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"content": "\u003cp>\u003cem>This video and article, originally posted on July 26, 2011, were updated on Nov. 26, 2014.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73277\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/Millie_Hughes-Fulford_in_lab_2011.jpg\">\u003cimg class=\"wp-image-73277 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/Millie_Hughes-Fulford_in_lab_2011-300x169.jpg\" alt=\"Millie Hughes-Fulford in her lab at the San Francisco VA Medical Center in March 2011.<br /> (Michael Goode/KQED)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Millie Hughes-Fulford in her lab at the San Francisco VA Medical Center in March 2011.\u003cbr> (Michael Goode/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>When SpaceX sends its next spacecraft to resupply the International Space Station on Dec. 16, along with M&M’s and khaki pants for the six astronauts, the rocket will also carry some 40 experiments. 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(Courtesy of NASA)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In 1991, Millie Hughes-Fulford traveled to space on the shuttle Columbia as a payload specialist responsible for carrying out experiments for other scientists. She was the first woman to travel into space as a working scientist. (Courtesy of NASA)\u003c/figcaption>\u003c/figure>\n\u003cp>In Hughes-Fulford’s experiment, which is funded by the National Institutes of Health, human immune cells will remain at the ISS for one month, exposed to microgravity – the technical term used to describe the lack of gravity experienced in space. 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"content": "\u003cp>\u003cem>This video story was originally produced by\u003ca href=\"http://ww2.kqed.org/quest/author/amy-miller/\"> Amy Miller \u003c/a>and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers \u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>In 2003, following a series of tribal and political uprisings, the Sudanese government sanctioned violent militias, called the Janjaweed, to destroy entire villages in the western province of Darfur. \u003ca href=\"http://www.trust.org/spotlight/Darfur-conflict\">Since then\u003c/a>, a brutal campaign has targeted civilians, killing more than 400,000 people and fundamentally altering their way of life. More than a decade after the beginning of the conflict, 1.4 million people still live in densely populated refugee camps.\u003c/p>\n\u003cp>During the first years of displacement, women had to walk for up to seven hours outside the safety of the camps to collect firewood for cooking, putting them at risk for violent attacks. In 2005, the U.S. government approached \u003ca href=\"http://energy.lbl.gov/staff/gadgil/agadgil.html\">Ashok Gadgil\u003c/a>, director of Lawrence Berkeley National Lab's Environmental Energy Technologies Division, in search of a hands-on solution to this devastating problem.\u003c/p>\n\u003cfigure id=\"attachment_73070\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Ashok_IMG_0048_800.jpg\">\u003cimg class=\"wp-image-73070 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Ashok_IMG_0048_800-300x169.jpg\" alt=\"Engineer Ashok Gadgil visited Darfur in 2005 to consult with Darfuri women about their cooking methods.<br /> Courtesy Lawrence Berkeley National Laboratory.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineer Ashok Gadgil visited Darfur in 2005 to consult with Darfuri women about their cooking methods.\u003cbr> Courtesy Lawrence Berkeley National Laboratory.\u003c/figcaption>\u003c/figure>\n\u003cp>At first, said Gadgil, he didn’t know how he, as an engineer, could hope to ease the refugee crisis. But when he learned that women in the camps cooked using traditional methods in which their cooking pots sit atop three stones, with a fire burning in the middle, he saw the spark of a solution.\u003c/p>\n\u003cp>“A three-stone fire is the least efficient way to take energy from the fuel wood and turn it into heat into the pot,” said Gadgil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The efficiency of a typical three-stone fire is 5 to 6 percent. Poor combustion of the wood means that the fire’s chemical energy isn’t transferred to heat, and what heat there is transfers poorly into the pot.\u003c/p>\n\u003cp>“So I figured I should be able to design a stove that should be cheap, should work with their pots, with their fuel, with their cooking style,” he said. “And something that should be at least 25 to 30 percent efficient.”\u003c/p>\n\u003cp>Along with Ken Chow, an engineer at the lab and a member of \u003ca href=\"http://www.ewb-usa.org/\">Engineers Without Borders\u003c/a>, Gadgil designed a stove that requires only a quarter of the wood that a traditional stove burns.\u003c/p>\n\u003cp>“That means they’re not going out every other day,” he said. Instead, the women would need to venture outside of the camps only once a week, since they would be burning less wood to cook the same amount of food.\u003c/p>\n\u003cfigure id=\"attachment_73044\" class=\"wp-caption alignright\" style=\"max-width: 238px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/stove_illustration.jpg\">\u003cimg class=\"size-thumbnail wp-image-73044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/stove_illustration-238x169.jpg\" alt=\"The LBNL team designed the Berkeley-Darfur cookstove to fit the food type, cooking style, pot shapes, and environmental conditions in Darfur (primarily wind and sand).\" width=\"238\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The LBNL team designed the Berkeley-Darfur cookstove to fit the food type, cooking style, pot shapes, and environmental conditions in Darfur (primarily wind and sand).\u003c/figcaption>\u003c/figure>\n\u003cp>Gadgil and his team called their invention the Berkeley-Darfur Stove. But changing the stove itself wasn’t enough to ensure efficient cooking in the camps.\u003c/p>\n\u003cp>“Five things go in to determine the efficiency of a stove in the real world,” said Gadgil. “It’s not just a stove by itself. Get the cook to tend the fire right, make sure that you understand what kind of cooking is going on in what kind of pot, make sure the pot fits well over the stove and oxygen supply is controlled but adequate, and make sure all of that works with the right kind of fuel that’s available locally.”\u003c/p>\n\u003cp>While there was still firewood to be collected outside the camps, fewer trips by the women meant decreased risk of rape. Now that the areas around the camps have largely been deforested, better stoves mean that the women must sell less of their precious food supply to buy wood.\u003c/p>\n\u003cp>Since the team finalized the design in 2009, nearly 40,000 stoves have been distributed to refugees.\u003c/p>\n\u003cp>A nonprofit called \u003ca href=\"http://www.potentialenergy.org/\">Potential Energy\u003c/a>, based in Oakland, has taken over the Berkeley-Darfur Stoves Project, and now works with other community organizations to manufacture the stoves and get them to the people who need them. After being shipped to Sudan, the stoves are assembled from simple, lightweight kits in a workshop in Darfur that is staffed entirely by workers who live in the camps.\u003c/p>\n\u003cfigure id=\"attachment_73046\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg\">\u003cimg class=\"wp-image-73046 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg\" alt=\"Since 2009, nearly 40,000 cookstoves have been distributed to refugees in the Darfur camps. Courtesy Potential Energy. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800-400x225.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Since 2009, nearly 40,000 cookstoves have been distributed to refugees in the Darfur camps. Courtesy Potential Energy.\u003c/figcaption>\u003c/figure>\n\u003cp>But fuel efficiency isn’t the only problem with traditional cookstoves, and the problems aren’t unique to Darfur. The U.S. Department of Energy took note of Lawrence Berkeley National Lab’s success with the Berkeley-Darfur Stoves, and in 2013, as part of \u003ca href=\"http://www.cleancookstoves.org/\">a broader global effort to address the harm caused by cookstoves\u003c/a>, came to Gadgil with an even more destructive stove problem long overdue for a solution.\u003c/p>\n\u003cp>Three billion people – more than half of the world’s population – eat food prepared on open fires or “biomass” cookstoves. Some, like the stoves traditionally used by the Darfuri women, burn wood. In other parts of the developing world, coal, animal dung, or other fuels are used.\u003c/p>\n\u003cp>When these materials are burned indoors, they release toxic fumes and dangerous amounts of soot. \u003ca href=\"http://cfpub.epa.gov/si/si_public_record_report.cfm?dirEntryId=270928&fed_org_id=858&SIType=PR&TIMSType=&showCriteria=0&address=nheerl/pubs.html&view=citation&sortBy=pubDateYear&count=100&dateBeginPublishedPresented=01/01/2010\">Every year, about four million people in developing nations, mostly women and children, die of illnesses caused by inhaling the smoke from these fires\u003c/a>. Exposure leads to low birth weight, childhood pneumonia, tuberculosis, asthma and other serious chronic illnesses. Lower respiratory infections were \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs310/en/index1.html\">the leading cause of death in low-income countries in 2011\u003c/a> and are predicted to be \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease/projections/en/\">the top cause of death in Africa by 2015\u003c/a>.\u003c/p>\n\u003cp>The inefficiency of the stoves also contributes to poverty -- up to seven hours of labor per day, and half of a family’s income, can be expended on firewood.\u003c/p>\n\u003cp>In addition to this devastating human toll, cooking fires contribute greatly to deforestation and climate change. The burning of household biofuels is the second greatest contributor to global warming, second only to motor vehicles.\u003c/p>\n\u003cfigure id=\"attachment_73047\" class=\"wp-caption alignright\" style=\"max-width: 751px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg\">\u003cimg class=\"size-full wp-image-73047\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg\" alt=\"A young woman in Darfur prepares a fire with the Berkeley-Darfur Stove. Courtesy Potential Energy.\" width=\"751\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg 751w, https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800-400x240.jpg 400w\" sizes=\"(max-width: 751px) 100vw, 751px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young woman in Darfur prepares a fire with the Berkeley-Darfur Stove. Courtesy Potential Energy.\u003c/figcaption>\u003c/figure>\n\u003cp>The Department of Energy’s missive was clear: invent a new stove that would produce ten times less pollution than the traditional cookstoves currently in use around the world. To help, the government has funded a state-of-the-art stove-testing laboratory at the lab in Berkeley, where Gadgil and his team of students and engineers are working furiously to cook up a prototype.\u003c/p>\n\u003cp>Gadgil said that he is confident that, at least in the lab, the team will have a new “ultra-clean” stove design built and tested by the fall of 2015.\u003c/p>\n\u003cp>The new stoves would cost between $30 and $40 each, he said, and would not require electricity. The stoves are most needed in Asia and Africa, but South and Central American countries also would benefit.\u003c/p>\n\u003cp>In addition to paying for the stove-testing lab, Gadgil has proposed that the energy department should help pay to train engineers from other countries in building and operating similar labs in their own countries. If all goes well, he said, this training should begin in 2015.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We want to elevate global technology on stoves all around the world,” said Gadgil. “World-class science and technology, applied to big and often desperate problems of the people at the base of the global economic pyramid, can help improve their lives.”\u003c/p>\n\n",
