Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram
Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration
Taking High-Heat Tandoor Techniques To The Backyard Grill
Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say
Binge Drinking Among Women Is Both Dangerous And Overlooked
FDA Releases Rules To Strengthen Safety Of Food Supply
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Those Beans Would Look Great On Instagram","publishDate":1595446546,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Remember the early days of the pandemic when shoppers scoured grocery shelves for flour, yeast and beans? Since then, we've seen ample evidence of people \u003ca href=\"https://www.instagram.com/explore/tags/sourdough/?hl=en\">baking sourdough\u003c/a> and \u003ca href=\"https://www.instagram.com/explore/tags/bananabread/?hl=en\">banana bread\u003c/a> on social media ... but what about all those beans?\u003c/p>\n\u003cp>Bean sales shot up 70% in March, says Tim D. McGreevy, CEO of \u003ca href=\"https://www.usapulses.org/\">USA Pulses\u003c/a>, a not-for-profit lobbying group representing the dried pea, lentil and chickpea industry. He adds that the trend has diminished but not entirely stopped. In June, orders were still 30% higher than normal.\u003c/p>\n\u003cp>\"I went out, I bought pounds of beans and put them proudly on my shelf,\" says \u003ca href=\"https://www.pomona.edu/directory/people/kyla-wazana-tompkins\">Kyla Wazana Tompkins\u003c/a>, a Pomona College professor and former food writer. This, in spite of the fact that Tompkins does not even really like beans. \"I went to this primal brain space. I had this survival story in my head and now I've got it on my shelf, and I don't think I'll use them until the actual end times.\"\u003c/p>\n\u003cp>Tompkins is hardly alone. An inquiry on this reporter's Facebook page yielded dozens of stories of bean buyers' remorse. That pains Steven Sando, the proprietor of the high-end heirloom bean company, \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. Back in March, Sando found himself bombarded with orders — more than 17,000 of them, he says. As a result, there's \u003ca href=\"https://www.ranchogordo.com/collections/waitlist-items\">a waiting list\u003c/a> for 20 different varieties of beans on his website. His staff, he says, is struggling to meet demand for items still in stock, such as flageolet and yellow eye beans.\u003c/p>\n\u003cp>\"The thought of them sitting in a dark pantry makes me ill,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But no bean goes unwasted in the well-stocked pantry of Luz Calvo and Catriona Rueda Esquibel. The couple estimate they've got at least 15 pounds of beans on hand right now. Their 2015 cookbook, \u003ca href=\"https://www.amazon.com/Decolonize-Your-Diet-Plant-Based-Mexican-American/dp/1551525925\">\u003cem>Decolonize Your Diet: Plant-Based Mexican-American Recipes For Health And Healing\u003c/em>\u003c/a>, draws on family culinary traditions and documents how the two nourished themselves while Calvo was being treated for cancer. Cooking beans, they say, can deepen a connection to community.\u003c/p>\n\u003cp>\"They're a way to honor our ancestors,\" Calvo says. \"And they make you feel good when you eat them.\"\u003c/p>\n\u003cp>Still, although beans may be a delicious, meaningful part of foodways from around the world, they do somewhat lack the Instagram charisma of a pillowy loaf of homemade bread. \"Maybe there's not the brag factor of sourdough,\" Calvo concedes. Esquibel adds that while cooking beans is spiritually sustaining, there's little in the way of mastery to show off about. \"Like, 'Oh, I conquered a pot of beans,' \" she says.\u003c/p>\n\u003cp>The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie \u003cem>All About Eve\u003c/em>. When Bette Davis says, \"Fasten your seat belts, it's going to be a bumpy night,\" that's when you add salt, he says. And when she says \"Funny business, a woman's career,\" start checking them because they're probably done.\u003c/p>\n\u003cp>But to slightly misquote another classic movie — \u003cem>Casablanca — \u003c/em>it doesn't take much to see the problems of us little people don't amount to a hill of beans in this crazy world. Bean consumers, here's looking at you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was edited for radio by Rose Friedman and adapted for the Web by Neda Ulaby and Petra Mayer.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Sourdough+Is+A+Social+Media+Star+%E2%80%94+But+Those+Beans+Would+Look+Great+On+Instagram&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"After panicked shoppers emptied grocery store shelves of flour and beans this spring, we saw plenty of evidence of home bakers' work on social media. But what about all the beans people stockpiled?","status":"publish","parent":0,"modified":1621633818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":607},"headData":{"title":"Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram | KQED","description":"After panicked shoppers emptied grocery store shelves of flour and beans this spring, we saw plenty of evidence of home bakers' work on social media. But what about all the beans people stockpiled?