing soil that, under the right conditions, encourages the buildup of carbon in the ground. In addition to countering global warming, carbon-rich soil can be more productive and hold water better than soil with lower carbon content.\u003c/p>\n\u003cp>https://youtu.be/NxqBzrx9yIE\u003c/p>\n\u003cp>There are two basic ways for farmers to capture it, says \u003ca href=\"http://www.appleseedpermaculture.com/about/team/\">Connor Stedman\u003c/a>, an agricultural consultant in the Hudson Valley with the firm AppleSeed Permaculture.\u003c/p>\n\u003cp>\"You can put carbon in soil, and you can put carbon in long-lived perennial plants, especially trees,\" says Stedman.\u003c/p>\n\u003cp>And you can start, according to Torri Estrada, managing director with the \u003ca href=\"http://www.carboncycle.org/\">Carbon Cycle Institute\u003c/a> in northern California, by disturbing the land as little as possible.\u003c/p>\n\u003cp>In conventional industrial agriculture, the soil is often tilled or plowed to disrupt weeds and prepare the land for planting. But turning the soil this way (or overgrazing animals on rangelands) introduces oxygen to the carbon. The carbon and oxygen then can bond into carbon dioxide – a greenhouse gas.\u003c/p>\n\u003cp>As food production has intensified, between 50 and 80 percent of the soil carbon has been lost around the world, \u003ca href=\"http://www.sciencefriday.com/articles/a-savior-in-soil/\">according to\u003c/a> researchers at the Ohio State University's Carbon Management and Sequestration Center.\u003c/p>\n\u003cp>Gabe Brown grows oats, alfalfa, peas, clover and other field crops in North Dakota. He says that when he bought his land in 1991, his soil's carbon level registered at a dismal 1.9 percent on average. \"It was a tan, lifeless powder,\" says Brown, who delivers seminars around the nation on carbon farming and has become a sort of guru of the movement.\u003c/p>\n\u003cp>But then he decided not to till or plow to boost carbon levels in his soil. And his efforts have paid off. \"Now, [the soil] looks like black cottage cheese,\" he says, adding that his yields are as much as 25 percent greater than those of conventional farms nearby, and his soil is up to 6 percent carbon on average.\u003c/p>\n\u003cp>According to Stedman, healthy, undisturbed soil rich in organic matter can contain anywhere from 8 to 20 percent carbon. In addition to minimal tilling and plowing, another way to sequester carbon in soil is to add compost. Cover crops add carbon, too, and also reduce erosion.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>But to make a real dent in the carbon dioxide emissions – and climate change — with carbon farming, Stedman says farmers globally would have to deposit on average just over 25 tons of atmospheric carbon into each acre of the Earth's arable land. That could take decades. And that assumes carbon emissions could also be halted and that all farmers in the world actually participate. Stedman says that, realistically, since only some farmers will be actively trying to sequester carbon in coming decades, it may require depositing much more than 25 tons per acre.\u003c/p>\n\u003cp>There's another possible wrinkle in the scheme, says\u003cstrong> \u003c/strong>Peter Donovan, a board member of the \u003ca href=\"http://soilcarboncoalition.org/\">Soil Carbon Coalition\u003c/a>. As carbon is drawn from the atmosphere and into the Earth, the ocean will release some of its own carbon into the air, which could substantially offset the progress of sequestration.\u003c/p>\n\u003cp>Ecologist \u003ca href=\"http://oaec.org/about-us/staff/brock-dolman/\">Brock Dolman\u003c/a> agrees the task at hand is massive.\u003c/p>\n\u003cp>\"Business as usual with conventional agriculture is just contributing to greenhouse gases, soil erosion, ocean dead zones, all of the above,\" says Dolman, co-founder of the Occidental Arts and Ecology Center in northern California, which promotes sustainable agriculture. \"But to not move forward with carbon farming ... well, somebody would have to tell me what else we are going to do.\"\u003c/p>\n\u003cp>There are signs beyond the \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">Lima-Paris Action Agenda\u003c/a>, announced in Paris on Dec. 1, that the carbon farming movement is moving forward.\u003c/p>\n\u003cp>The Carbon Cycle Institute is working with local governments to teach the basics of carbon farming to growers and ranchers around California.\u003c/p>\n\u003cp>In France, the Ministry of Agriculture, Agrifood and Forestry has launched an international \u003ca href=\"http://newsroom.unfccc.int/media/408539/4-per-1000-initiative.pdf\">campaign\u003c/a> to increase soil carbon content.\u003c/p>\n\u003cp>There are \u003ca href=\"http://www3.epa.gov/climatechange/ccs/\">other ways\u003c/a> to sequester carbon besides agriculture and forestry, such as capturing emissions from power plants and piping the carbon to underground storage spaces.\u003c/p>\n\u003cp>But Estrada says doing so by farming makes the most sense.\u003c/p>\n\u003cp>\"Photosynthesis and soil has been working for billions of years,\" he says. \"It's the longest running [research and development] project around, so why not use the simple, well proven one that we know works?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Using farmland to capture carbon rather than release it into the atmosphere is called carbon farming. The idea is taking off and countries and institutions have endorsed a new agenda promoting it.",
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"description": "Using farmland to capture carbon rather than release it into the atmosphere is called carbon farming. The idea is taking off and countries and institutions have endorsed a new agenda promoting it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, world leaders \u003ca href=\"http://www.npr.org/2015/12/07/458742069/talks-in-paris-to-reach-a-treaty-on-global-warming-enter-final-week\">are hashing out\u003c/a> a binding agreement in Paris at the 2015 U.N. Climate Change Conference for curbing greenhouse gas emissions. And for the first time, \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">they've made\u003c/a> the capture of carbon in soil a formal part of the global response to the climate crisis.\u003c/p>\n\u003cp>\"This is a game changer because soil carbon is now central to how the world manages climate change. I am stunned,\" says \u003ca href=\"http://www.ifoam.bio/en/andre-leu\">André Leu\u003c/a>, president of IFOAM — Organics International, an organization that promotes organic agriculture and carbon farming worldwide.