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"excerpt": "Since the Darfur crisis began in 2003, women living in the refugee camps walked for up to seven hours outside the safety of the camps to collect firewood for cooking, putting them at risk for violent attacks. Now, researchers at Lawrence Berkeley National Laboratory have engineered a more efficient wood-burning stove, which is greatly reducing both the women's need for firewood and the threats against them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by\u003ca href=\"http://ww2.kqed.org/quest/author/amy-miller/\"> Amy Miller \u003c/a>and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers \u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>In 2003, following a series of tribal and political uprisings, the Sudanese government sanctioned violent militias, called the Janjaweed, to destroy entire villages in the western province of Darfur. \u003ca href=\"http://www.trust.org/spotlight/Darfur-conflict\">Since then\u003c/a>, a brutal campaign has targeted civilians, killing more than 400,000 people and fundamentally altering their way of life. More than a decade after the beginning of the conflict, 1.4 million people still live in densely populated refugee camps.\u003c/p>\n\u003cp>During the first years of displacement, women had to walk for up to seven hours outside the safety of the camps to collect firewood for cooking, putting them at risk for violent attacks. In 2005, the U.S. government approached \u003ca href=\"http://energy.lbl.gov/staff/gadgil/agadgil.html\">Ashok Gadgil\u003c/a>, director of Lawrence Berkeley National Lab's Environmental Energy Technologies Division, in search of a hands-on solution to this devastating problem.\u003c/p>\n\u003cfigure id=\"attachment_73070\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Ashok_IMG_0048_800.jpg\">\u003cimg class=\"wp-image-73070 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Ashok_IMG_0048_800-300x169.jpg\" alt=\"Engineer Ashok Gadgil visited Darfur in 2005 to consult with Darfuri women about their cooking methods.<br /> Courtesy Lawrence Berkeley National Laboratory.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineer Ashok Gadgil visited Darfur in 2005 to consult with Darfuri women about their cooking methods.\u003cbr> Courtesy Lawrence Berkeley National Laboratory.\u003c/figcaption>\u003c/figure>\n\u003cp>At first, said Gadgil, he didn’t know how he, as an engineer, could hope to ease the refugee crisis. But when he learned that women in the camps cooked using traditional methods in which their cooking pots sit atop three stones, with a fire burning in the middle, he saw the spark of a solution.\u003c/p>\n\u003cp>“A three-stone fire is the least efficient way to take energy from the fuel wood and turn it into heat into the pot,” said Gadgil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The efficiency of a typical three-stone fire is 5 to 6 percent. Poor combustion of the wood means that the fire’s chemical energy isn’t transferred to heat, and what heat there is transfers poorly into the pot.\u003c/p>\n\u003cp>“So I figured I should be able to design a stove that should be cheap, should work with their pots, with their fuel, with their cooking style,” he said. “And something that should be at least 25 to 30 percent efficient.”\u003c/p>\n\u003cp>Along with Ken Chow, an engineer at the lab and a member of \u003ca href=\"http://www.ewb-usa.org/\">Engineers Without Borders\u003c/a>, Gadgil designed a stove that requires only a quarter of the wood that a traditional stove burns.\u003c/p>\n\u003cp>“That means they’re not going out every other day,” he said. Instead, the women would need to venture outside of the camps only once a week, since they would be burning less wood to cook the same amount of food.\u003c/p>\n\u003cfigure id=\"attachment_73044\" class=\"wp-caption alignright\" style=\"max-width: 238px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/stove_illustration.jpg\">\u003cimg class=\"size-thumbnail wp-image-73044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/stove_illustration-238x169.jpg\" alt=\"The LBNL team designed the Berkeley-Darfur cookstove to fit the food type, cooking style, pot shapes, and environmental conditions in Darfur (primarily wind and sand).\" width=\"238\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The LBNL team designed the Berkeley-Darfur cookstove to fit the food type, cooking style, pot shapes, and environmental conditions in Darfur (primarily wind and sand).\u003c/figcaption>\u003c/figure>\n\u003cp>Gadgil and his team called their invention the Berkeley-Darfur Stove. But changing the stove itself wasn’t enough to ensure efficient cooking in the camps.\u003c/p>\n\u003cp>“Five things go in to determine the efficiency of a stove in the real world,” said Gadgil. “It’s not just a stove by itself. Get the cook to tend the fire right, make sure that you understand what kind of cooking is going on in what kind of pot, make sure the pot fits well over the stove and oxygen supply is controlled but adequate, and make sure all of that works with the right kind of fuel that’s available locally.”\u003c/p>\n\u003cp>While there was still firewood to be collected outside the camps, fewer trips by the women meant decreased risk of rape. Now that the areas around the camps have largely been deforested, better stoves mean that the women must sell less of their precious food supply to buy wood.\u003c/p>\n\u003cp>Since the team finalized the design in 2009, nearly 40,000 stoves have been distributed to refugees.\u003c/p>\n\u003cp>A nonprofit called \u003ca href=\"http://www.potentialenergy.org/\">Potential Energy\u003c/a>, based in Oakland, has taken over the Berkeley-Darfur Stoves Project, and now works with other community organizations to manufacture the stoves and get them to the people who need them. After being shipped to Sudan, the stoves are assembled from simple, lightweight kits in a workshop in Darfur that is staffed entirely by workers who live in the camps.\u003c/p>\n\u003cfigure id=\"attachment_73046\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg\">\u003cimg class=\"wp-image-73046 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg\" alt=\"Since 2009, nearly 40,000 cookstoves have been distributed to refugees in the Darfur camps. Courtesy Potential Energy. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_SagOffice_800-400x225.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Since 2009, nearly 40,000 cookstoves have been distributed to refugees in the Darfur camps. Courtesy Potential Energy.\u003c/figcaption>\u003c/figure>\n\u003cp>But fuel efficiency isn’t the only problem with traditional cookstoves, and the problems aren’t unique to Darfur. The U.S. Department of Energy took note of Lawrence Berkeley National Lab’s success with the Berkeley-Darfur Stoves, and in 2013, as part of \u003ca href=\"http://www.cleancookstoves.org/\">a broader global effort to address the harm caused by cookstoves\u003c/a>, came to Gadgil with an even more destructive stove problem long overdue for a solution.\u003c/p>\n\u003cp>Three billion people – more than half of the world’s population – eat food prepared on open fires or “biomass” cookstoves. Some, like the stoves traditionally used by the Darfuri women, burn wood. In other parts of the developing world, coal, animal dung, or other fuels are used.\u003c/p>\n\u003cp>When these materials are burned indoors, they release toxic fumes and dangerous amounts of soot. \u003ca href=\"http://cfpub.epa.gov/si/si_public_record_report.cfm?dirEntryId=270928&fed_org_id=858&SIType=PR&TIMSType=&showCriteria=0&address=nheerl/pubs.html&view=citation&sortBy=pubDateYear&count=100&dateBeginPublishedPresented=01/01/2010\">Every year, about four million people in developing nations, mostly women and children, die of illnesses caused by inhaling the smoke from these fires\u003c/a>. Exposure leads to low birth weight, childhood pneumonia, tuberculosis, asthma and other serious chronic illnesses. Lower respiratory infections were \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs310/en/index1.html\">the leading cause of death in low-income countries in 2011\u003c/a> and are predicted to be \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease/projections/en/\">the top cause of death in Africa by 2015\u003c/a>.\u003c/p>\n\u003cp>The inefficiency of the stoves also contributes to poverty -- up to seven hours of labor per day, and half of a family’s income, can be expended on firewood.\u003c/p>\n\u003cp>In addition to this devastating human toll, cooking fires contribute greatly to deforestation and climate change. The burning of household biofuels is the second greatest contributor to global warming, second only to motor vehicles.\u003c/p>\n\u003cfigure id=\"attachment_73047\" class=\"wp-caption alignright\" style=\"max-width: 751px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg\">\u003cimg class=\"size-full wp-image-73047\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg\" alt=\"A young woman in Darfur prepares a fire with the Berkeley-Darfur Stove. Courtesy Potential Energy.\" width=\"751\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800.jpg 751w, https://ww2.kqed.org/app/uploads/sites/39/2014/11/PotentialEnergy_YoungWoman_800-400x240.jpg 400w\" sizes=\"(max-width: 751px) 100vw, 751px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young woman in Darfur prepares a fire with the Berkeley-Darfur Stove. Courtesy Potential Energy.\u003c/figcaption>\u003c/figure>\n\u003cp>The Department of Energy’s missive was clear: invent a new stove that would produce ten times less pollution than the traditional cookstoves currently in use around the world. To help, the government has funded a state-of-the-art stove-testing laboratory at the lab in Berkeley, where Gadgil and his team of students and engineers are working furiously to cook up a prototype.\u003c/p>\n\u003cp>Gadgil said that he is confident that, at least in the lab, the team will have a new “ultra-clean” stove design built and tested by the fall of 2015.\u003c/p>\n\u003cp>The new stoves would cost between $30 and $40 each, he said, and would not require electricity. The stoves are most needed in Asia and Africa, but South and Central American countries also would benefit.\u003c/p>\n\u003cp>In addition to paying for the stove-testing lab, Gadgil has proposed that the energy department should help pay to train engineers from other countries in building and operating similar labs in their own countries. If all goes well, he said, this training should begin in 2015.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n",
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"excerpt": "Everybody loves chocolate, but did you know that small daily doses of dark chocolate are good for your health? Read the story and watch the video to learn about the precision engineering and chemistry behind the beloved treat. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a> and was updated by\u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\"> Lisa Landers\u003c/a> and \u003ca href=\"http://ww2.kqed.org/quest/author/acurry/\">Arwen Curry.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Be honest – do you ever brag about how little sleep you get? If so, you’re not alone. Humans are the only species that seems to deliberately deprive themselves of sleep. But if you’ve ever uttered a phrase like “I’ll sleep when I’m dead,” it’s time for a wake-up call, scientists say.\u003c/p>\n\u003cfigure id=\"attachment_72675\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/803_SLEEP_polar_bear.jpg\">\u003cimg class=\"size-thumbnail wp-image-72675\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/803_SLEEP_polar_bear-300x169.jpg\" alt=\"Sleep is common to all species that have been studied to date.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sleep is common to all species that have been studied to date.\u003c/figcaption>\u003c/figure>\n\u003cp>Researchers have long known that adequate sleep is critical for good health. Insufficient sleep \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/insomnia/expert-answers/lack-of-sleep/faq-20057757\">impairs the immune system\u003c/a>, and is associated with everything from \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/sleep/\">obesity\u003c/a> to cardiovascular disease, stroke to cancer, depression to schizophrenia and \u003ca href=\"http://news.temple.edu/news/2014-03-18/chronic-sleep-disturbance-might-trigger-onset-alzheimer%E2%80%99s\">Alzheimer’s disease\u003c/a>. Now scientists are several steps closer to knowing how sleep keeps us healthy.\u003c/p>\n\u003cp>An important clue about sleep’s function surfaced in \u003ca href=\"http://www.nature.com/neuro/journal/v16/n2/full/nn.3303.html\">a 2013 study\u003c/a> published in the journal \u003cem>\u003ca href=\"http://www.nature.com/neuro/index.html\">Nature Neuroscience\u003c/a> \u003c/em>and conducted at the University of California-Berkeley. The study, by neuroscience professor Matthew Walker and his colleagues, showed that the structural changes the brain experiences as we age damage the quality of deep sleep. This hinders the brain’s ongoing ability to store memories.\u003c/p>\n\u003cfigure id=\"attachment_72671\" class=\"wp-caption alignleft\" style=\"max-width: 264px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Matthew_Walker_AC_800.jpg\">\u003cimg class=\"wp-image-72671 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Matthew_Walker_AC_800-264x169.jpg\" alt=\"Professor Matthew Walker runs the Sleep and Neuroimaging Lab at the University of California-Berkeley Photo by Arwen Curry.\" width=\"264\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Professor Matthew Walker runs the Sleep and Neuroimaging Lab at the University of California-Berkeley.\u003cbr> Photo by Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Scientists were already aware of a connection between sleep and memory – now they are developing a working hypothesis about how the mechanism actually works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s almost as though your learning system is like a USB stick,” Walker said. “During the day you’re acquiring lots of information rapidly.” This information is lodged in an area of the brain called the hippocampus.\u003c/p>\n\u003cp>But when we sleep, this data is exported to “the hard drive of our brain,” a larger storage space called the cortex.\u003c/p>\n\u003cp>“When we wake up the next day, our USB stick has now been cleared out, so we can start to learn new information anew,” Walker said. “We’ve refreshed our learning capacity.”\u003c/p>\n\u003cp>The idea that we need less sleep as we age is a fallacy, he added. It now appears that the brain is physically unable to achieve the amount of slow-wave, non-rapid-eye-movement sleep needed to consolidate memories as we grow older. By the time we’re 50 years old, non-REM sleep has reduced by half compared to when we were 18 years old. By the time we’re 70, deep sleep is down to about 5 percent.