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram","datePublished":"2020-07-22T19:35:46.000Z","dateModified":"2021-05-21T21:50:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138301 https://ww2.kqed.org/bayareabites/?p=138301","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/22/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram/","disqusTitle":"Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram","nprImageCredit":"Matthew Mead","nprByline":"Neda Ulaby | All Things Considered","nprImageAgency":"AP","nprStoryId":"892258093","nprApiLink":"http://api.npr.org/query?id=892258093&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/20/892258093/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram?ft=nprml&f=892258093","nprRetrievedStory":"1","nprPubDate":"Mon, 20 Jul 2020 16:25:00 -0400","nprStoryDate":"Mon, 20 Jul 2020 16:09:00 -0400","nprLastModifiedDate":"Mon, 20 Jul 2020 16:23:39 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/07/20200720_atc_sourdough_is_a_social_media_star_but_those_beans_would_look_great_on_instagram.mp3?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","nprAudioM3u":"http://api.npr.org/m3u/1893227115-9294c1.m3u?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","path":"/bayareabites/138301/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/07/20200720_atc_sourdough_is_a_social_media_star_but_those_beans_would_look_great_on_instagram.mp3?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember the early days of the pandemic when shoppers scoured grocery shelves for flour, yeast and beans? Since then, we've seen ample evidence of people \u003ca href=\"https://www.instagram.com/explore/tags/sourdough/?hl=en\">baking sourdough\u003c/a> and \u003ca href=\"https://www.instagram.com/explore/tags/bananabread/?hl=en\">banana bread\u003c/a> on social media ... but what about all those beans?\u003c/p>\n\u003cp>Bean sales shot up 70% in March, says Tim D. McGreevy, CEO of \u003ca href=\"https://www.usapulses.org/\">USA Pulses\u003c/a>, a not-for-profit lobbying group representing the dried pea, lentil and chickpea industry. He adds that the trend has diminished but not entirely stopped. In June, orders were still 30% higher than normal.\u003c/p>\n\u003cp>\"I went out, I bought pounds of beans and put them proudly on my shelf,\" says \u003ca href=\"https://www.pomona.edu/directory/people/kyla-wazana-tompkins\">Kyla Wazana Tompkins\u003c/a>, a Pomona College professor and former food writer. This, in spite of the fact that Tompkins does not even really like beans. \"I went to this primal brain space. I had this survival story in my head and now I've got it on my shelf, and I don't think I'll use them until the actual end times.\"\u003c/p>\n\u003cp>Tompkins is hardly alone. An inquiry on this reporter's Facebook page yielded dozens of stories of bean buyers' remorse. That pains Steven Sando, the proprietor of the high-end heirloom bean company, \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. Back in March, Sando found himself bombarded with orders — more than 17,000 of them, he says. As a result, there's \u003ca href=\"https://www.ranchogordo.com/collections/waitlist-items\">a waiting list\u003c/a> for 20 different varieties of beans on his website. His staff, he says, is struggling to meet demand for items still in stock, such as flageolet and yellow eye beans.\u003c/p>\n\u003cp>\"The thought of them sitting in a dark pantry makes me ill,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But no bean goes unwasted in the well-stocked pantry of Luz Calvo and Catriona Rueda Esquibel. The couple estimate they've got at least 15 pounds of beans on hand right now. Their 2015 cookbook, \u003ca href=\"https://www.amazon.com/Decolonize-Your-Diet-Plant-Based-Mexican-American/dp/1551525925\">\u003cem>Decolonize Your Diet: Plant-Based Mexican-American Recipes For Health And Healing\u003c/em>\u003c/a>, draws on family culinary traditions and documents how the two nourished themselves while Calvo was being treated for cancer. Cooking beans, they say, can deepen a connection to community.\u003c/p>\n\u003cp>\"They're a way to honor our ancestors,\" Calvo says. \"And they make you feel good when you eat them.\"\u003c/p>\n\u003cp>Still, although beans may be a delicious, meaningful part of foodways from around the world, they do somewhat lack the Instagram charisma of a pillowy loaf of homemade bread. \"Maybe there's not the brag factor of sourdough,\" Calvo concedes. Esquibel adds that while cooking beans is spiritually sustaining, there's little in the way of mastery to show off about. \"Like, 'Oh, I conquered a pot of beans,' \" she says.