\u003c/p>\n\u003cp>Leu is referring to the United Nations Lima-Paris Action Agenda, a sort of side deal aimed at \"robust global action towards low carbon and resilient societies.\" On Dec. 1, countries, businesses and NGOs signed on to a series of new commitments under the agenda, including several on agriculture.\u003c/p>\n\u003cp>Currently, the Earth's atmosphere contains about 400 parts per million of carbon dioxide. Eric Toensmeier, a lecturer at Yale and the author of \u003ca href=\"http://www.chelseagreen.com/the-carbon-farming-solution\">The Carbon Farming Solution\u003c/a>, a book due out in February, says the atmosphere's carbon dioxide levels must be cut to 350 parts per million or lower to curb climate change.\u003c/p>\n\u003cp>Toensmeier and Leu are among a growing number of environmental advocates who say one of the best opportunities for drawing carbon back to Earth is for farmers and other land managers to try to sequester more carbon in the soil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Reducing emissions is essential, but eventually it still gets us to catastrophic climate change,\" says Toensmeier, who's attending the Paris talks on behalf of the group \u003ca href=\"http://www.drawdown.org/\">Project Drawdown\u003c/a>. \"The level of emissions in the atmosphere now is already past a tipping point. That means we have to sequester carbon.\"\u003c/p>\n\u003cp>Using photosynthesis, plants draw carbon from the air and deposit it in the soil. And farming is a simple way of growing crops and managing soil that, under the right conditions, encourages the buildup of carbon in the ground. In addition to countering global warming, carbon-rich soil can be more productive and hold water better than soil with lower carbon content.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NxqBzrx9yIE'\n title='//www.youtube.com/embed/NxqBzrx9yIE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>There are two basic ways for farmers to capture it, says \u003ca href=\"http://www.appleseedpermaculture.com/about/team/\">Connor Stedman\u003c/a>, an agricultural consultant in the Hudson Valley with the firm AppleSeed Permaculture.\u003c/p>\n\u003cp>\"You can put carbon in soil, and you can put carbon in long-lived perennial plants, especially trees,\" says Stedman.\u003c/p>\n\u003cp>And you can start, according to Torri Estrada, managing director with the \u003ca href=\"http://www.carboncycle.org/\">Carbon Cycle Institute\u003c/a> in northern California, by disturbing the land as little as possible.\u003c/p>\n\u003cp>In conventional industrial agriculture, the soil is often tilled or plowed to disrupt weeds and prepare the land for planting. But turning the soil this way (or overgrazing animals on rangelands) introduces oxygen to the carbon. The carbon and oxygen then can bond into carbon dioxide – a greenhouse gas.\u003c/p>\n\u003cp>As food production has intensified, between 50 and 80 percent of the soil carbon has been lost around the world, \u003ca href=\"http://www.sciencefriday.com/articles/a-savior-in-soil/\">according to\u003c/a> researchers at the Ohio State University's Carbon Management and Sequestration Center.\u003c/p>\n\u003cp>Gabe Brown grows oats, alfalfa, peas, clover and other field crops in North Dakota. He says that when he bought his land in 1991, his soil's carbon level registered at a dismal 1.9 percent on average. \"It was a tan, lifeless powder,\" says Brown, who delivers seminars around the nation on carbon farming and has become a sort of guru of the movement.\u003c/p>\n\u003cp>But then he decided not to till or plow to boost carbon levels in his soil. And his efforts have paid off. \"Now, [the soil] looks like black cottage cheese,\" he says, adding that his yields are as much as 25 percent greater than those of conventional farms nearby, and his soil is up to 6 percent carbon on average.\u003c/p>\n\u003cp>According to Stedman, healthy, undisturbed soil rich in organic matter can contain anywhere from 8 to 20 percent carbon. In addition to minimal tilling and plowing, another way to sequester carbon in soil is to add compost. Cover crops add carbon, too, and also reduce erosion.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>But to make a real dent in the carbon dioxide emissions – and climate change — with carbon farming, Stedman says farmers globally would have to deposit on average just over 25 tons of atmospheric carbon into each acre of the Earth's arable land. That could take decades. And that assumes carbon emissions could also be halted and that all farmers in the world actually participate. Stedman says that, realistically, since only some farmers will be actively trying to sequester carbon in coming decades, it may require depositing much more than 25 tons per acre.\u003c/p>\n\u003cp>There's another possible wrinkle in the scheme, says\u003cstrong> \u003c/strong>Peter Donovan, a board member of the \u003ca href=\"http://soilcarboncoalition.org/\">Soil Carbon Coalition\u003c/a>. As carbon is drawn from the atmosphere and into the Earth, the ocean will release some of its own carbon into the air, which could substantially offset the progress of sequestration.\u003c/p>\n\u003cp>Ecologist \u003ca href=\"http://oaec.org/about-us/staff/brock-dolman/\">Brock Dolman\u003c/a> agrees the task at hand is massive.\u003c/p>\n\u003cp>\"Business as usual with conventional agriculture is just contributing to greenhouse gases, soil erosion, ocean dead zones, all of the above,\" says Dolman, co-founder of the Occidental Arts and Ecology Center in northern California, which promotes sustainable agriculture. \"But to not move forward with carbon farming ... well, somebody would have to tell me what else we are going to do.\"\u003c/p>\n\u003cp>There are signs beyond the \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">Lima-Paris Action Agenda\u003c/a>, announced in Paris on Dec. 1, that the carbon farming movement is moving forward.\u003c/p>\n\u003cp>The Carbon Cycle Institute is working with local governments to teach the basics of carbon farming to growers and ranchers around California.\u003c/p>\n\u003cp>In France, the Ministry of Agriculture, Agrifood and Forestry has launched an international \u003ca href=\"http://newsroom.unfccc.int/media/408539/4-per-1000-initiative.pdf\">campaign\u003c/a> to increase soil carbon content.\u003c/p>\n\u003cp>There are \u003ca href=\"http://www3.epa.gov/climatechange/ccs/\">other ways\u003c/a> to sequester carbon besides agriculture and forestry, such as capturing emissions from power plants and piping the carbon to underground storage spaces.\u003c/p>\n\u003cp>But Estrada says doing so by farming makes the most sense.\u003c/p>\n\u003cp>\"Photosynthesis and soil has been working for billions of years,\" he says. \"It's the longest running [research and development] project around, so why not use the simple, well proven one that we know works?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?",