\u003c/p>\n\u003cfigure id=\"attachment_72668\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/402a_sleep_640-288x162.jpg\">\u003cimg class=\"wp-image-72668 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/402a_sleep_640-288x162.jpg\" alt=\"Scientists use electric pulses to copy the rhythm of slow-wave sleep, which declines as we age.\" width=\"288\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists use electrical pulses to copy the rhythm of slow-wave sleep, which declines as we age.\u003c/figcaption>\u003c/figure>\n\u003cp>This research suggests that improving slow-wave sleep, which takes up about a quarter of the night, could slow the decline of memory as we age. Scientists are investigating \u003ca href=\"http://www.sciencedirect.com/science/article/pii/016643289390140L\">ways to use electrical stimulation to improve deep sleep in older people\u003c/a> by attaching electrodes to the scalp to create a mild current that mimics the pattern of slow-wave sleep.\u003c/p>\n\u003cp>The science of sleep has traditionally been abstract, but advances in imaging technology now allow scientists to peek inside the sleeping brain. In \u003ca href=\"http://www.urmc.rochester.edu/news/story/index.cfm?id=3956\">a groundbreaking 2013 study\u003c/a>, researchers at the University of Rochester Medical Center injected dyes into the brains of sleeping mice, and watched in real-time as the neurons in their brains shrank dramatically by about 60 percent. This increased the spaces between the brain cells, allowing cerebrospinal fluid to easily flow through and cleanse the brain of naturally occurring toxic waste.\u003c/p>\n\u003cfigure id=\"attachment_72672\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Rochester_Brain_Flushing_800.jpg\">\u003cimg class=\"wp-image-72672 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Rochester_Brain_Flushing_800-640x360.jpg\" alt=\"This photograph shows cerebrospinal fluid (in blue) rinsing toxins from the brain of a sleeping mouse.\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This photograph shows cerebrospinal fluid (in blue) rinsing toxins from the brain of a sleeping mouse. Photo courtesy of the University of Rochester Medical Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s almost as though you’re sort of walking past one of those delightful posh hotels and during the day there’s lots of dirt that happens on the sidewalk,” said Walker. “And then at night, someone comes out with one of those pressure-jet washers and cleans it all out, so that it’s fresh and functional the next day. That’s exactly what we think is now happening during sleep at night.”\u003c/p>\n\u003cp>Of particular note is that chronic sleep deprivation contributes to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24887018\">the buildup of a toxic protein called beta-amyloid\u003c/a>, which is a predictor of Alzheimer’s disease.\u003c/p>\n\u003cp>Walker’s research also suggests strong connections between sleep and creativity and emotional regulation. But with all we’ve learned about sleep, there remains much more to be discovered.\u003c/p>\n\u003cp>“If you think about it,” said Walker, “we’ve understood the other three main biological drives – eating, drinking and reproducing – for many tens, if not hundreds, of years. But the fourth main biological drive, common across all species that we’ve studied, which is to sleep, remains that quintessential mystery.”\u003c/p>\n\u003cp>One thing is clear: \u003ca href=\"http://www.gallup.com/poll/166553/less-recommended-amount-sleep.aspx\">People are sleeping demonstrably less than they did 70 years ago\u003c/a>. An estimated 70 million Americans suffer from some form of chronic sleep disorder, and 40 percent get less than the recommended amount of sleep – seven and a half to eight hours a night.\u003c/p>\n\u003cp>Contributing factors include multi-tasking, the invasion of technology in the bedroom and long commute times, which rob us of precious free hours, Walker said. But the biggest culprit may be our own attitudes.\u003c/p>\n\u003cp>“I think where we’re at in modern-day society is a problematic relationship with sleep,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We know that sleep is fundamentally important at the most basic of biological levels,” he said. “But something strange has happened – sleep has received a stigma. There’s some kind of intonation which suggests that getting sufficient sleep is equivalent to being lazy. We wear this badge of sleep deprivation like some kind of honor emblem on our arm, and that’s profoundly misguided.”\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.youtube.com/watch?v=yTIDkj9Tn58\">Watch the full episode of QUEST.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201408261000\">Forum with Michael Krasny: sleep expert Matthew Walker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2014/08/27/sleep-apps-myths-and-more-strategies-for-a-good-nights-rest/\">Sleep Apps, Myths and More: Strategies for a Good Night’s Rest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201311270930\">Forum with Dave Iverson: sleep therapy as a treatment for depression\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Sleep: It’s more important than you might think. Watch the video to see how sleep imprints memories, regulates emotions, and cleanses the brain of toxins. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a> and was updated by\u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\"> Lisa Landers\u003c/a> and \u003ca href=\"http://ww2.kqed.org/quest/author/acurry/\">Arwen Curry.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Be honest – do you ever brag about how little sleep you get? If so, you’re not alone. Humans are the only species that seems to deliberately deprive themselves of sleep. But if you’ve ever uttered a phrase like “I’ll sleep when I’m dead,” it’s time for a wake-up call, scientists say.\u003c/p>\n\u003cfigure id=\"attachment_72675\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/803_SLEEP_polar_bear.jpg\">\u003cimg class=\"size-thumbnail wp-image-72675\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/803_SLEEP_polar_bear-300x169.jpg\" alt=\"Sleep is common to all species that have been studied to date.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sleep is common to all species that have been studied to date.\u003c/figcaption>\u003c/figure>\n\u003cp>Researchers have long known that adequate sleep is critical for good health. Insufficient sleep \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/insomnia/expert-answers/lack-of-sleep/faq-20057757\">impairs the immune system\u003c/a>, and is associated with everything from \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/sleep/\">obesity\u003c/a> to cardiovascular disease, stroke to cancer, depression to schizophrenia and \u003ca href=\"http://news.temple.edu/news/2014-03-18/chronic-sleep-disturbance-might-trigger-onset-alzheimer%E2%80%99s\">Alzheimer’s disease\u003c/a>. Now scientists are several steps closer to knowing how sleep keeps us healthy.\u003c/p>\n\u003cp>An important clue about sleep’s function surfaced in \u003ca href=\"http://www.nature.com/neuro/journal/v16/n2/full/nn.3303.html\">a 2013 study\u003c/a> published in the journal \u003cem>\u003ca href=\"http://www.nature.com/neuro/index.html\">Nature Neuroscience\u003c/a> \u003c/em>and conducted at the University of California-Berkeley. The study, by neuroscience professor Matthew Walker and his colleagues, showed that the structural changes the brain experiences as we age damage the quality of deep sleep. This hinders the brain’s ongoing ability to store memories.\u003c/p>\n\u003cfigure id=\"attachment_72671\" class=\"wp-caption alignleft\" style=\"max-width: 264px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Matthew_Walker_AC_800.jpg\">\u003cimg class=\"wp-image-72671 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Matthew_Walker_AC_800-264x169.jpg\" alt=\"Professor Matthew Walker runs the Sleep and Neuroimaging Lab at the University of California-Berkeley Photo by Arwen Curry.\" width=\"264\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Professor Matthew Walker runs the Sleep and Neuroimaging Lab at the University of California-Berkeley.\u003cbr> Photo by Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Scientists were already aware of a connection between sleep and memory – now they are developing a working hypothesis about how the mechanism actually works.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s almost as though your learning system is like a USB stick,” Walker said. “During the day you’re acquiring lots of information rapidly.” This information is lodged in an area of the brain called the hippocampus.\u003c/p>\n\u003cp>But when we sleep, this data is exported to “the hard drive of our brain,” a larger storage space called the cortex.\u003c/p>\n\u003cp>“When we wake up the next day, our USB stick has now been cleared out, so we can start to learn new information anew,” Walker said. “We’ve refreshed our learning capacity.”\u003c/p>\n\u003cp>The idea that we need less sleep as we age is a fallacy, he added. It now appears that the brain is physically unable to achieve the amount of slow-wave, non-rapid-eye-movement sleep needed to consolidate memories as we grow older. By the time we’re 50 years old, non-REM sleep has reduced by half compared to when we were 18 years old. By the time we’re 70, deep sleep is down to about 5 percent.\u003c/p>\n\u003cfigure id=\"attachment_72668\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/402a_sleep_640-288x162.jpg\">\u003cimg class=\"wp-image-72668 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/402a_sleep_640-288x162.jpg\" alt=\"Scientists use electric pulses to copy the rhythm of slow-wave sleep, which declines as we age.\" width=\"288\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists use electrical pulses to copy the rhythm of slow-wave sleep, which declines as we age.\u003c/figcaption>\u003c/figure>\n\u003cp>This research suggests that improving slow-wave sleep, which takes up about a quarter of the night, could slow the decline of memory as we age. Scientists are investigating \u003ca href=\"http://www.sciencedirect.com/science/article/pii/016643289390140L\">ways to use electrical stimulation to improve deep sleep in older people\u003c/a> by attaching electrodes to the scalp to create a mild current that mimics the pattern of slow-wave sleep.\u003c/p>\n\u003cp>The science of sleep has traditionally been abstract, but advances in imaging technology now allow scientists to peek inside the sleeping brain. In \u003ca href=\"http://www.urmc.rochester.edu/news/story/index.cfm?id=3956\">a groundbreaking 2013 study\u003c/a>, researchers at the University of Rochester Medical Center injected dyes into the brains of sleeping mice, and watched in real-time as the neurons in their brains shrank dramatically by about 60 percent. This increased the spaces between the brain cells, allowing cerebrospinal fluid to easily flow through and cleanse the brain of naturally occurring toxic waste.\u003c/p>\n\u003cfigure id=\"attachment_72672\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Rochester_Brain_Flushing_800.jpg\">\u003cimg class=\"wp-image-72672 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Rochester_Brain_Flushing_800-640x360.jpg\" alt=\"This photograph shows cerebrospinal fluid (in blue) rinsing toxins from the brain of a sleeping mouse.\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This photograph shows cerebrospinal fluid (in blue) rinsing toxins from the brain of a sleeping mouse. Photo courtesy of the University of Rochester Medical Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s almost as though you’re sort of walking past one of those delightful posh hotels and during the day there’s lots of dirt that happens on the sidewalk,” said Walker. “And then at night, someone comes out with one of those pressure-jet washers and cleans it all out, so that it’s fresh and functional the next day. That’s exactly what we think is now happening during sleep at night.”\u003c/p>\n\u003cp>Of particular note is that chronic sleep deprivation contributes to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24887018\">the buildup of a toxic protein called beta-amyloid\u003c/a>, which is a predictor of Alzheimer’s disease.\u003c/p>\n\u003cp>Walker’s research also suggests strong connections between sleep and creativity and emotional regulation. But with all we’ve learned about sleep, there remains much more to be discovered.\u003c/p>\n\u003cp>“If you think about it,” said Walker, “we’ve understood the other three main biological drives – eating, drinking and reproducing – for many tens, if not hundreds, of years. But the fourth main biological drive, common across all species that we’ve studied, which is to sleep, remains that quintessential mystery.”\u003c/p>\n\u003cp>One thing is clear: \u003ca href=\"http://www.gallup.com/poll/166553/less-recommended-amount-sleep.aspx\">People are sleeping demonstrably less than they did 70 years ago\u003c/a>. An estimated 70 million Americans suffer from some form of chronic sleep disorder, and 40 percent get less than the recommended amount of sleep – seven and a half to eight hours a night.\u003c/p>\n\u003cp>Contributing factors include multi-tasking, the invasion of technology in the bedroom and long commute times, which rob us of precious free hours, Walker said. But the biggest culprit may be our own attitudes.