\u003c/p>\n\u003cp>The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie \u003cem>All About Eve\u003c/em>. When Bette Davis says, \"Fasten your seat belts, it's going to be a bumpy night,\" that's when you add salt, he says. And when she says \"Funny business, a woman's career,\" start checking them because they're probably done.\u003c/p>\n\u003cp>But to slightly misquote another classic movie — \u003cem>Casablanca — \u003c/em>it doesn't take much to see the problems of us little people don't amount to a hill of beans in this crazy world. Bean consumers, here's looking at you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was edited for radio by Rose Friedman and adapted for the Web by Neda Ulaby and Petra Mayer.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Sourdough+Is+A+Social+Media+Star+%E2%80%94+But+Those+Beans+Would+Look+Great+On+Instagram&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138301/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram","authors":["byline_bayareabites_138301"],"categories":["bayareabites_17082","bayareabites_10028","bayareabites_4084"],"tags":["bayareabites_10995","bayareabites_1931","bayareabites_16549","bayareabites_16876","bayareabites_16557","bayareabites_14775","bayareabites_16875","bayareabites_16874","bayareabites_16749","bayareabites_16873"],"featImg":"bayareabites_138302","label":"bayareabites"},"bayareabites_115179":{"type":"posts","id":"bayareabites_115179","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115179","score":null,"sort":[1486675417000]},"guestAuthors":[],"slug":"amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","title":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration","publishDate":1486675417,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants in the wake of President Trump's new policies.","status":"publish","parent":0,"modified":1552435747,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":848},"headData":{"title":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration | KQED","description":"From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants in the wake of President Trump's new policies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration","datePublished":"2017-02-09T21:23:37.000Z","dateModified":"2019-03-13T00:09:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115179 https://ww2.kqed.org/bayareabites/?p=115179","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/09/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration/","disqusTitle":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Allison Aubrey","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"NPR","nprStoryId":"514133875","nprApiLink":"http://api.npr.org/query?id=514133875&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/08/514133875/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration?ft=nprml&f=514133875","nprRetrievedStory":"1","nprPubDate":"Thu, 09 Feb 2017 00:07:00 -0500","nprStoryDate":"Wed, 08 Feb 2017 16:59:00 -0500","nprLastModifiedDate":"Thu, 09 Feb 2017 00:07:43 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","nprAudioM3u":"http://api.npr.org/m3u/1514177848-a298e0.m3u?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","audioTrackLength":248,"path":"/bayareabites/115179/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115179/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","authors":["byline_bayareabites_115179"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_10995","bayareabites_11497","bayareabites_392"],"featImg":"bayareabites_115180","label":"source_bayareabites_115179"},"bayareabites_64424":{"type":"posts","id":"bayareabites_64424","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64424","score":null,"sort":[1372787237000]},"guestAuthors":[],"slug":"taking-high-heat-tandoor-techniques-to-the-backyard-grill","title":"Taking High-Heat Tandoor Techniques To The Backyard Grill","publishDate":1372787237,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64428\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor-1024x575.jpg\" alt=\"Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64428\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130701_atc_20.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">The Salt at NPR\u003c/a> (7/2/13)\u003c/p>\n\u003cp>In America, summer grilling generally means heading to the backyard and throwing some hot dogs, burgers and maybe vegetable skewers on the fire. But in India and Pakistan, where summers last for seven months, grilling takes on a whole new level of sophistication.\u003c/p>\n\u003cp>For starters, forget the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">gas versus charcoal grill debate\u003c/a>. Many cooks in the Indian subcontinent grill using tandoor ovens that they adopted from the Middle East, says chef and writer Madhur Jaffrey, an authority on flavors and techniques from the region.