"title": "GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"excerpt": "If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.",
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"description": "If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.",
"title": "GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Obama's Trade Deal Might Stir Up Your Dinner",
"title": "How Obama's Trade Deal Might Stir Up Your Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When President Obama announced the details of the Trans-Pacific Partnership on Thursday — and released them on \u003ca href=\"https://medium.com/the-trans-pacific-partnership\">Medium.com\u003c/a> — there was a lot of talk about labor, the environment and manufacturing. But trade deals have a way of changing the way we eat, too.\u003c/p>\n\u003cp>Consider NAFTA, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/13/385754265/how-nafta-changed-american-and-mexican-food-forever\">boosted\u003c/a> the availability of cheap avocados and winter tomatoes for Americans, while expanding Wal-Mart and processed food in Mexico. So now that we know the details of this new Pacific Rim trade deal, what might it mean for dinner — both in the U.S. and the 11 other nations party to the treaty? Herewith, a cheat sheet on the 2,000-plus-page deal:\u003c/p>\n\u003ch3>Food Safety\u003c/h3>\n\u003cp>Supporters of the TPP highlight the fact that the chapter on food safety and inspections will bring other countries up to U.S. standards, and set rapid deadlines for resolving disputes over rejected shipments. Critics say the agreement gives \u003ca href=\"http://www.foodandwaterwatch.org/news/tpp-details-released-and-it%25E2%2580%2599s-worse-we-thought\">countries new power to challenge food safety laws\u003c/a>, which could be framed as \"barriers to trade.\"\u003c/p>\n\u003cp>\"It's hard right now for inspectors to make sure everything is safe,\" said Karen Hansen-Kuhn, director of trade, technology and global governance for the Institute for Agriculture and Trade Policy. Currently, about \u003ca href=\"http://www.nbcnews.com/id/44701433/ns/health-food_safety/t/flood-food-imported-us-only-percent-inspected/\">2 percent of food imported to the U.S\u003c/a>. is inspected. With more imports coming in, pressure to resolve disputes quickly, and no mandate for more regulatory staff, says Hansen-Kuhn, it's unlikely that inspections will improve.\u003c/p>\n\u003ch3>\u003cstrong>GMOS\u003c/strong>\u003c/h3>\n\u003cp>Since \u003ca href=\"http://www.businessinsider.com/afp-us-says-new-eu-plan-for-gmo-imports-is-no-solution-2015-4\">rules on genetically modified foods differ from country to country\u003c/a>, the agreement's market access chapter includes a section on \"products of biotechnology\" — think engineered corn and soy — and sets up a protocol for importing countries to decide on product safety. It also establishes a working group for the topic, suggesting that there's plenty more to be worked out.\u003c/p>\n\u003ch3>Dairy, Meat And Booze\u003c/h3>\n\u003cp>The TPP does away with more than 18,000 tariffs in the countries party to the deal. American producers will gain access to new markets — and foreign producers will get access to ours. That includes a lot of food, much of which could become cheaper here, as low-cost imports intensify competition on price.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Dairy:\u003c/strong> After significant battle during negotiations, Canada and New Zealand agreed to modest tariff reductions on dairy, opening their markets to American milk and cheese. In return, Americans may see more New Zealand milk — \u003ca href=\"http://www.thecollectivedairy.com/nz/our-products/suckie-spouch-apple-bircher/\">apple bircher \"yogurt suckies\"\u003c/a>, anyone? — on shelves.\u003c/p>\n\u003cp>\u003cstrong>Pork:\u003c/strong> The American pork industry has become a net exporter in the last 20 years, says Nick Giordano, vice president for global government affairs at the National Pork Producers Council. The TPP will pave the way for exports to continue to grow. But America also imports a significant amount of pork. Tariff reductions on imports here could make all that foreign pork cheaper, and push prices down in the U.S. — but also potentially threaten the livelihood of hog farmers.\u003c/p>\n\u003cp>\u003cstrong>Beef:\u003c/strong> The agreement doesn't do much for American beef producers, says the \u003ca href=\"http://www.nfu.org/nfu-says-tpp-will-fail-family-farmers-and-ranchers/3620\">National Farmer's Union\u003c/a>, because Japan won a \u003ca href=\"http://www.bloomberg.com/news/articles/2015-10-06/tpp-to-cut-food-costs-for-japan-on-lower-tariffs-more-imports\">provision\u003c/a> that would push tariffs back up if imports surged. \u003ca href=\"http://www.r-calfusa.com/r-calf-usa-says-tpp-will-worsen-cattle-and-sheep-price-volatility/\">Smaller beef producers in the U.S. say\u003c/a> that increased competition from imports will put more farmers out of business.\u003c/p>\n\u003cp>\u003cstrong>Booze:\u003c/strong> California's \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/10062015\">Wine Institute has been supportive of the TPP\u003c/a>, as have \u003ca href=\"http://www.just-drinks.com/analysis/what-does-the-trans-pacific-partnership-mean-for-the-drinks-industry-focus_id118361.aspx\">most American drink industry group\u003c/a>s — think Kentucky bourbon — because the deal opens the massive Pacific market to their products. It also should mean lower prices here for Pacific Rim wines and spirits, like New Zealand's sauvignon blancs and Japanese \u003ca href=\"http://www.forbes.com/sites/larryolmsted/2013/08/06/the-best-spirit-youve-probably-never-tasted-japans-shochu/\">shochu\u003c/a> — though the Office of the U.S. Trade Representative notes that American wine tariffs are already pretty low.\u003c/p>\n\u003ch3>\u003cstrong>Labeling Issues\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Junk food:\u003c/strong> Prepackaged food companies can be required to list all ingredients in their foods and additives, but regulators are required to provide importer companies the same confidentiality afforded domestic ones — i.e. no requesting, say, the formula for Coca-Cola to verify nutrition information and then sharing it with a local producer. So those food labels should still tell you whether or not you can \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">pronounce what you're eating\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Organic Products:\u003c/strong> Countries can enforce organic standards and are encouraged to come up with a way to unify them across borders. But there's no provision about whether stricter or looser standards should prevail. According to the agreement's draft text, if a country \"maintains requirements relating to the production, processing, or labeling of products as organic, it shall enforce such requirements.