\u003c/p>\n\u003cp>“I think where we’re at in modern-day society is a problematic relationship with sleep,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We know that sleep is fundamentally important at the most basic of biological levels,” he said. “But something strange has happened – sleep has received a stigma. There’s some kind of intonation which suggests that getting sufficient sleep is equivalent to being lazy. We wear this badge of sleep deprivation like some kind of honor emblem on our arm, and that’s profoundly misguided.”\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.youtube.com/watch?v=yTIDkj9Tn58\">Watch the full episode of QUEST.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201408261000\">Forum with Michael Krasny: sleep expert Matthew Walker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2014/08/27/sleep-apps-myths-and-more-strategies-for-a-good-nights-rest/\">Sleep Apps, Myths and More: Strategies for a Good Night’s Rest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201311270930\">Forum with Dave Iverson: sleep therapy as a treatment for depression\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cstrong>Editor’s note: Our \u003ca href=\"http://ww2.kqed.org/futureofyou/\">new blog on the intersection of new tech, medicine and healthcare, Future of You\u003c/a>, has launched today, March 12th, 2015. Future of You explores how new technology is revolutionizing medicine and how the explosion of information is changing the way we stay healthy.\u003ca href=\"http://ww2.kqed.org/futureofyou/about\"> More › ›\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=QTyWv2e1yWs?feature=player_detailpage\u003c/p>\n\u003cp>Today, there are tens of thousands of health and fitness apps that consumers can download onto their smart phones and tablets. From tracking the calories you burn to helping manage your stress through guided meditation, these apps are proving to be popular: within the first six months of 2014, their use increased by more than 60 percent, according to \u003ca title=\"Flurry Analytics blog post\" href=\"http://www.flurry.com/blog/flurry-insights/health-and-fitness-apps-finally-take-fueled-fitness-fanatics#.VErBo_l4rYg\">one recent study\u003c/a>.\u003c/p>\n\u003cp>Many of these apps work with popular activity tracking devices that are made by manufacturers such as \u003ca href=\"http://www.fitbit.com/\">Fitbit\u003c/a> and \u003ca href=\"http://www.misfitwearables.com/\">Misfit Wearables\u003c/a>.\u003c/p>\n\u003cp>Scrappy start-ups and established high-tech companies such as Google, Apple and Samsung are launching a rising tide of wireless activity trackers, apps and online services that are revolutionizing America’s nearly $3 trillion-dollar health care industry.\u003c/p>\n\u003cfigure id=\"attachment_72389\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg\">\u003cimg class=\"size-full wp-image-72389\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg\" alt=\"A row of electronic health monitoring devices at a Best Buy store in San Francisco. Photo by Arwen Curry / KQED QUEST \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of electronic health monitoring devices at a Best Buy store in San Francisco. Photo by Arwen Curry / KQED QUEST\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call the intersection of health care and technology 'digital health,'\" said Halle Tecco, co-founder and managing director of \u003ca href=\"http://rockhealth.com/\">Rock Health\u003c/a>, a San Francisco firm that funds early-stage start-up companies. “In 2013, we saw nearly $2 billion poured into this industry. That was 100 percent growth from 2011.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More changes are ahead, experts say.\u003c/p>\n\u003caside class=\"pullquote alignleft\">We are going into an era in which consumer devices...are going to be the disruptive technologies for the entire health care industry\u003c/aside>\n\u003cp>\"We are going into an era in which consumer devices for measuring aspects of our activity or health are going to be the disruptive technologies for the entire health care industry,\" said Larry Smarr, a computer science professor at the University of California, San Diego.\u003c/p>\n\u003cp>Already, the internet has revolutionized industries from banking to music, Smarr noted. And now, health care is next, from streamlining the sharing of medical data to launching a remote doctor visit with the swipe of an app.\u003c/p>\n\u003cp>Earlier this year, Apple unveiled its latest mobile device, the \u003ca href=\"https://www.apple.com/watch/\">Apple Watch\u003c/a>, which will be available in early 2015 at a starting price of $349. In addition to being able to play music, and send and receive phone calls and texts, the smart watch also functions as a fitness tracker that can monitor heart rate and calories burned. In addition, Apple’s latest operating system features the HealthKit app where users can store personal health information, such as lists of medication, to nimbly update their electronic medical records or share them with their doctors.\u003c/p>\n\u003cp>Still, the new ability to share personal health information through apps, smartphones and wearable devices carries privacy risks. Jaime King, a law professor at Hastings College of the Law in San Francisco, wears a Fitbit bracelet that monitors her physical activity, including how many steps she takes a day. Although she thinks \u003ca href=\"http://www.fitbit.com/privacy\">Fitbit’s privacy policy\u003c/a> is “really quite good,” she has some words of advice to consumers.\u003c/p>\n\u003cp>“I think that individuals really need to take responsibility for the information that they’re posting up there, and not assume that the companies are going to do that for them,” she said.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.schumer.senate.gov/Newsroom/record.cfm?id=355189\">Sen. Charles Schumer, D-NY, pointed out recently\u003c/a>, no federal laws exist to prevent the selling of personal health information collected and stored by a fitness tracking device or app to a third party, such as a health club or even an insurance provider. And this personal health information goes beyond just the number of steps a person has walked in a day. The activity trackers and their associated apps allow users to store information about body weight, age and height, even how much sleep people get at night.\u003c/p>\n\u003cp>In August 2014, Fitbit, which is the leading manufacturer of activity trackers, updated its privacy policy to state that it will never sell to third parties personal health information that could be used to identify individual consumers using its devices and app. Still, the company left open the possibility that it could share “de-identified and aggregated data,” a practice that \u003ca href=\"https://www.23andme.com/\">23andme\u003c/a>, the maker of an at-home genetic testing kit, has been doing for years.\u003c/p>\n\u003cp>Customers of 23andme submit a saliva sample, and the results are made available to them through the 23andme web site in a matter of weeks. The test can indicate an individual’s genetic ancestry as well as some of their raw genetic data. (In 2013, the FDA stopped 23andme from providing its consumers with health-related information such as the likelihood of developing a disease based on their genetic test results). The company claims that the low cost of its $99 test kit is made possible because the genetic data it collects from customers is stripped of any identifying information and then sold to medical researchers and pharmaceutical firms.\u003c/p>\n\u003cp>\u003cem>(Note: 23andme will only sell genetic data from customers who’ve opted-in to make their anonymized test results available for the company to share with third parties.) \u003c/em>\u003c/p>\n\u003cp>As privacy issues play out and new technology rapidly comes online, medical research is also changing because of new consumer electronic tools, faster wireless connectivity, cloud computing and advances in genetics, allowing patients to become collaborators and researchers in their own health care.\u003c/p>\n\u003cfigure id=\"attachment_72390\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/EKG02_scaled.jpg\">\u003cimg class=\"size-full wp-image-72390\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/EKG02_scaled.jpg\" alt=\"AliveCor is the maker of a smartphone case that can record within seconds an EKG, a measure of heart health. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/10/EKG02_scaled.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/10/EKG02_scaled-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AliveCor is the maker of a smartphone case that can record within seconds an EKG, a measure of heart health.\u003c/figcaption>\u003c/figure>\n\u003cp>Take, for example, the \u003ca href=\"https://www.health-eheartstudy.org/\">Health eHeart\u003c/a> study, the world’s first all-electronic global heart study led by Dr. Jeffrey Olgin, Chief of Cardiology at UC San Francisco. Olgin and his team are giving study participants wireless activity trackers, apps and even a smartphone case that can quickly record an EKG reading, an important measure of heart health, rather than having the patients come in to visit a doctor’s office. This data is wirelessly relayed to an online dashboard and may help lead to new, better treatments for heart disease, the number one killer in the United States.\u003c/p>\n\u003caside class=\"pullquote alignleft\">It's not the tools that we really lack in medicine...it's the lack of big data\u003c/aside>\n\u003cp>“It’s not the tools that we really lack in medicine and in heart disease, it’s really the lack of big data,” Olgin said. “And if we really are able to collect enough of this large, dense data, we hope to be able to gain insights that do much better at predicting individual risk.”\u003c/p>\n\u003cp>For UC San Diego’s Smarr, the changes are part of an amazing era that has been unfolding in recent years.\u003c/p>\n\u003cp>“We have these decadal developments that have transformed the information technology landscape – Amazon, how we buy things; Facebook, how we post things; Google, how we search for things. And now, health data,” he said. “And that makes you a very much more empowered patient.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This video story is featured in the QUEST television documentary, Future of You. \u003c/em>\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/audio/how-big-data-is-changing-medicine/\">How Big Data is Changing Medicine - KQED Science radio story, 9/29/14\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/audio/consumer-gene-tests-whats-the-future/\">Consumer Gene Tests Face Uncertain Future - KQED Science radio story, 5/5/14\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/audio/eavesdropping-on-the-heart-a-patient%E2%80%99s-campaign-for-access/\">Eavesdropping on the Heart: A Patient's Campaign for Access - KQED QUEST radio story, 2/24/12\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Explore new technologies driving a digital health revolution to hack and track our lives.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Editor’s note: Our \u003ca href=\"http://ww2.kqed.org/futureofyou/\">new blog on the intersection of new tech, medicine and healthcare, Future of You\u003c/a>, has launched today, March 12th, 2015. Future of You explores how new technology is revolutionizing medicine and how the explosion of information is changing the way we stay healthy.\u003ca href=\"http://ww2.kqed.org/futureofyou/about\"> More › ›\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=QTyWv2e1yWs?feature=player_detailpage\u003c/p>\n\u003cp>Today, there are tens of thousands of health and fitness apps that consumers can download onto their smart phones and tablets. From tracking the calories you burn to helping manage your stress through guided meditation, these apps are proving to be popular: within the first six months of 2014, their use increased by more than 60 percent, according to \u003ca title=\"Flurry Analytics blog post\" href=\"http://www.flurry.com/blog/flurry-insights/health-and-fitness-apps-finally-take-fueled-fitness-fanatics#.VErBo_l4rYg\">one recent study\u003c/a>.\u003c/p>\n\u003cp>Many of these apps work with popular activity tracking devices that are made by manufacturers such as \u003ca href=\"http://www.fitbit.com/\">Fitbit\u003c/a> and \u003ca href=\"http://www.misfitwearables.com/\">Misfit Wearables\u003c/a>.\u003c/p>\n\u003cp>Scrappy start-ups and established high-tech companies such as Google, Apple and Samsung are launching a rising tide of wireless activity trackers, apps and online services that are revolutionizing America’s nearly $3 trillion-dollar health care industry.\u003c/p>\n\u003cfigure id=\"attachment_72389\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg\">\u003cimg class=\"size-full wp-image-72389\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg\" alt=\"A row of electronic health monitoring devices at a Best Buy store in San Francisco. Photo by Arwen Curry / KQED QUEST \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/10/BestBuy_scaled_JV0A5967-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of electronic health monitoring devices at a Best Buy store in San Francisco. Photo by Arwen Curry / KQED QUEST\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call the intersection of health care and technology 'digital health,'\" said Halle Tecco, co-founder and managing director of \u003ca href=\"http://rockhealth.com/\">Rock Health\u003c/a>, a San Francisco firm that funds early-stage start-up companies. “In 2013, we saw nearly $2 billion poured into this industry. That was 100 percent growth from 2011.