\u003c/p>\n\u003cp>Originally, all tandoors were clay and kept outdoors. When heated, they can reach 750 to 900 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/137925987/at-home-with-madhur-jaffrey-simple-delectable-dishes-from-india-pakistan-banglad\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/madhur-jaffrey-book.jpg\" alt=\"At Home with Madhur Jaffrey. Simple, Delectable Dishes from India, Pakistan, Bangladesh, & Sri Lanka\" width=\"300\" height=\"411\" class=\"alignleft size-full wp-image-64429\">\u003c/a>\"You have to get used to putting your hand in that,\" Jaffrey tells Robert Siegel on \u003cem>All Things Considered\u003c/em>. \"It's a whole technique, which ... generations of people, one after the other, learned how to do.\"\u003c/p>\n\u003cp>Interestingly, tandoors are relative newcomers to Indian cooking, she says, only entering the mainstream after 1947, when India was partitioned and Pakistan was formed. Hindu refugees who fled from Pakistan brought little tandoors with them.\u003c/p>\n\u003cp>\"Before that, the country of India as a whole had not heard of tandoors,\" she says. \"But now they are everywhere.\"\u003c/p>\n\u003cp>Jaffrey says cooking at such a high heat does something magical to food, especially meat like chicken. \"The juices are sealed and the spices go right into the chicken, and then it cooks quite fast, and it's very tender,\" she says.\u003c/p>\n\u003cp>Unfortunately, it's not that easy to set up a tandoor oven in your own American backyard. Even the cheap ones need regular maintenance, including rubbing on new clay. But you can still adapt the same recipes for gas or charcoal grills.\u003c/p>\n\u003cp>One of Jaffrey's favorite recipes is a Chappali Kebab. \"It's like a hamburger,\" she says, stuffed with crushed coriander and cumin, tomatoes, green chilies and onions.\u003c/p>\n\u003cp>\"They're absolutely scrumptious and delicious,\" she says.\u003c/p>\n\u003cp>And don't forget grilled potatoes on the side. Jaffrey boils a few, before coating them in a mixture of ground coriander, chili powder, turmeric and cumin.\u003c/p>\n\u003cp>\"They brown on the grill with all these spices around them. But they're already boiled, so the spices don't burn,\" she says. \"It's just gorgeous.\"\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jaffrey's Recipe: Turkey Chappali Kebabs\u003c/h3>\n\u003cp>\u003cem>\u003cstrong>Editor's Note:\u003c/strong> Jaffrey shared this recipe, adapted for use without a tandoor oven.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. You can fry them in a pan with oil or cook on the grill like you would with hamburgers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 patties\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons plain yogurt\u003c/p>\n\u003cp>1 pound ground turkey (preferably a mixture of light and dark meat)\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin\u003c/p>\n\u003cp>1/4 cup finely chopped fresh mint\u003c/p>\n\u003cp>1/2 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon finely grated peeled fresh ginger\u003c/p>\n\u003cp>5 tablespoons olive or canola oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Spoon the yogurt into a small sieve and set it over a cup to drain. Ten minutes will do it, but longer will not hurt.\u003c/p>\n\u003cp>Put the drained yogurt and all the ingredients except the oil in a bowl and mix well. Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.\u003c/p>\n\u003cp>Divide the meat into six portions and form balls. Flatten the balls to make 3 1/2-inch clean-edged patties.\u003c/p>\n\u003cp>Pour the oil into a large frying pan and set over medium-high heat. When hot, put in as many patties as well fit in easily and fry about 1 minute or less on each side or until browned. Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Make all the patties this way and serve hot.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em>\u003cem> \u003c/em>At Home with Madhur Jaffrey. \u003cem>Copyright 2010 by Madhur Jaffrey. Published by Knopf. Reprinted by permission\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Food Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/27/186484317/gathering-around-the-global-grill\">Gathering Around the Global Grill\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">The Great Charcoal Debate: Briquettes Vs. Lumps?