\" the U.S.T.R. was unable to provide specifics by press time.\u003c/p>\n\u003cp>\u003cstrong>Challenging other nations' laws:\u003c/strong> The Investor State Dispute Settlement provision — which Elizabeth Warren called \"the TPP clause everyone should oppose\" — gives member states the power to challenge other states' laws that impact trade and sales. This provision gives member states the power to challenge other states' laws that impact trade and sales. The clause is similar to the provision in NAFTA that overturned a Mexican tax on high-fructose corn syrup in favor of American companies' right to sell it, though the TPP does contain explicit language giving countries the right to \"regulate in the public interest.\" No word yet from USTR\u003cstrong> \u003c/strong>on whether labeling provisions for genetic modification and country of origin would reach that standard, or who defines \"public interest.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times \u003cem>best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Trade deals don't just affect labor and manufacturing. They also have a way of changing the way we eat. From food safety to booze imports, we offer a cheat sheet on the new Pacific Rim trade deal.",
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"description": "Trade deals don't just affect labor and manufacturing. They also have a way of changing the way we eat. From food safety to booze imports, we offer a cheat sheet on the new Pacific Rim trade deal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When President Obama announced the details of the Trans-Pacific Partnership on Thursday — and released them on \u003ca href=\"https://medium.com/the-trans-pacific-partnership\">Medium.com\u003c/a> — there was a lot of talk about labor, the environment and manufacturing. But trade deals have a way of changing the way we eat, too.\u003c/p>\n\u003cp>Consider NAFTA, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/13/385754265/how-nafta-changed-american-and-mexican-food-forever\">boosted\u003c/a> the availability of cheap avocados and winter tomatoes for Americans, while expanding Wal-Mart and processed food in Mexico. So now that we know the details of this new Pacific Rim trade deal, what might it mean for dinner — both in the U.S. and the 11 other nations party to the treaty? Herewith, a cheat sheet on the 2,000-plus-page deal:\u003c/p>\n\u003ch3>Food Safety\u003c/h3>\n\u003cp>Supporters of the TPP highlight the fact that the chapter on food safety and inspections will bring other countries up to U.S. standards, and set rapid deadlines for resolving disputes over rejected shipments. Critics say the agreement gives \u003ca href=\"http://www.foodandwaterwatch.org/news/tpp-details-released-and-it%25E2%2580%2599s-worse-we-thought\">countries new power to challenge food safety laws\u003c/a>, which could be framed as \"barriers to trade.\"\u003c/p>\n\u003cp>\"It's hard right now for inspectors to make sure everything is safe,\" said Karen Hansen-Kuhn, director of trade, technology and global governance for the Institute for Agriculture and Trade Policy. Currently, about \u003ca href=\"http://www.nbcnews.com/id/44701433/ns/health-food_safety/t/flood-food-imported-us-only-percent-inspected/\">2 percent of food imported to the U.S\u003c/a>. is inspected. With more imports coming in, pressure to resolve disputes quickly, and no mandate for more regulatory staff, says Hansen-Kuhn, it's unlikely that inspections will improve.\u003c/p>\n\u003ch3>\u003cstrong>GMOS\u003c/strong>\u003c/h3>\n\u003cp>Since \u003ca href=\"http://www.businessinsider.com/afp-us-says-new-eu-plan-for-gmo-imports-is-no-solution-2015-4\">rules on genetically modified foods differ from country to country\u003c/a>, the agreement's market access chapter includes a section on \"products of biotechnology\" — think engineered corn and soy — and sets up a protocol for importing countries to decide on product safety. It also establishes a working group for the topic, suggesting that there's plenty more to be worked out.\u003c/p>\n\u003ch3>Dairy, Meat And Booze\u003c/h3>\n\u003cp>The TPP does away with more than 18,000 tariffs in the countries party to the deal. American producers will gain access to new markets — and foreign producers will get access to ours. That includes a lot of food, much of which could become cheaper here, as low-cost imports intensify competition on price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dairy:\u003c/strong> After significant battle during negotiations, Canada and New Zealand agreed to modest tariff reductions on dairy, opening their markets to American milk and cheese. In return, Americans may see more New Zealand milk — \u003ca href=\"http://www.thecollectivedairy.com/nz/our-products/suckie-spouch-apple-bircher/\">apple bircher \"yogurt suckies\"\u003c/a>, anyone? — on shelves.\u003c/p>\n\u003cp>\u003cstrong>Pork:\u003c/strong> The American pork industry has become a net exporter in the last 20 years, says Nick Giordano, vice president for global government affairs at the National Pork Producers Council. The TPP will pave the way for exports to continue to grow. But America also imports a significant amount of pork. Tariff reductions on imports here could make all that foreign pork cheaper, and push prices down in the U.S. — but also potentially threaten the livelihood of hog farmers.\u003c/p>\n\u003cp>\u003cstrong>Beef:\u003c/strong> The agreement doesn't do much for American beef producers, says the \u003ca href=\"http://www.nfu.org/nfu-says-tpp-will-fail-family-farmers-and-ranchers/3620\">National Farmer's Union\u003c/a>, because Japan won a \u003ca href=\"http://www.bloomberg.com/news/articles/2015-10-06/tpp-to-cut-food-costs-for-japan-on-lower-tariffs-more-imports\">provision\u003c/a> that would push tariffs back up if imports surged. \u003ca href=\"http://www.r-calfusa.com/r-calf-usa-says-tpp-will-worsen-cattle-and-sheep-price-volatility/\">Smaller beef producers in the U.S. say\u003c/a> that increased competition from imports will put more farmers out of business.