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More changes are ahead, experts say.\u003c/p>\n\u003caside class=\"pullquote alignleft\">We are going into an era in which consumer devices...are going to be the disruptive technologies for the entire health care industry\u003c/aside>\n\u003cp>\"We are going into an era in which consumer devices for measuring aspects of our activity or health are going to be the disruptive technologies for the entire health care industry,\" said Larry Smarr, a computer science professor at the University of California, San Diego.\u003c/p>\n\u003cp>Already, the internet has revolutionized industries from banking to music, Smarr noted. And now, health care is next, from streamlining the sharing of medical data to launching a remote doctor visit with the swipe of an app.\u003c/p>\n\u003cp>Earlier this year, Apple unveiled its latest mobile device, the \u003ca href=\"https://www.apple.com/watch/\">Apple Watch\u003c/a>, which will be available in early 2015 at a starting price of $349. In addition to being able to play music, and send and receive phone calls and texts, the smart watch also functions as a fitness tracker that can monitor heart rate and calories burned. In addition, Apple’s latest operating system features the HealthKit app where users can store personal health information, such as lists of medication, to nimbly update their electronic medical records or share them with their doctors.\u003c/p>\n\u003cp>Still, the new ability to share personal health information through apps, smartphones and wearable devices carries privacy risks. Jaime King, a law professor at Hastings College of the Law in San Francisco, wears a Fitbit bracelet that monitors her physical activity, including how many steps she takes a day. Although she thinks \u003ca href=\"http://www.fitbit.com/privacy\">Fitbit’s privacy policy\u003c/a> is “really quite good,” she has some words of advice to consumers.\u003c/p>\n\u003cp>“I think that individuals really need to take responsibility for the information that they’re posting up there, and not assume that the companies are going to do that for them,” she said.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.schumer.senate.gov/Newsroom/record.cfm?id=355189\">Sen. Charles Schumer, D-NY, pointed out recently\u003c/a>, no federal laws exist to prevent the selling of personal health information collected and stored by a fitness tracking device or app to a third party, such as a health club or even an insurance provider. And this personal health information goes beyond just the number of steps a person has walked in a day. The activity trackers and their associated apps allow users to store information about body weight, age and height, even how much sleep people get at night.\u003c/p>\n\u003cp>In August 2014, Fitbit, which is the leading manufacturer of activity trackers, updated its privacy policy to state that it will never sell to third parties personal health information that could be used to identify individual consumers using its devices and app. Still, the company left open the possibility that it could share “de-identified and aggregated data,” a practice that \u003ca href=\"https://www.23andme.com/\">23andme\u003c/a>, the maker of an at-home genetic testing kit, has been doing for years.\u003c/p>\n\u003cp>Customers of 23andme submit a saliva sample, and the results are made available to them through the 23andme web site in a matter of weeks. The test can indicate an individual’s genetic ancestry as well as some of their raw genetic data. (In 2013, the FDA stopped 23andme from providing its consumers with health-related information such as the likelihood of developing a disease based on their genetic test results). The company claims that the low cost of its $99 test kit is made possible because the genetic data it collects from customers is stripped of any identifying information and then sold to medical researchers and pharmaceutical firms.\u003c/p>\n\u003cp>\u003cem>(Note: 23andme will only sell genetic data from customers who’ve opted-in to make their anonymized test results available for the company to share with third parties.) \u003c/em>\u003c/p>\n\u003cp>As privacy issues play out and new technology rapidly comes online, medical research is also changing because of new consumer electronic tools, faster wireless connectivity, cloud computing and advances in genetics, allowing patients to become collaborators and researchers in their own health care.\u003c/p>\n\u003cfigure id=\"attachment_72390\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/EKG02_scaled.jpg\">\u003cimg class=\"size-full wp-image-72390\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/EKG02_scaled.jpg\" alt=\"AliveCor is the maker of a smartphone case that can record within seconds an EKG, a measure of heart health. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/10/EKG02_scaled.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/10/EKG02_scaled-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AliveCor is the maker of a smartphone case that can record within seconds an EKG, a measure of heart health.\u003c/figcaption>\u003c/figure>\n\u003cp>Take, for example, the \u003ca href=\"https://www.health-eheartstudy.org/\">Health eHeart\u003c/a> study, the world’s first all-electronic global heart study led by Dr. Jeffrey Olgin, Chief of Cardiology at UC San Francisco. Olgin and his team are giving study participants wireless activity trackers, apps and even a smartphone case that can quickly record an EKG reading, an important measure of heart health, rather than having the patients come in to visit a doctor’s office. This data is wirelessly relayed to an online dashboard and may help lead to new, better treatments for heart disease, the number one killer in the United States.\u003c/p>\n\u003caside class=\"pullquote alignleft\">It's not the tools that we really lack in medicine...it's the lack of big data\u003c/aside>\n\u003cp>“It’s not the tools that we really lack in medicine and in heart disease, it’s really the lack of big data,” Olgin said. “And if we really are able to collect enough of this large, dense data, we hope to be able to gain insights that do much better at predicting individual risk.”\u003c/p>\n\u003cp>For UC San Diego’s Smarr, the changes are part of an amazing era that has been unfolding in recent years.\u003c/p>\n\u003cp>“We have these decadal developments that have transformed the information technology landscape – Amazon, how we buy things; Facebook, how we post things; Google, how we search for things. And now, health data,” he said. “And that makes you a very much more empowered patient.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This video story is featured in the QUEST television documentary, Future of You. \u003c/em>\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/audio/how-big-data-is-changing-medicine/\">How Big Data is Changing Medicine - KQED Science radio story, 9/29/14\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/audio/consumer-gene-tests-whats-the-future/\">Consumer Gene Tests Face Uncertain Future - KQED Science radio story, 5/5/14\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/audio/eavesdropping-on-the-heart-a-patient%E2%80%99s-campaign-for-access/\">Eavesdropping on the Heart: A Patient's Campaign for Access - KQED QUEST radio story, 2/24/12\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On GMO Labeling, Oregon and Colorado Learn from California Ballot Defeat",
"title": "On GMO Labeling, Oregon and Colorado Learn from California Ballot Defeat",
"headTitle": "QUEST | KQED Science",
"content": "\u003cp>\u003cstrong>Update Nov. 6:\u003c/strong> In the Nov. 4 election, Oregon voters narrowly rejected Measure 92, which would have required the labeling of foods containing genetically engineered ingredients. The measure lost by a 51 to 49 percent vote. Coloradans also rejected a similar ballot initiative, Proposition 105, by a 66 to 34 percent vote.\u003c/p>\n\u003cp>\u003cstrong>Original post Oct. 28:\u003c/strong> Voters in Oregon will head to the polls Nov. 4 to decide whether to require foods made with genetically engineered ingredients to be labeled. In doing so, they’ll be voting on an initiative shaped in part by the experience of activists in California, who watched a similar measure fail two years ago.\u003c/p>\n\u003cp>Oregon’s Measure 92 would require manufacturers, distributors and grocery owners to label raw and packaged foods produced entirely or partially through genetic engineering. If it passes, the measure will go into effect in 2016.\u003c/p>\n\u003cp>Colorado also is voting on a labeling initiative Nov. 4. If it or the Oregon measure passes, the states will be following Vermont’s lead. In May, Vermont Gov. Peter Shumlin signed a new law making that state the first in the country to mandate labels for genetically engineered food.\u003c/p>\n\u003cp>Advocates in Oregon are hoping that their measure doesn’t face the same fate as a labeling measure in California. In November 2012, Californians narrowly voted down Proposition 37, by a 51 to 49 percent vote.\u003c/p>\n\u003cfigure id=\"attachment_72423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800.jpg\">\u003cimg class=\"wp-image-72423 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800-300x169.jpg\" alt=\"Tom Llewellyn, a volunteer with the Proposition 37 campaign, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign in California, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.noprop37.com/\">opposition to Prop. 37\u003c/a>, led by seed companies like Monsanto and food manufacturers such as Pepsico, spent $46 million to defeat \u003ca href=\"http://www.carighttoknow.org/\">the proposition\u003c/a>,which received $9 million from organic food companies and supplement manufacturers like Mercola. The disparity in funding is repeating itself again this year in Oregon, though this time around, the difference is smaller: as of Oct. 23, the \u003ca href=\"http://votenoon92.com/\">No on 92\u003c/a> campaign had raised $11 million and the \u003ca href=\"http://oregonrighttoknow.org/\">Yes on 92\u003c/a> campaign almost $6.5 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the difference in funding didn’t account entirely for the defeat of the California labeling campaign, its supporters say, and they’ve tried to apply their lessons from 2012 in Oregon today.\u003c/p>\n\u003cp>“The California ballot initiative allowed for citizen lawsuits that could be brought by anybody at any time, and there was a lot of concern that this would be a boon for trial lawyers,” said Elisa Odabashian, director of the West Coast office of \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a>, the policy arm of Consumer Reports.\u003c/p>\n\u003cfigure id=\"attachment_72420\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800.jpg\">\u003cimg class=\"wp-image-72420 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800-300x169.jpg\" alt=\"Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food. Photo: Arwen Curry. \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food.\u003cbr> Photo: Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers Union has supported the idea of labeling genetically engineered foods since the 1990s, said Odabashian, who is based in San Francisco.\u003c/p>\n\u003cp>During the California campaign, No on 37 television ads played up the possibility of lawsuits hobbling small business owners. So in Oregon, labeling advocates have limited the ability for citizens to bring lawsuits against grocery stores that might be selling unlabeled foods.\u003c/p>\n\u003cp>“There are no monetary damages allowed under Measure 92 in Oregon,” said Odabashian. “So it will not be a big money-maker for trial lawyers.”\u003c/p>\n\u003cp>Supporters argue that labeling gives shoppers important information about their food, and that the United States should follow the lead of more than 60 countries, including France and Japan, that require some form of labeling.\u003c/p>\n\u003cp>Opponents of labeling contend that consumers who want to avoid genetically engineered ingredients can choose organic foods, which are already labeled. Federal guidelines prohibit organic farmers from using genetically engineered seeds, or feeding their animals engineered feed.\u003c/p>\n\u003cfigure id=\"attachment_72424\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800.jpg\">\u003cimg class=\"wp-image-72424 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800-300x169.jpg\" alt=\"Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived. Photo: Adrian Dubock \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived.\u003cbr> Photo: Adrian Dubock\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also argue that labeling requirements would hike food prices.\u003c/p>\n\u003cp>“Well of course the costs are going to go up,” said Dana Bieber, spokesperson for No on 92 during \u003ca href=\"http://www.katu.com/politics/Your-Voice-Your-Vote-Oregons-GMO-labeling-debate-270064221.html\">a televised debate\u003c/a> on Oregon’s KATU station in August.\u003c/p>\n\u003cp>“The cost isn’t in the relabeling. That’s nominal,” she said. “The cost to the consumer comes from the fact that food companies will have to remake their food with higher-priced GE ingredients to avoid having to put this label on it.