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.","status":"publish","parent":0,"modified":1372787237,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":830},"headData":{"title":"Taking High-Heat Tandoor Techniques To The Backyard Grill | KQED","description":"It's not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taking High-Heat Tandoor Techniques To The Backyard Grill","datePublished":"2013-07-02T17:47:17.000Z","dateModified":"2013-07-02T17:47:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64424 http://blogs.kqed.org/bayareabites/?p=64424","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/02/taking-high-heat-tandoor-techniques-to-the-backyard-grill/","disqusTitle":"Taking High-Heat Tandoor Techniques To The Backyard Grill","nprByline":"NPR Staff","nprStoryId":"197652733","nprApiLink":"http://api.npr.org/query?id=197652733&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill?ft=3&f=197652733","nprRetrievedStory":"1","nprPubDate":"Tue, 02 Jul 2013 07:24:00 -0400","nprStoryDate":"Mon, 01 Jul 2013 15:00:00 -0400","nprLastModifiedDate":"Tue, 02 Jul 2013 07:24:53 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130701_atc_20.mp3?orgId=1&topicId=1053&ft=3&f=197652733","nprAudioM3u":"http://api.npr.org/m3u/1197739709-eb3c20.m3u?orgId=1&topicId=1053&ft=3&f=197652733","path":"/bayareabites/64424/taking-high-heat-tandoor-techniques-to-the-backyard-grill","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130701_atc_20.mp3?orgId=1&topicId=1053&ft=3&f=197652733","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64428\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor-1024x575.jpg\" alt=\"Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64428\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130701_atc_20.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">The Salt at NPR\u003c/a> (7/2/13)\u003c/p>\n\u003cp>In America, summer grilling generally means heading to the backyard and throwing some hot dogs, burgers and maybe vegetable skewers on the fire. But in India and Pakistan, where summers last for seven months, grilling takes on a whole new level of sophistication.\u003c/p>\n\u003cp>For starters, forget the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">gas versus charcoal grill debate\u003c/a>. Many cooks in the Indian subcontinent grill using tandoor ovens that they adopted from the Middle East, says chef and writer Madhur Jaffrey, an authority on flavors and techniques from the region.\u003c/p>\n\u003cp>Originally, all tandoors were clay and kept outdoors. When heated, they can reach 750 to 900 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/137925987/at-home-with-madhur-jaffrey-simple-delectable-dishes-from-india-pakistan-banglad\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/madhur-jaffrey-book.jpg\" alt=\"At Home with Madhur Jaffrey. Simple, Delectable Dishes from India, Pakistan, Bangladesh, & Sri Lanka\" width=\"300\" height=\"411\" class=\"alignleft size-full wp-image-64429\">\u003c/a>\"You have to get used to putting your hand in that,\" Jaffrey tells Robert Siegel on \u003cem>All Things Considered\u003c/em>. \"It's a whole technique, which ... generations of people, one after the other, learned how to do.\"\u003c/p>\n\u003cp>Interestingly, tandoors are relative newcomers to Indian cooking, she says, only entering the mainstream after 1947, when India was partitioned and Pakistan was formed. Hindu refugees who fled from Pakistan brought little tandoors with them.\u003c/p>\n\u003cp>\"Before that, the country of India as a whole had not heard of tandoors,\" she says. \"But now they are everywhere.\"\u003c/p>\n\u003cp>Jaffrey says cooking at such a high heat does something magical to food, especially meat like chicken. \"The juices are sealed and the spices go right into the chicken, and then it cooks quite fast, and it's very tender,\" she says.\u003c/p>\n\u003cp>Unfortunately, it's not that easy to set up a tandoor oven in your own American backyard. Even the cheap ones need regular maintenance, including rubbing on new clay. But you can still adapt the same recipes for gas or charcoal grills.\u003c/p>\n\u003cp>One of Jaffrey's favorite recipes is a Chappali Kebab. \"It's like a hamburger,\" she says, stuffed with crushed coriander and cumin, tomatoes, green chilies and onions.\u003c/p>\n\u003cp>\"They're absolutely scrumptious and delicious,\" she says.\u003c/p>\n\u003cp>And don't forget grilled potatoes on the side. Jaffrey boils a few, before coating them in a mixture of ground coriander, chili powder, turmeric and cumin.\u003c/p>\n\u003cp>\"They brown on the grill with all these spices around them. But they're already boiled, so the spices don't burn,\" she says. \"It's just gorgeous.\"\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jaffrey's Recipe: Turkey Chappali Kebabs\u003c/h3>\n\u003cp>\u003cem>\u003cstrong>Editor's Note:\u003c/strong> Jaffrey shared this recipe, adapted for use without a tandoor oven.