\u003c/p>\n\u003cp>\u003cstrong>Booze:\u003c/strong> California's \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/10062015\">Wine Institute has been supportive of the TPP\u003c/a>, as have \u003ca href=\"http://www.just-drinks.com/analysis/what-does-the-trans-pacific-partnership-mean-for-the-drinks-industry-focus_id118361.aspx\">most American drink industry group\u003c/a>s — think Kentucky bourbon — because the deal opens the massive Pacific market to their products. It also should mean lower prices here for Pacific Rim wines and spirits, like New Zealand's sauvignon blancs and Japanese \u003ca href=\"http://www.forbes.com/sites/larryolmsted/2013/08/06/the-best-spirit-youve-probably-never-tasted-japans-shochu/\">shochu\u003c/a> — though the Office of the U.S. Trade Representative notes that American wine tariffs are already pretty low.\u003c/p>\n\u003ch3>\u003cstrong>Labeling Issues\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Junk food:\u003c/strong> Prepackaged food companies can be required to list all ingredients in their foods and additives, but regulators are required to provide importer companies the same confidentiality afforded domestic ones — i.e. no requesting, say, the formula for Coca-Cola to verify nutrition information and then sharing it with a local producer. So those food labels should still tell you whether or not you can \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">pronounce what you're eating\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Organic Products:\u003c/strong> Countries can enforce organic standards and are encouraged to come up with a way to unify them across borders. But there's no provision about whether stricter or looser standards should prevail. According to the agreement's draft text, if a country \"maintains requirements relating to the production, processing, or labeling of products as organic, it shall enforce such requirements.\" the U.S.T.R. was unable to provide specifics by press time.\u003c/p>\n\u003cp>\u003cstrong>Challenging other nations' laws:\u003c/strong> The Investor State Dispute Settlement provision — which Elizabeth Warren called \"the TPP clause everyone should oppose\" — gives member states the power to challenge other states' laws that impact trade and sales. This provision gives member states the power to challenge other states' laws that impact trade and sales. The clause is similar to the provision in NAFTA that overturned a Mexican tax on high-fructose corn syrup in favor of American companies' right to sell it, though the TPP does contain explicit language giving countries the right to \"regulate in the public interest.\" No word yet from USTR\u003cstrong> \u003c/strong>on whether labeling provisions for genetic modification and country of origin would reach that standard, or who defines \"public interest.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times \u003cem>best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Move Over, Yellow 6. More Natural Colors From Plants Are Coming",
"title": "Move Over, Yellow 6. More Natural Colors From Plants Are Coming",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.",
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"description": "From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could A Mushroom Save The Honeybee?",
"title": "Could A Mushroom Save The Honeybee?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_101995\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg\" alt=\"A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms.\" width=\"1438\" height=\"1078\" class=\"size-full wp-image-101995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-960x720.jpg 960w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms. \u003ccite>(Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honeybees need a healthy diet of pollen, nectar and water. But at a bee laboratory in eastern Washington state, \u003ca href=\"http://entomology.wsu.edu/blog/faculty/pullman/sheppard/\">Steve Sheppard\u003c/a> fills their feeding tubes with murky brown liquid from the forest.\u003c/p>\n\u003cp>His bees are getting a healthy dose of mushroom juice.\u003c/p>\n\u003cp>\"If this does what we hope, it will be truly revolutionary,\" says Sheppard, who heads the Department of Entomology at Washington State University. \"Beekeepers are running out of options.\"\u003c/p>\n\u003cp>Commercial honeybees, which pollinate $15 billion worth of crops in the United States annually, have teetered on the brink of collapse for nearly a decade. A third of all bee colonies have died each year since 2006, on average, according to the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Scientists say the mysterious phenomenon, known as colony collapse disorder, may be the result of at least \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006481\" target=\"_blank\">60 environmental factors\u003c/a> that combine to cripple honeybees — including pesticides, disease, malnutrition, loss of habitat and climate change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beekeepers, however, say the honeybee's single greatest threat is a virus-carrying parasite called the varroa mite.\u003c/p>\n\u003cp>Sheppard has spent decades breeding western honeybees to better tolerate the mite and its viruses. But he hasn't had much success, he says.\u003c/p>\n\u003cp>Varroa mites have devastated U.S. beehives since the late 1980s, when they arrived here from Asia. In 1996, half of the colonies east of the Mississippi River died due to mite infestations.\u003c/p>\n\u003cp>https://youtu.be/Y_lqIUlON1s\u003c/p>\n\u003cp>The reddish-brown pests, which are no bigger than the head of a pin, invade colonies and multiply rapidly. They \u003ca href=\"http://www.ars.usda.gov/Research/docs.htm?docid=2744&page=14\" target=\"_blank\">hide among bee larvae\u003c/a> developing in the honeycomb, feed on infant bee blood and lay several eggs each.\u003c/p>\n\u003cp>\"It would be like having something the size of a pancake feeding on you,\" Sheppard says.\u003c/p>\n\u003cp>Honeybees that emerge from the infected hives typically carry illnesses, like a virus that results in deformed wings that prevent bees from flying.\u003c/p>\n\u003cp>If beekeepers don't intervene, the varroa mite can destroy a colony in less than two years. Meanwhile, the pest reproduces so rapidly, it builds resistance to chemical pesticides more quickly than solutions can be invented, Sheppard says.\u003c/p>\n\u003cp>That's why he decided to try an unconventional approach last year, after local mushroom expert \u003ca href=\"http://www.fungi.com/about-paul-stamets.html\">Paul Stamets\u003c/a> called him with an idea to help arm the honeybee in its fight against the mite.\u003c/p>\n\u003cp>\"We've gone to the moon, we've gone to Mars, but we don't know the way of the bee?\" says Stamets, who owns the medicinal mushroom company Fungi Perfecti near Olympia, Wash.