\u003c/p>\n\u003cp>The possibility that labeling could increase food prices has been a point of contention in every vote on the issue. In California’s 2012 campaign, the No on 37 camp argued that a typical family’s food expenses would increase by up to $400 annually if the initiative passed. In Oregon, Consumers Union commissioned a report that found that food prices would increase by slightly over $2 per person a year. This estimate is based on the assumption that even if labeling were required, companies would continue to sell foods with genetically engineered ingredients, and consumers would continue to buy them.\u003c/p>\n\u003cfigure id=\"attachment_72422\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800.jpg\">\u003cimg class=\"wp-image-72422 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800-300x169.jpg\" alt=\"This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change.\u003cbr> Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>Labeling advocates also argue that the advent of genetically engineered crops has led to \u003ca href=\"http://www.enveurope.com/content/24/1/24\">an increase in pesticide use\u003c/a>. One category of genetically engineered crops, created in the mid-1990s by the Missouri-based seed company Monsanto, allows farmers to spray the weed killer glyphosate -- known as Roundup -- without damaging their crops. This allowed growers to replace other more toxic herbicides with Roundup, which is cheaper and less toxic, said Los Banos alfalfa grower Philip Bowles. A \u003ca href=\"http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=12804\">2010 report by the National Academies\u003c/a> found that insecticide use had declined since GE crops were introduced, and farmers who grew GE crops used fewer insecticides and herbicides that linger in soil and waterways. A second category of GE crops include a bacterium that makes crops like cotton resistant to pests.\u003c/p>\n\u003cp>But weed resistance to glyphosate has led seed companies to develop new GE crops that can tolerate other weed killers. The USDA approved in September soybeans and corn engineered by the Indiana-based Dow AgroSciences \u003ca href=\"http://newsroom.dowagro.com/press-release/epa-registers-enlist-duo-herbicide-enlist-weed-control-system-now-approved\">to tolerate the weed killer 2,4-D\u003c/a>. A coalition of environmental groups \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3560/coalition-of-farmers-and-environmental-groups-to-challenge-epa-over-herbicide-approval\">is suing the EPA\u003c/a> over its approval in October of the use of 2,4-D for the spraying of GE corn and soybeans, arguing that the agency didn’t adequately study its health risks.\u003c/p>\n\u003cp>Opponents of GE crops point out that \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3536/epa-approves-new-24-d-herbicide-blend-paving-way-for-controversial-ge-crops\">2,4-D was one of the ingredients in Agent Orange\u003c/a>, the herbicide the U.S. military used during the Vietnam War to destroy crops and trees. Agent Orange has been associated with health problems in U.S. veterans and the Vietnamese population, but these were caused mainly by an extremely toxic dioxin compound that contaminated Agent Orange.\u003c/p>\n\u003cp>Already, more than 90 percent of the cotton, corn and soybeans, and more than 80 percent of the sugar beets grown in the United States are genetically engineered. GE canola and alfalfa are also grown in the US. These crops are used mainly as animal feed, or added to soda, snacks, cereals and other processed foods. Some yellow crookneck squash, sweet corn and zucchini, and some varieties of Hawaiian papayas are also genetically engineered.\u003c/p>\n\u003cp>The World Health Organization and the National Academies have stated that the genetically engineered foods available today are safe to eat. Companies that sell genetically engineered seeds in the United States need approval from the EPA and USDA for most seeds. They also regularly go before the FDA, though that process is voluntary, which has drawn criticism.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We think that’s not enough,” said Odabashian. “We think an unbiased governmental body should be looking at the safety of these foods before they reach the marketplace.”\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=1zIp5rWfv9w#t=1598\">Watch the full episode of Science at the Ballot Box, a joint KQED Newsroom and QUEST report that examines the science behind some of the key issues on the November ballot\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "As Oregon and Colorado vote on GMO labeling, advocates say they learned from the defeat of a similar measure in California in 2012. Watch the video to learn more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Update Nov. 6:\u003c/strong> In the Nov. 4 election, Oregon voters narrowly rejected Measure 92, which would have required the labeling of foods containing genetically engineered ingredients. The measure lost by a 51 to 49 percent vote. Coloradans also rejected a similar ballot initiative, Proposition 105, by a 66 to 34 percent vote.\u003c/p>\n\u003cp>\u003cstrong>Original post Oct. 28:\u003c/strong> Voters in Oregon will head to the polls Nov. 4 to decide whether to require foods made with genetically engineered ingredients to be labeled. In doing so, they’ll be voting on an initiative shaped in part by the experience of activists in California, who watched a similar measure fail two years ago.\u003c/p>\n\u003cp>Oregon’s Measure 92 would require manufacturers, distributors and grocery owners to label raw and packaged foods produced entirely or partially through genetic engineering. If it passes, the measure will go into effect in 2016.\u003c/p>\n\u003cp>Colorado also is voting on a labeling initiative Nov. 4. If it or the Oregon measure passes, the states will be following Vermont’s lead. In May, Vermont Gov. Peter Shumlin signed a new law making that state the first in the country to mandate labels for genetically engineered food.\u003c/p>\n\u003cp>Advocates in Oregon are hoping that their measure doesn’t face the same fate as a labeling measure in California. In November 2012, Californians narrowly voted down Proposition 37, by a 51 to 49 percent vote.\u003c/p>\n\u003cfigure id=\"attachment_72423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800.jpg\">\u003cimg class=\"wp-image-72423 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800-300x169.jpg\" alt=\"Tom Llewellyn, a volunteer with the Proposition 37 campaign, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign in California, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.noprop37.com/\">opposition to Prop. 37\u003c/a>, led by seed companies like Monsanto and food manufacturers such as Pepsico, spent $46 million to defeat \u003ca href=\"http://www.carighttoknow.org/\">the proposition\u003c/a>,which received $9 million from organic food companies and supplement manufacturers like Mercola. The disparity in funding is repeating itself again this year in Oregon, though this time around, the difference is smaller: as of Oct. 23, the \u003ca href=\"http://votenoon92.com/\">No on 92\u003c/a> campaign had raised $11 million and the \u003ca href=\"http://oregonrighttoknow.org/\">Yes on 92\u003c/a> campaign almost $6.5 million.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the difference in funding didn’t account entirely for the defeat of the California labeling campaign, its supporters say, and they’ve tried to apply their lessons from 2012 in Oregon today.\u003c/p>\n\u003cp>“The California ballot initiative allowed for citizen lawsuits that could be brought by anybody at any time, and there was a lot of concern that this would be a boon for trial lawyers,” said Elisa Odabashian, director of the West Coast office of \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a>, the policy arm of Consumer Reports.\u003c/p>\n\u003cfigure id=\"attachment_72420\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800.jpg\">\u003cimg class=\"wp-image-72420 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800-300x169.jpg\" alt=\"Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food. Photo: Arwen Curry. \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food.\u003cbr> Photo: Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers Union has supported the idea of labeling genetically engineered foods since the 1990s, said Odabashian, who is based in San Francisco.\u003c/p>\n\u003cp>During the California campaign, No on 37 television ads played up the possibility of lawsuits hobbling small business owners. So in Oregon, labeling advocates have limited the ability for citizens to bring lawsuits against grocery stores that might be selling unlabeled foods.\u003c/p>\n\u003cp>“There are no monetary damages allowed under Measure 92 in Oregon,” said Odabashian. “So it will not be a big money-maker for trial lawyers.”\u003c/p>\n\u003cp>Supporters argue that labeling gives shoppers important information about their food, and that the United States should follow the lead of more than 60 countries, including France and Japan, that require some form of labeling.\u003c/p>\n\u003cp>Opponents of labeling contend that consumers who want to avoid genetically engineered ingredients can choose organic foods, which are already labeled. Federal guidelines prohibit organic farmers from using genetically engineered seeds, or feeding their animals engineered feed.\u003c/p>\n\u003cfigure id=\"attachment_72424\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800.jpg\">\u003cimg class=\"wp-image-72424 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800-300x169.jpg\" alt=\"Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived. Photo: Adrian Dubock \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived.\u003cbr> Photo: Adrian Dubock\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also argue that labeling requirements would hike food prices.\u003c/p>\n\u003cp>“Well of course the costs are going to go up,” said Dana Bieber, spokesperson for No on 92 during \u003ca href=\"http://www.katu.com/politics/Your-Voice-Your-Vote-Oregons-GMO-labeling-debate-270064221.html\">a televised debate\u003c/a> on Oregon’s KATU station in August.\u003c/p>\n\u003cp>“The cost isn’t in the relabeling. That’s nominal,” she said. “The cost to the consumer comes from the fact that food companies will have to remake their food with higher-priced GE ingredients to avoid having to put this label on it.\u003c/p>\n\u003cp>The possibility that labeling could increase food prices has been a point of contention in every vote on the issue. In California’s 2012 campaign, the No on 37 camp argued that a typical family’s food expenses would increase by up to $400 annually if the initiative passed. In Oregon, Consumers Union commissioned a report that found that food prices would increase by slightly over $2 per person a year. This estimate is based on the assumption that even if labeling were required, companies would continue to sell foods with genetically engineered ingredients, and consumers would continue to buy them.\u003c/p>\n\u003cfigure id=\"attachment_72422\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800.jpg\">\u003cimg class=\"wp-image-72422 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800-300x169.jpg\" alt=\"This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change.\u003cbr> Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>Labeling advocates also argue that the advent of genetically engineered crops has led to \u003ca href=\"http://www.enveurope.com/content/24/1/24\">an increase in pesticide use\u003c/a>. One category of genetically engineered crops, created in the mid-1990s by the Missouri-based seed company Monsanto, allows farmers to spray the weed killer glyphosate -- known as Roundup -- without damaging their crops. This allowed growers to replace other more toxic herbicides with Roundup, which is cheaper and less toxic, said Los Banos alfalfa grower Philip Bowles. A \u003ca href=\"http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=12804\">2010 report by the National Academies\u003c/a> found that insecticide use had declined since GE crops were introduced, and farmers who grew GE crops used fewer insecticides and herbicides that linger in soil and waterways. A second category of GE crops include a bacterium that makes crops like cotton resistant to pests.\u003c/p>\n\u003cp>But weed resistance to glyphosate has led seed companies to develop new GE crops that can tolerate other weed killers. The USDA approved in September soybeans and corn engineered by the Indiana-based Dow AgroSciences \u003ca href=\"http://newsroom.dowagro.com/press-release/epa-registers-enlist-duo-herbicide-enlist-weed-control-system-now-approved\">to tolerate the weed killer 2,4-D\u003c/a>. A coalition of environmental groups \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3560/coalition-of-farmers-and-environmental-groups-to-challenge-epa-over-herbicide-approval\">is suing the EPA\u003c/a> over its approval in October of the use of 2,4-D for the spraying of GE corn and soybeans, arguing that the agency didn’t adequately study its health risks.\u003c/p>\n\u003cp>Opponents of GE crops point out that \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3536/epa-approves-new-24-d-herbicide-blend-paving-way-for-controversial-ge-crops\">2,4-D was one of the ingredients in Agent Orange\u003c/a>, the herbicide the U.S. military used during the Vietnam War to destroy crops and trees. Agent Orange has been associated with health problems in U.S. veterans and the Vietnamese population, but these were caused mainly by an extremely toxic dioxin compound that contaminated Agent Orange.\u003c/p>\n\u003cp>Already, more than 90 percent of the cotton, corn and soybeans, and more than 80 percent of the sugar beets grown in the United States are genetically engineered. GE canola and alfalfa are also grown in the US. These crops are used mainly as animal feed, or added to soda, snacks, cereals and other processed foods. Some yellow crookneck squash, sweet corn and zucchini, and some varieties of Hawaiian papayas are also genetically engineered.\u003c/p>\n\u003cp>The World Health Organization and the National Academies have stated that the genetically engineered foods available today are safe to eat. Companies that sell genetically engineered seeds in the United States need approval from the EPA and USDA for most seeds. They also regularly go before the FDA, though that process is voluntary, which has drawn criticism.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We think that’s not enough,” said Odabashian. “We think an unbiased governmental body should be looking at the safety of these foods before they reach the marketplace.”\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=1zIp5rWfv9w#t=1598\">Watch the full episode of Science at the Ballot Box, a joint KQED Newsroom and QUEST report that examines the science behind some of the key issues on the November ballot\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Rare Sea Snail, Scientists Find Compound That Could Help Cancer Patients",