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. You can fry them in a pan with oil or cook on the grill like you would with hamburgers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 patties\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons plain yogurt\u003c/p>\n\u003cp>1 pound ground turkey (preferably a mixture of light and dark meat)\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin\u003c/p>\n\u003cp>1/4 cup finely chopped fresh mint\u003c/p>\n\u003cp>1/2 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon finely grated peeled fresh ginger\u003c/p>\n\u003cp>5 tablespoons olive or canola oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Spoon the yogurt into a small sieve and set it over a cup to drain. Ten minutes will do it, but longer will not hurt.\u003c/p>\n\u003cp>Put the drained yogurt and all the ingredients except the oil in a bowl and mix well. Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.\u003c/p>\n\u003cp>Divide the meat into six portions and form balls. Flatten the balls to make 3 1/2-inch clean-edged patties.\u003c/p>\n\u003cp>Pour the oil into a large frying pan and set over medium-high heat. When hot, put in as many patties as well fit in easily and fry about 1 minute or less on each side or until browned. Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Make all the patties this way and serve hot.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em>\u003cem> \u003c/em>At Home with Madhur Jaffrey. \u003cem>Copyright 2010 by Madhur Jaffrey. Published by Knopf. Reprinted by permission\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Food Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/27/186484317/gathering-around-the-global-grill\">Gathering Around the Global Grill\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">The Great Charcoal Debate: Briquettes Vs. Lumps?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64424/taking-high-heat-tandoor-techniques-to-the-backyard-grill","authors":["byline_bayareabites_64424"],"categories":["bayareabites_2998","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_10995","bayareabites_11762","bayareabites_2550","bayareabites_324","bayareabites_11922","bayareabites_11920","bayareabites_11921","bayareabites_10921"],"featImg":"bayareabites_64428","label":"bayareabites"},"bayareabites_59052":{"type":"posts","id":"bayareabites_59052","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59052","score":null,"sort":[1364516347000]},"guestAuthors":[],"slug":"farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say","title":"Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say","publishDate":1364516347,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A government sugar subsidy program is often criticized for keeping sugar prices too high. But now prices are falling and the government may buy 400,000 tons of sugar to help struggling sugar processors. Critics say the government's involvement in the sugar business should end.","status":"publish","parent":0,"modified":1364516347,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":931},"headData":{"title":"Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say | KQED","description":"A government sugar subsidy program is often criticized for keeping sugar prices too high. But now prices are falling and the government may buy 400,000 tons of sugar to help struggling sugar processors. Critics say the government's involvement in the sugar business should end.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say","datePublished":"2013-03-29T00:19:07.000Z","dateModified":"2013-03-29T00:19:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59052 http://blogs.kqed.org/bayareabites/?p=59052","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/28/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say/","disqusTitle":"Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say","nprByline":"Dan Bobkoff","nprStoryId":"175569499","nprApiLink":"http://api.npr.org/query?id=175569499&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say?ft=3&f=175569499","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Mar 2013 19:30:00 -0400","nprStoryDate":"Thu, 28 Mar 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 28 Mar 2013 19:30:31 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3?orgId=1&topicId=1006&ft=3&f=175569499","nprAudioM3u":"http://api.npr.org/m3u/1175619059-652cff.m3u?orgId=1&topicId=1006&ft=3&f=175569499","path":"/bayareabites/59052/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3?orgId=1&topicId=1006&ft=3&f=175569499","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59052/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say","authors":["byline_bayareabites_59052"],"categories":["bayareabites_1962","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_10995","bayareabites_135","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_59053","label":"bayareabites"},"bayareabites_54198":{"type":"posts","id":"bayareabites_54198","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54198","score":null,"sort":[1357703432000]},"guestAuthors":[],"slug":"binge-drinking-among-women-is-both-dangerous-and-overlooked","title":"Binge Drinking Among Women Is