\u003c/p>\n\u003cp>The self-taught mycologist says he noticed a relationship between honeybees and mushrooms when he observed bees sipping on sugar-rich fungal roots growing in his backyard.\u003c/p>\n\u003cp>\"I looked down, and they were sucking on my mycelium,\" he says.\u003c/p>\n\u003cp>Now he thinks he knows why.\u003c/p>\n\u003cp>In recent years, his research has shown that rare fungi found in the old-growth forests of western Washington can help fight other viruses and diseases, including tuberculosis, smallpox and bird flu. He wondered if the honeybee would see similar health benefits from wood-rotting mushrooms.\u003c/p>\n\u003cp>\"Bees have immune systems, just like we do,\" he says. \"These mushrooms are like miniature pharmaceutical factories.\"\u003c/p>\n\u003cp>Stamets and Sheppard are feeding liquid extracts of those forest mushrooms to mite-infected honeybees. Initial findings suggest that five species of the wood-rotting fungi can reduce the honeybees' viruses and increase their lifespans.\u003c/p>\n\u003cp>In addition, the scientists are trying to fight honeybee viruses by taking aim at the varroa mite itself. Insect-killing fungi have been used as an alternative to synthetic chemical pesticides for years, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20512613\" target=\"_blank\">previous studies\u003c/a> show that one type of entomopathogenic fungus can weaken varroa mites in beehives.\u003c/p>\n\u003cfigure id=\"attachment_101996\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg\" alt=\"Paul Stamets cultures mycelium at his laboratory near Olympia, Wash.\" width=\"1891\" height=\"1063\" class=\"size-full wp-image-101996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-960x540.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Paul Stamets cultures mycelium at his laboratory near Olympia, Wash. \u003ccite>( Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Stamets thinks \u003ca href=\"http://www.google.com/patents/US7122176\" target=\"_blank\">his version of the fungus\u003c/a> will be more effective. So far, the results of the experiments in Sheppard's lab look promising.\u003c/p>\n\u003cp>\"The product seems to be killing mites without harming bees,\" Sheppard says.\u003c/p>\n\u003cp>This fall, the scientists plan to expand both experiments by partnering with commercial beekeepers like Eric Olson, who runs the largest commercial beekeeping operation in Washington.\u003c/p>\n\u003cp>Olson says two-thirds of his beehives died five years ago because of a varroa mite infestation. After several years successfully controlling the pest, he arrived this year in California for almond pollination season and nearly half of his bees had died during the winter.\u003c/p>\n\u003cp>He spent $770,000 to buy replacement hives, he says.\u003c/p>\n\u003cp>\"I was lucky that I had the cash and the connections to recover from that,\" he says.\u003c/p>\n\u003cp>Olson recently donated about $50,000 to Sheppard's department to help find a solution to the mite. Looking at the bees in one of his hives, he says, \"I'm really concerned about whether these little girls will survive.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.opb.org/contributor/ken-christensen/\">Ken Christensen\u003c/a> is an associate video producer at KCTS9 in Seattle, Wash., as part of \u003ca href=\"http://earthfix.info/\">EarthFix,\u003c/a> a public media collaboration reporting on the environment. This \u003ca href=\"http://www.opb.org/news/article/could-a-mushroom-save-the-honeybee/\">story\u003c/a> first appeared on the EarthFix site.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://earthfix.info/\">ERTHFX\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The bees that pollinate crops are on the brink of collapse. One big reason why: a virus-carrying mite. Now, researchers think a rare fungi could boost bees' immune system and attack the mite itself.",
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"description": "The bees that pollinate crops are on the brink of collapse. One big reason why: a virus-carrying mite. Now, researchers think a rare fungi could boost bees' immune system and attack the mite itself.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101995\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg\" alt=\"A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms.\" width=\"1438\" height=\"1078\" class=\"size-full wp-image-101995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-960x720.jpg 960w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms. \u003ccite>(Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honeybees need a healthy diet of pollen, nectar and water. But at a bee laboratory in eastern Washington state, \u003ca href=\"http://entomology.wsu.edu/blog/faculty/pullman/sheppard/\">Steve Sheppard\u003c/a> fills their feeding tubes with murky brown liquid from the forest.\u003c/p>\n\u003cp>His bees are getting a healthy dose of mushroom juice.\u003c/p>\n\u003cp>\"If this does what we hope, it will be truly revolutionary,\" says Sheppard, who heads the Department of Entomology at Washington State University. \"Beekeepers are running out of options.\"\u003c/p>\n\u003cp>Commercial honeybees, which pollinate $15 billion worth of crops in the United States annually, have teetered on the brink of collapse for nearly a decade. A third of all bee colonies have died each year since 2006, on average, according to the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Scientists say the mysterious phenomenon, known as colony collapse disorder, may be the result of at least \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006481\" target=\"_blank\">60 environmental factors\u003c/a> that combine to cripple honeybees — including pesticides, disease, malnutrition, loss of habitat and climate change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beekeepers, however, say the honeybee's single greatest threat is a virus-carrying parasite called the varroa mite.\u003c/p>\n\u003cp>Sheppard has spent decades breeding western honeybees to better tolerate the mite and its viruses. But he hasn't had much success, he says.\u003c/p>\n\u003cp>Varroa mites have devastated U.S. beehives since the late 1980s, when they arrived here from Asia. In 1996, half of the colonies east of the Mississippi River died due to mite infestations.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y_lqIUlON1s'\n title='//www.youtube.com/embed/Y_lqIUlON1s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The reddish-brown pests, which are no bigger than the head of a pin, invade colonies and multiply rapidly. They \u003ca href=\"http://www.ars.usda.gov/Research/docs.htm?docid=2744&page=14\" target=\"_blank\">hide among bee larvae\u003c/a> developing in the honeycomb, feed on infant bee blood and lay several eggs each.