"title": "In Rare Sea Snail, Scientists Find Compound That Could Help Cancer Patients",
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"content": "\u003cp>PORT HUENEME -- Frank Oakes is betting his future on a snail. Thousands are suctioned onto the walls of 19 outdoor aquaculture tanks behind his office in Port Hueneme, California, south of Santa Barbara.\u003c/p>\n\u003cp>Shaped like oblong cinnamon rolls, the black, tan, and striped snails may live up to 60 years, although their population may be dwindling.\u003c/p>\n\u003cp>“This fragile California resource could be the basis of multiple life-saving drugs,” said Oakes, who is the CEO of \u003ca href=\"http://www.stellarbiotechnologies.com/\">Stellar Biotechnologies Inc.\u003c/a>, a biomedical company.\u003c/p>\n\u003cp>Giant keyhole limpets contain a valuable protein called KLH, or \u003ca href=\"http://en.wikipedia.org/wiki/Keyhole_limpet_hemocyanin\">keyhole limpet hemocyanin\u003c/a>, which is being tested in more than 20 different types of cancer vaccines and on autoimmune diseases like Alzheimer’s.\u003c/p>\n\u003cfigure id=\"attachment_72272\" class=\"wp-caption alignleft\" style=\"max-width: 365px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_GKL-AQJuveniles-18-1.jpg\">\u003cimg class=\" wp-image-72272\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_GKL-AQJuveniles-18-1-379x253.jpg\" alt=\"Since the 1990s, limpets have been raised in captivity and their blood is being tested in treatments for cancer and automimmune diseases. Photo: Stellar Biotechnologies, Inc.\" width=\"365\" height=\"244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Since the 1990s, limpets have been raised in captivity and their blood is being tested in treatments for cancer and autoimmune diseases. Photo: Stellar Biotechnologies, Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>The copper-based blood protein carries oxygen through the snail’s body, as hemoglobin does in humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1950s, immunologists found that inserting KLH into patients triggered a powerful immune response. Such responses are critical in helping the body fight cancer and other diseases.\u003c/p>\n\u003cp>“There are lots of situations where we wish we could elicit an immune response,” said \u003ca href=\"http://www.oxy.edu/\">Occidental College\u003c/a> biology professor \u003ca href=\"https://www.oxy.edu/faculty/gary-martin\">Gary Martin\u003c/a>. “Cancer, for example, doesn’t stimulate a strong response.”\u003c/p>\n\u003cp>So researchers have figured out how to take markers for a specific type of cancer and attach KLH before inserting them into a vaccine.\u003c/p>\n\u003cp>Once administered, KLH wakes up the immune system and the patient’s antibodies see the markers. Like a signpost, the markers point toward the patient’s cancer. This process trains the immune system to fight the patient’s specific type of cancer.\u003c/p>\n\u003cp>“The hope with the cancer vaccines that contain KLH is that one day they will be preventative, much like the vaccines for measles and polio are today,” said \u003ca href=\"http://www.stellarbiotechnologies.com/about-stellar/leadership/management-team\">Catherine Brisson\u003c/a>, chief operating officer of Stellar Biotechnologies.\u003c/p>\n\u003cp>\u003cspan style=\"color: #ff8000\">\u003c/span>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"This fragile California resource could be the basis of multiple life-saving drugs\" -- Frank Oakes, CEO Stellar Biotechnologies, Inc.\u003c/aside>\n\u003cp>KLH-based vaccines are in phase III clinical trials, the last stage before a drug receives commercial approval from the \u003ca href=\"http://www.fda.gov/\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>Other countries, including South Korea, China, and the Netherlands, have already approved KLH-based cancer vaccines. Stellar sells the purified blood protein to international companies for $50,000 per gram.\u003c/p>\n\u003cp>But generating a steady supply of KLH is tricky.\u003c/p>\n\u003cp>Giant keyhole limpets only live off the California coast and no one knows how many exist in the wild.\u003c/p>\n\u003cp>Most international pharmaceutical companies collect mollusks from the ocean, which are frozen and shipped overseas or bled to death and thrown back into the water.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_KLH-IMG_8554-1.jpg\">\u003cimg class=\" wp-image-72274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_KLH-IMG_8554-1-168x253.jpg\" alt=\"One gram of the snails' purified blood protein is $50,000. Photo: Stellar Biotechnologies, Inc.\" width=\"225\" height=\"339\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One gram of the snails' purified blood protein is sold to pharmaceutical companies for $50,000. Photo: Stellar Biotechnologies, Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>“I have been working in our kelp forest since 1970 and have seen [them] become much more rare over the years,” \u003ca href=\"http://daytonlab.ucsd.edu/\">Paul Dayton\u003c/a>, a marine ecologist at \u003ca href=\"https://scripps.ucsd.edu/\">Scripps Institution of Oceanography\u003c/a>, said in an email.\u003c/p>\n\u003cp>Because of the market value for the blood protein, Dayton said, “it makes sense that they might be disappearing.”\u003c/p>\n\u003cp>What’s important, he said, is preserving a marine habitat that is vastly under studied.\u003c/p>\n\u003cp>“I do not think it is appropriate to have a commercial harvest…without first doing some research on the population biology.”\u003c/p>\n\u003cp>Dayton argued for restrictions on the number of snails that can be removed, since there are no catch limits.\u003c/p>\n\u003cp>And while Stellar is no longer taking limpets from the wild, it is relying on a supply that may not last if KLH-based treatments are approved.\u003c/p>\n\u003cp>“Should any of these clinical trials hit the jackpot, we don’t have a huge reservoir of these animals to supply the need for further clinical trials and treatments,” said Martin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This story was made possible, in part, by support from the \u003ca href=\"http://www.ijnr.org/\">Institute for Journalism & Natural Resources\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>PORT HUENEME -- Frank Oakes is betting his future on a snail. Thousands are suctioned onto the walls of 19 outdoor aquaculture tanks behind his office in Port Hueneme, California, south of Santa Barbara.\u003c/p>\n\u003cp>Shaped like oblong cinnamon rolls, the black, tan, and striped snails may live up to 60 years, although their population may be dwindling.\u003c/p>\n\u003cp>“This fragile California resource could be the basis of multiple life-saving drugs,” said Oakes, who is the CEO of \u003ca href=\"http://www.stellarbiotechnologies.com/\">Stellar Biotechnologies Inc.\u003c/a>, a biomedical company.\u003c/p>\n\u003cp>Giant keyhole limpets contain a valuable protein called KLH, or \u003ca href=\"http://en.wikipedia.org/wiki/Keyhole_limpet_hemocyanin\">keyhole limpet hemocyanin\u003c/a>, which is being tested in more than 20 different types of cancer vaccines and on autoimmune diseases like Alzheimer’s.\u003c/p>\n\u003cfigure id=\"attachment_72272\" class=\"wp-caption alignleft\" style=\"max-width: 365px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_GKL-AQJuveniles-18-1.jpg\">\u003cimg class=\" wp-image-72272\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_GKL-AQJuveniles-18-1-379x253.jpg\" alt=\"Since the 1990s, limpets have been raised in captivity and their blood is being tested in treatments for cancer and automimmune diseases. Photo: Stellar Biotechnologies, Inc.\" width=\"365\" height=\"244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Since the 1990s, limpets have been raised in captivity and their blood is being tested in treatments for cancer and autoimmune diseases. Photo: Stellar Biotechnologies, Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>The copper-based blood protein carries oxygen through the snail’s body, as hemoglobin does in humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1950s, immunologists found that inserting KLH into patients triggered a powerful immune response. Such responses are critical in helping the body fight cancer and other diseases.\u003c/p>\n\u003cp>“There are lots of situations where we wish we could elicit an immune response,” said \u003ca href=\"http://www.oxy.edu/\">Occidental College\u003c/a> biology professor \u003ca href=\"https://www.oxy.edu/faculty/gary-martin\">Gary Martin\u003c/a>. “Cancer, for example, doesn’t stimulate a strong response.”\u003c/p>\n\u003cp>So researchers have figured out how to take markers for a specific type of cancer and attach KLH before inserting them into a vaccine.\u003c/p>\n\u003cp>Once administered, KLH wakes up the immune system and the patient’s antibodies see the markers. Like a signpost, the markers point toward the patient’s cancer. This process trains the immune system to fight the patient’s specific type of cancer.\u003c/p>\n\u003cp>“The hope with the cancer vaccines that contain KLH is that one day they will be preventative, much like the vaccines for measles and polio are today,” said \u003ca href=\"http://www.stellarbiotechnologies.com/about-stellar/leadership/management-team\">Catherine Brisson\u003c/a>, chief operating officer of Stellar Biotechnologies.\u003c/p>\n\u003cp>\u003cspan style=\"color: #ff8000\">\u003c/span>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"This fragile California resource could be the basis of multiple life-saving drugs\" -- Frank Oakes, CEO Stellar Biotechnologies, Inc.\u003c/aside>\n\u003cp>KLH-based vaccines are in phase III clinical trials, the last stage before a drug receives commercial approval from the \u003ca href=\"http://www.fda.gov/\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>Other countries, including South Korea, China, and the Netherlands, have already approved KLH-based cancer vaccines. Stellar sells the purified blood protein to international companies for $50,000 per gram.\u003c/p>\n\u003cp>But generating a steady supply of KLH is tricky.\u003c/p>\n\u003cp>Giant keyhole limpets only live off the California coast and no one knows how many exist in the wild.\u003c/p>\n\u003cp>Most international pharmaceutical companies collect mollusks from the ocean, which are frozen and shipped overseas or bled to death and thrown back into the water.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_KLH-IMG_8554-1.jpg\">\u003cimg class=\" wp-image-72274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/Stellar-2014-copyright_KLH-IMG_8554-1-168x253.jpg\" alt=\"One gram of the snails' purified blood protein is $50,000. Photo: Stellar Biotechnologies, Inc.\" width=\"225\" height=\"339\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One gram of the snails' purified blood protein is sold to pharmaceutical companies for $50,000. Photo: Stellar Biotechnologies, Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>“I have been working in our kelp forest since 1970 and have seen [them] become much more rare over the years,” \u003ca href=\"http://daytonlab.ucsd.edu/\">Paul Dayton\u003c/a>, a marine ecologist at \u003ca href=\"https://scripps.ucsd.edu/\">Scripps Institution of Oceanography\u003c/a>, said in an email.\u003c/p>\n\u003cp>Because of the market value for the blood protein, Dayton said, “it makes sense that they might be disappearing.”\u003c/p>\n\u003cp>What’s important, he said, is preserving a marine habitat that is vastly under studied.\u003c/p>\n\u003cp>“I do not think it is appropriate to have a commercial harvest…without first doing some research on the population biology.”\u003c/p>\n\u003cp>Dayton argued for restrictions on the number of snails that can be removed, since there are no catch limits.\u003c/p>\n\u003cp>And while Stellar is no longer taking limpets from the wild, it is relying on a supply that may not last if KLH-based treatments are approved.\u003c/p>\n\u003cp>“Should any of these clinical trials hit the jackpot, we don’t have a huge reservoir of these animals to supply the need for further clinical trials and treatments,” said Martin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This story was made possible, in part, by support from the \u003ca href=\"http://www.ijnr.org/\">Institute for Journalism & Natural Resources\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers' Markets Are Good for Communities ... Right?",