Both Dangerous And Overlooked","publishDate":1357703432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.","status":"publish","parent":0,"modified":1357703432,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":605},"headData":{"title":"Binge Drinking Among Women Is Both Dangerous And Overlooked | KQED","description":"About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Binge Drinking Among Women Is Both Dangerous And Overlooked","datePublished":"2013-01-09T03:50:32.000Z","dateModified":"2013-01-09T03:50:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54198 http://blogs.kqed.org/bayareabites/?p=54198","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/08/binge-drinking-among-women-is-both-dangerous-and-overlooked/","disqusTitle":"Binge Drinking Among Women Is Both Dangerous And Overlooked","nprByline":"Scott Hensley","nprStoryId":"168875178","nprApiLink":"http://api.npr.org/query?id=168875178&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women?ft=3&f=168875178","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Jan 2013 18:37:00 -0500","nprStoryDate":"Tue, 08 Jan 2013 15:00:00 -0500","nprLastModifiedDate":"Tue, 08 Jan 2013 18:37:49 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3?orgId=1&topicId=1128&ft=3&f=168875178","nprAudioM3u":"http://api.npr.org/m3u/1168902804-6ce0c3.m3u?orgId=1&topicId=1128&ft=3&f=168875178","path":"/bayareabites/54198/binge-drinking-among-women-is-both-dangerous-and-overlooked","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3?orgId=1&topicId=1128&ft=3&f=168875178","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54198/binge-drinking-among-women-is-both-dangerous-and-overlooked","authors":["byline_bayareabites_54198"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_1245","bayareabites_45","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_8359","bayareabites_11015","bayareabites_10995","bayareabites_11016","bayareabites_10994","bayareabites_11018","bayareabites_11017"],"featImg":"bayareabites_54199","label":"bayareabites"},"bayareabites_53902":{"type":"posts","id":"bayareabites_53902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53902","score":null,"sort":[1357343975000]},"guestAuthors":[],"slug":"fda-releases-rules-to-strengthen-safety-of-food-supply","title":"FDA Releases Rules To Strengthen Safety Of Food Supply","publishDate":1357343975,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Two years after a food safety bill became law, the FDA issues a rule to prevent foodborne illness in produce and one to require food manufacturers to have plans in place to prevent contamination. Foodborne illness sickens about 48 million Americans each year.","status":"publish","parent":0,"modified":1357343975,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":625},"headData":{"title":"FDA Releases Rules To Strengthen Safety Of Food Supply | KQED","description":"Two years after a food safety bill became law, the FDA issues a rule to prevent foodborne illness in produce and one to require food manufacturers to have plans in place to prevent contamination. Foodborne illness sickens about 48 million Americans each year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FDA Releases Rules To Strengthen Safety Of Food Supply","datePublished":"2013-01-04T23:59:35.000Z","dateModified":"2013-01-04T23:59:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53902 http://blogs.kqed.org/bayareabites/?p=53902","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/04/fda-releases-rules-to-strengthen-safety-of-food-supply/","disqusTitle":"FDA Releases Rules To Strengthen Safety Of Food Supply","nprByline":"Dan Charles and April Fulton","nprStoryId":"168607713","nprApiLink":"http://api.npr.org/query?id=168607713&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply?ft=3&f=168607713","nprRetrievedStory":"1","nprPubDate":"Fri, 04 Jan 2013 17:58:00 -0500","nprStoryDate":"Fri, 04 Jan 2013 15:00:00 -0500","nprLastModifiedDate":"Fri, 04 Jan 2013 17:58:39 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3?orgId=1&topicId=1128&ft=3&f=168607713","nprAudioM3u":"http://api.npr.org/m3u/1168642078-3b895b.m3u?orgId=1&topicId=1128&ft=3&f=168607713","path":"/bayareabites/53902/fda-releases-rules-to-strengthen-safety-of-food-supply","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3?orgId=1&topicId=1128&ft=3&f=168607713","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53902/fda-releases-rules-to-strengthen-safety-of-food-supply","authors":["byline_bayareabites_53902"],"categories":["bayareabites_1874","bayareabites_45","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_10995","bayareabites_10994","bayareabites_2608","bayareabites_1412","bayareabites_10921"],"featImg":"bayareabites_53903","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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. 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