\u003c/p>\n\u003cp>\"It would be like having something the size of a pancake feeding on you,\" Sheppard says.\u003c/p>\n\u003cp>Honeybees that emerge from the infected hives typically carry illnesses, like a virus that results in deformed wings that prevent bees from flying.\u003c/p>\n\u003cp>If beekeepers don't intervene, the varroa mite can destroy a colony in less than two years. Meanwhile, the pest reproduces so rapidly, it builds resistance to chemical pesticides more quickly than solutions can be invented, Sheppard says.\u003c/p>\n\u003cp>That's why he decided to try an unconventional approach last year, after local mushroom expert \u003ca href=\"http://www.fungi.com/about-paul-stamets.html\">Paul Stamets\u003c/a> called him with an idea to help arm the honeybee in its fight against the mite.\u003c/p>\n\u003cp>\"We've gone to the moon, we've gone to Mars, but we don't know the way of the bee?\" says Stamets, who owns the medicinal mushroom company Fungi Perfecti near Olympia, Wash.\u003c/p>\n\u003cp>The self-taught mycologist says he noticed a relationship between honeybees and mushrooms when he observed bees sipping on sugar-rich fungal roots growing in his backyard.\u003c/p>\n\u003cp>\"I looked down, and they were sucking on my mycelium,\" he says.\u003c/p>\n\u003cp>Now he thinks he knows why.\u003c/p>\n\u003cp>In recent years, his research has shown that rare fungi found in the old-growth forests of western Washington can help fight other viruses and diseases, including tuberculosis, smallpox and bird flu. He wondered if the honeybee would see similar health benefits from wood-rotting mushrooms.\u003c/p>\n\u003cp>\"Bees have immune systems, just like we do,\" he says. \"These mushrooms are like miniature pharmaceutical factories.\"\u003c/p>\n\u003cp>Stamets and Sheppard are feeding liquid extracts of those forest mushrooms to mite-infected honeybees. Initial findings suggest that five species of the wood-rotting fungi can reduce the honeybees' viruses and increase their lifespans.\u003c/p>\n\u003cp>In addition, the scientists are trying to fight honeybee viruses by taking aim at the varroa mite itself. Insect-killing fungi have been used as an alternative to synthetic chemical pesticides for years, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20512613\" target=\"_blank\">previous studies\u003c/a> show that one type of entomopathogenic fungus can weaken varroa mites in beehives.\u003c/p>\n\u003cfigure id=\"attachment_101996\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg\" alt=\"Paul Stamets cultures mycelium at his laboratory near Olympia, Wash.\" width=\"1891\" height=\"1063\" class=\"size-full wp-image-101996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-960x540.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Paul Stamets cultures mycelium at his laboratory near Olympia, Wash. \u003ccite>( Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Stamets thinks \u003ca href=\"http://www.google.com/patents/US7122176\" target=\"_blank\">his version of the fungus\u003c/a> will be more effective. So far, the results of the experiments in Sheppard's lab look promising.\u003c/p>\n\u003cp>\"The product seems to be killing mites without harming bees,\" Sheppard says.\u003c/p>\n\u003cp>This fall, the scientists plan to expand both experiments by partnering with commercial beekeepers like Eric Olson, who runs the largest commercial beekeeping operation in Washington.\u003c/p>\n\u003cp>Olson says two-thirds of his beehives died five years ago because of a varroa mite infestation. After several years successfully controlling the pest, he arrived this year in California for almond pollination season and nearly half of his bees had died during the winter.\u003c/p>\n\u003cp>He spent $770,000 to buy replacement hives, he says.\u003c/p>\n\u003cp>\"I was lucky that I had the cash and the connections to recover from that,\" he says.\u003c/p>\n\u003cp>Olson recently donated about $50,000 to Sheppard's department to help find a solution to the mite. Looking at the bees in one of his hives, he says, \"I'm really concerned about whether these little girls will survive.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.opb.org/contributor/ken-christensen/\">Ken Christensen\u003c/a> is an associate video producer at KCTS9 in Seattle, Wash., as part of \u003ca href=\"http://earthfix.info/\">EarthFix,\u003c/a> a public media collaboration reporting on the environment. This \u003ca href=\"http://www.opb.org/news/article/could-a-mushroom-save-the-honeybee/\">story\u003c/a> first appeared on the EarthFix site.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://earthfix.info/\">ERTHFX\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "California's Vineyards Pressed To Turn Less Water Into Wine",
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"content": "\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "California wineries use between 2.5 and 6 gallons of water to make a gallon of wine, not including irrigation water and other needs. But drought is forcing the industry to conserve in new ways.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
"title": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150924_me_scientists_tap_seed_vault_to_rebuild_a_vital_collection_stranded_by_war.mp3\u003c/p>\n\u003cp>Halfway between mainland Norway and the North Pole, there's an underground \u003ca href=\"https://www.croptrust.org/what-we-do/svalbard-global-seed-vault/\">vault\u003c/a> filled with seeds. It's sometimes called the \"doomsday vault.\"\u003c/p>\n\u003cp>For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.\u003c/p>\n\u003cp>Now, for the first time, they're about to bring some seeds back out.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.icarda.org/\">International Center for Agricultural Research in the Dry Areas\u003c/a> wants to make the withdrawal. ICARDA works in areas across North Africa, the Middle East and Central Asia and has an important collection of seeds in the vault — more than 135,000 different samples of crops that farmers have planted in these regions for thousands of years plus wild relatives of those crops. Among the most important are wheat, barley, chickpeas and lentils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.croptrust.org/luigi-guarino/\">Luigi Guarino\u003c/a>, a scientist with the \u003ca href=\"https://www.croptrust.org/\">Global Crop Diversity Trust\u003c/a>, which was set up to help secure seed collections around the world, says many of ICARDA's seeds were collected decades ago. Scientists would have a very hard time finding many of these varieties today. \"It's material that in many cases is no longer grown in the field,\" he says.