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"content": "\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Farmer Sets His Sights on a New Crop: Crickets",
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"content": "\u003cp>When you’re hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.\u003c/p>\n\u003cp>I went to visit this intrepid cricketeer at \u003ca href=\"http://bigcricketfarms.com/\">Big Cricket Farms\u003c/a>, located in an old warehouse in Youngstown, Ohio. It’s the perfect place to grow crickets, according to owner Kevin Bachhuber. “So these are our babies. They’re actually hardening up right now,” said Bachhuber.\u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029.jpg\">\u003cimg class=\"wp-image-71831 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029-640x360.jpg\" alt=\"bug farm 029\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Kevin Bachhuber points to the tubs that house the young crickets.\u003c/figcaption>\u003c/figure>\n\u003cp>The crickets live in big, black square tents that sit right on the warehouse floor. Inside the tents are bright lights, an interior like tin foil, and stacks of Rubbermaid tubs.\u003c/p>\n\u003cfigure id=\"attachment_71833\" class=\"wp-caption alignright\" style=\"max-width: 202px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013.jpg\">\u003cimg class=\"wp-image-71833 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013-202x360.jpg\" alt=\"bug farm 013\" width=\"202\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crickets live in tightly-sealed tents within an old Ohio warehouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Crack a lid on one of those tubs and you’ll find cricket city. “There are little cricket high-rises made out of egg carton. If you look here, the little tiny grains of rice things -- wow, there’s a lot of them -- are the eggs,” said Bachhuber.\u003c/p>\n\u003cp>These guys munch on organic chicken feed and mature rapidly, within two months. While some of these crickets will be sold whole at local farmers’ markets, most will be ground up and made into “cricket flour,” a nutrient-dense product that can be used in baked goods. Bachhuber says they’re in talks with energy bar companies as well as chip and cookie manufacturers who are interested in buying cricket flour in volume.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That could be because insects are such a rich source of protein and minerals. They’re commonly used in zoo and pet food. In other countries, people have been eating bugs for decades.\u003c/p>\n\u003cp>Here, though, there’s the cultural “yuck” factor to contend with.\u003c/p>\n\u003cp>“If I said the word ‘insect’ to the average person on the street, immediately they’ll think of a cockroach,” said Sonny Ramaswamy, the director of the National Institute of Food and Agriculture within the USDA. “So there is that sort of a creepy-crawly-hairy-cockroachy type of a mental image that’s created…so that’s one thing that you’ve got to overcome,” he said.\u003c/p>\n\u003cfigure id=\"attachment_71834\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016.jpg\">\u003cimg class=\"wp-image-71834 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016-640x360.jpg\" alt=\"bug farm 016\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg cartons are like \"cricket high rises\" says Bachhuber. The insects munch on organic chicken feed.\u003c/figcaption>\u003c/figure>\n\u003cp>And there’s good reason to make the critters more approachable to Western palates, says Ramaswamy, who, by the way, cooks up curried crickets for DC crowds whenever he gets the chance. In addition to their high protein content and rapid reproduction rate, “their ecological footprint is pretty significantly lower than other things. They use a lot less resources -- the amount of energy needed, the amount of water needed, the amount of land needed, and things like that,” he said. \u003c/p>\n\u003caside class=\"pullquote alignleft\">To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/aside>\n\u003cp>To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/p>\n\u003cp>Growing crickets, or any insect for that matter, is uncharted water for regulatory agencies.\u003c/p>\n\u003cp>“Insect farms are new,” said Ashley McDonald with the Ohio Department of Agriculture. “They would be new to us. And we don’t regulate them at this time,” she said.\u003c/p>\n\u003cp>McDonald says they do regulate food processors, and so in that sense the operation would be treated like any other food facility when it comes to good practices.\u003c/p>\n\u003cp>At Big Cricket Farms, Bachhuber takes food safety to the point of self-described paranoia. “These guys should be clean and safe. We don’t want to destroy our industry before it starts or anything,” he said.\u003c/p>\n\u003cp>They welcome inspectors and want their operation to be a model for other startup insect farms.\u003c/p>\n\u003cp>The FDA is working on insect-specific regulations, but they aren’t finished yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As for when you can expect to see cricket on the menu or in your protein bar, it might not be that far off. Big Cricket Farms will debut their product this August.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.\u003c/p>\n\u003cp>I went to visit this intrepid cricketeer at \u003ca href=\"http://bigcricketfarms.com/\">Big Cricket Farms\u003c/a>, located in an old warehouse in Youngstown, Ohio. It’s the perfect place to grow crickets, according to owner Kevin Bachhuber. “So these are our babies. They’re actually hardening up right now,” said Bachhuber.\u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029.jpg\">\u003cimg class=\"wp-image-71831 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029-640x360.jpg\" alt=\"bug farm 029\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Kevin Bachhuber points to the tubs that house the young crickets.\u003c/figcaption>\u003c/figure>\n\u003cp>The crickets live in big, black square tents that sit right on the warehouse floor. Inside the tents are bright lights, an interior like tin foil, and stacks of Rubbermaid tubs.\u003c/p>\n\u003cfigure id=\"attachment_71833\" class=\"wp-caption alignright\" style=\"max-width: 202px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013.jpg\">\u003cimg class=\"wp-image-71833 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013-202x360.jpg\" alt=\"bug farm 013\" width=\"202\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crickets live in tightly-sealed tents within an old Ohio warehouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Crack a lid on one of those tubs and you’ll find cricket city. “There are little cricket high-rises made out of egg carton. If you look here, the little tiny grains of rice things -- wow, there’s a lot of them -- are the eggs,” said Bachhuber.\u003c/p>\n\u003cp>These guys munch on organic chicken feed and mature rapidly, within two months. While some of these crickets will be sold whole at local farmers’ markets, most will be ground up and made into “cricket flour,” a nutrient-dense product that can be used in baked goods. Bachhuber says they’re in talks with energy bar companies as well as chip and cookie manufacturers who are interested in buying cricket flour in volume.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That could be because insects are such a rich source of protein and minerals. They’re commonly used in zoo and pet food. In other countries, people have been eating bugs for decades.\u003c/p>\n\u003cp>Here, though, there’s the cultural “yuck” factor to contend with.\u003c/p>\n\u003cp>“If I said the word ‘insect’ to the average person on the street, immediately they’ll think of a cockroach,” said Sonny Ramaswamy, the director of the National Institute of Food and Agriculture within the USDA. “So there is that sort of a creepy-crawly-hairy-cockroachy type of a mental image that’s created…so that’s one thing that you’ve got to overcome,” he said.\u003c/p>\n\u003cfigure id=\"attachment_71834\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016.jpg\">\u003cimg class=\"wp-image-71834 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016-640x360.jpg\" alt=\"bug farm 016\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg cartons are like \"cricket high rises\" says Bachhuber. The insects munch on organic chicken feed.\u003c/figcaption>\u003c/figure>\n\u003cp>And there’s good reason to make the critters more approachable to Western palates, says Ramaswamy, who, by the way, cooks up curried crickets for DC crowds whenever he gets the chance. In addition to their high protein content and rapid reproduction rate, “their ecological footprint is pretty significantly lower than other things. They use a lot less resources -- the amount of energy needed, the amount of water needed, the amount of land needed, and things like that,” he said. \u003c/p>\n\u003caside class=\"pullquote alignleft\">To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/aside>\n\u003cp>To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/p>\n\u003cp>Growing crickets, or any insect for that matter, is uncharted water for regulatory agencies.\u003c/p>\n\u003cp>“Insect farms are new,” said Ashley McDonald with the Ohio Department of Agriculture. “They would be new to us. And we don’t regulate them at this time,” she said.\u003c/p>\n\u003cp>McDonald says they do regulate food processors, and so in that sense the operation would be treated like any other food facility when it comes to good practices.\u003c/p>\n\u003cp>At Big Cricket Farms, Bachhuber takes food safety to the point of self-described paranoia. “These guys should be clean and safe. We don’t want to destroy our industry before it starts or anything,” he said.\u003c/p>\n\u003cp>They welcome inspectors and want their operation to be a model for other startup insect farms.\u003c/p>\n\u003cp>The FDA is working on insect-specific regulations, but they aren’t finished yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As for when you can expect to see cricket on the menu or in your protein bar, it might not be that far off. Big Cricket Farms will debut their product this August.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Things Everyone Should Know About Washing Food",
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"content": "\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2.jpg\">\u003cimg class=\"alignleft wp-image-71234\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2-300x169.jpg\" alt=\"pesticides2\" width=\"162\" height=\"91\">\u003c/a>4. You Can’t Get All the Pesticides Off Your Food (but Don’t Panic)\u003c/strong>\u003cbr>\nSome minute traces of pesticide will probably be on -- or in -- your fruits or vegetables when you eat them. “But being able to detect a pesticide doesn’t mean that it’s a public health problem,” said Chris Gunter, a researcher at NC State who studies vegetable agriculture. That’s because, after using a pesticide, farmers are required to wait for a specific period of time before harvesting (it’s called a “pre-harvest interval”). During that time, the pesticide breaks down or washes off, meaning any residual pesticide meets \u003ca href=\"http://www.epa.gov/pesticides/factsheets/stprf.htm\" target=\"_blank\">EPA’s human health requirements\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash.jpg\">\u003cimg class=\"alignleft wp-image-71225\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash-239x169.jpg\" alt=\"organic food wash\" width=\"162\" height=\"115\">\u003c/a>5. Even Organic Food Can Use a Rinse\u003c/strong>\u003cbr>\nJust because produce is labeled “organic” doesn’t mean that it’s somehow immune to microbial contamination. Organic farmers usually grow their fruits and vegetables in open fields, just like conventional farmers, and are subject to some of the same risks, such as fecal contamination from wildlife (that is, poop can still get on the food).\u003c/p>\n\u003cp>“Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt,” said Don Schaffner, a food safety researcher at Rutgers. “And rinsing off produce may offer some risk reduction in terms of microbial pathogens.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bonus: Don’t Wash Pre-Washed Veggies\u003c/strong>\u003cbr>\nIf you’ve bought salad mix that is labeled as “pre-washed,” you really don’t need to wash it again, Schaffner said. In fact, you probably shouldn’t wash it again. “An expert panel \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-851.pdf\" target=\"_blank\">reported in 2007\u003c/a> that consumers who wash these salads again won’t reduce the risk,” Schaffner said, “and may actually create a risk of cross-contamination” where pathogens from other foods get onto the salad. In this case, being lazy is a virtue.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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