\u003c/p>\n\u003cp>Plant breeders treasure these seeds. Hidden in collections like these, they may find plants that can survive new diseases, or thrive in a changing climate. These seeds could be the building blocks for new varieties that farmers may need in the future.\u003c/p>\n\u003cp>For decades, ICARDA stored its seeds in a refrigerated room at its headquarters and shared them with other researchers in other countries. A few years ago, it sent a backup copy of the whole collection to the doomsday vault.\u003c/p>\n\u003cp>This was \u003ca href=\"http://www.icarda.org/update/icarda-receives-gregor-mendel-innovation-prize-ensuring-safekeeping-its-genebank-collection#sthash.fDcFxx62.dpbs\">just in time\u003c/a>, because ICARDA is based in Aleppo, Syria, which has been caught up in that country's ongoing violence. Most of ICARDA's scientists have left the country.\u003c/p>\n\u003cp>Guarino says the seed collection is still in Aleppo, but it's really hard to use it. \"On occasion, staff from Aleppo do go there to retrieve seeds to fulfill requests, but that's just becoming too difficult now,\" he says.\u003c/p>\n\u003cp>So ICARDA has decided to rebuild its seed collection in Morocco. To do so, it's asking to retrieve part of its seed backup from that Arctic vault — officially called the Global Seed Vault. It's carved into the side of a frozen mountain in the Norwegian-controlled archipelago called Svalbard.\u003c/p>\n\u003cp>ICARDA could have reconstituted its collection from seeds that it had shared with other seed banks, but the backup copy at Svalbard had been generated more recently, and it was conveniently all in one place.\u003c/p>\n\u003cp>The keepers of the vault will haul out 130 boxes containing tens of thousands of small aluminum packets, each one filled with seeds.\u003c/p>\n\u003cp>ICARDA scientists in Morocco and Lebanon will grow new plants from those seeds harvesting duplicate copies.\u003c/p>\n\u003cp>Most will stay at ICARDA's new seed collection, available for sharing with plant breeders around the world. But one set will return to the vault in Svalbard — just in case there's another emergency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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 Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150924_me_scientists_tap_seed_vault_to_rebuild_a_vital_collection_stranded_by_war.mp3\u003c/p>\n\u003cp>Halfway between mainland Norway and the North Pole, there's an underground \u003ca href=\"https://www.croptrust.org/what-we-do/svalbard-global-seed-vault/\">vault\u003c/a> filled with seeds. It's sometimes called the \"doomsday vault.\"\u003c/p>\n\u003cp>For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.\u003c/p>\n\u003cp>Now, for the first time, they're about to bring some seeds back out.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.icarda.org/\">International Center for Agricultural Research in the Dry Areas\u003c/a> wants to make the withdrawal. ICARDA works in areas across North Africa, the Middle East and Central Asia and has an important collection of seeds in the vault — more than 135,000 different samples of crops that farmers have planted in these regions for thousands of years plus wild relatives of those crops. Among the most important are wheat, barley, chickpeas and lentils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.croptrust.org/luigi-guarino/\">Luigi Guarino\u003c/a>, a scientist with the \u003ca href=\"https://www.croptrust.org/\">Global Crop Diversity Trust\u003c/a>, which was set up to help secure seed collections around the world, says many of ICARDA's seeds were collected decades ago. Scientists would have a very hard time finding many of these varieties today. \"It's material that in many cases is no longer grown in the field,\" he says.\u003c/p>\n\u003cp>Plant breeders treasure these seeds. Hidden in collections like these, they may find plants that can survive new diseases, or thrive in a changing climate. These seeds could be the building blocks for new varieties that farmers may need in the future.\u003c/p>\n\u003cp>For decades, ICARDA stored its seeds in a refrigerated room at its headquarters and shared them with other researchers in other countries. A few years ago, it sent a backup copy of the whole collection to the doomsday vault.\u003c/p>\n\u003cp>This was \u003ca href=\"http://www.icarda.org/update/icarda-receives-gregor-mendel-innovation-prize-ensuring-safekeeping-its-genebank-collection#sthash.fDcFxx62.dpbs\">just in time\u003c/a>, because ICARDA is based in Aleppo, Syria, which has been caught up in that country's ongoing violence. Most of ICARDA's scientists have left the country.\u003c/p>\n\u003cp>Guarino says the seed collection is still in Aleppo, but it's really hard to use it. \"On occasion, staff from Aleppo do go there to retrieve seeds to fulfill requests, but that's just becoming too difficult now,\" he says.\u003c/p>\n\u003cp>So ICARDA has decided to rebuild its seed collection in Morocco. To do so, it's asking to retrieve part of its seed backup from that Arctic vault — officially called the Global Seed Vault. It's carved into the side of a frozen mountain in the Norwegian-controlled archipelago called Svalbard.\u003c/p>\n\u003cp>ICARDA could have reconstituted its collection from seeds that it had shared with other seed banks, but the backup copy at Svalbard had been generated more recently, and it was conveniently all in one place.\u003c/p>\n\u003cp>The keepers of the vault will haul out 130 boxes containing tens of thousands of small aluminum packets, each one filled with seeds.\u003c/p>\n\u003cp>ICARDA scientists in Morocco and Lebanon will grow new plants from those seeds harvesting duplicate copies.\u003c/p>\n\u003cp>Most will stay at ICARDA's new seed collection, available for sharing with plant breeders around the world. But one set will return to the vault in Svalbard — just in case there's another emergency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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 Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else",
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"content": "\u003cp>The wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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 wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "The Secret To The Inuit High-Fat Diet May Be Good Genes",
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"content": "\u003cp>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"title": "Forum",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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