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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. 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Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is here, and for many of us, the long weekends and family gatherings provide a great opportunity to explore some of the wonderful hiking trails across the Bay Area.\u003c/p>\n\u003cp>From the South Bay to the North Bay, the East Bay to the coast (and no, we're not forgetting you, the Peninsula), our region is home to trails winding through redwood forests and oak tree-dotted grassland, up mountaintops (here's looking at you, Mount Diablo) and alongside streams, waterfalls and even the ocean. Along the way, you might spot a banana slug, a newt, deer, bobcats, coyotes and cows (it's true).\u003c/p>\n\u003cp>We know hiking is a popular pastime for many of us, and last year we created \u003ca href=\"https://www.kqed.org/news/11632557/photos-bay-areas-best-hikes-chosen-by-you\" target=\"_blank\" rel=\"noopener noreferrer\">a guide\u003c/a> based on your top hiking picks in the region. If you missed sharing your favorite last time, or have another one that you'd like to add to the mix, please tell us in the box below (and, very importantly, tell us what makes it your favorite).\u003c/p>\n\u003cp>We know it's hard to share those hidden gems, but consider doing so for your fellow hiker who is looking for a new trail to discover.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>https://www.youtube.com/watch?time_continue=67&v=hjIRI4hbkmg&feature=emb_logo\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>In the InsideClimate News documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, reporter Neela Banerjee and videographer Anna Belle Peevey share the stories of people trying to rebuild lives splintered by three weather-related disasters. \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">Explore the videos and essays here\u003c/a>.\u003c/em>\u003c/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://protect-us.mimecast.com/s/Neq_CwpkPvsGmMG7hVOy7A?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">InsideClimate News\u003c/a> is a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter \u003ca href=\"https://protect-us.mimecast.com/s/pD-rCxklQwf1V61yTviMEq?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp style=\"font-weight: 400\">Four months after the Camp Fire incinerated his home and the entire nearby town of Paradise, California, Randy Larsen sat on the steps of his RV and struggled to process what he’d survived.\u003c/p>\n\u003cp style=\"font-weight: 400\">He remembered seeing the smoke and fire in Paradise across the canyon and the traffic streaming down the Skyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp style=\"font-weight: 400\">“I still hadn’t pieced it all together,” he said. “I mean, I think I realized that there was an evacuation from Paradise, but I didn’t assume it was on fire. I assumed it—I don’t know what I assumed that day. The idea that the town had burned up … was nowhere in my imagination.”\u003c/p>\n\u003cp style=\"font-weight: 400\">His inability to comprehend the disaster he’d endured—a wildfire that jumped the length of a football field each second—was echoed by survivors of Hurricane Michael, the first Category 5 storm to hit the Florida Panhandle, and some of the most destructive flooding to inundate the Midwest.\u003c/p>\n\u003cp style=\"font-weight: 400\">In the year-long documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, InsideClimate News reporter Neela Banerjee and videographer Anna Belle Peevey found shared experiences in the aftermath of extreme weather and climate-related disasters.\u003c/p>\n\u003cp style=\"font-weight: 400\">In dozens of interviews, victims and survivors used a \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">common language of loss\u003c/a>, describing their communities in terms normally reserved for war zones. \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds evoked what they’d lost\u003c/a>—exploding propane tanks, beeping smoke detectors in piles of rubble, chainsaws cutting through downed trees.\u003c/p>\n\u003cp style=\"font-weight: 400\">Often, they drew strength from \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">the animals they cared for\u003c/a>. As emergency planners learned in New Orleans after Hurricane Katrina in 2005, some Americans love their animals so much they’re willing to risk their lives for them.\u003c/p>\n\u003cp dir=\"ltr\">A country accustomed to taking in refugees from around the globe now found itself dealing with climate refugees made here in America. The sheer destructive force of \u003ca href=\"https://insideclimatenews.org/american-climate/essay/wildfire-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">wildfires\u003c/a>, \u003ca href=\"https://insideclimatenews.org/american-climate/essay/hurricane-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">hurricanes\u003c/a> and \u003ca href=\"https://insideclimatenews.org/american-climate/essay/floods-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">river flooding\u003c/a> had rattled assumptions about the limits of disaster as climate change has increasingly eroded people’s sense of security across the American landscape, the interviews showed.\u003c/p>\n\u003cp dir=\"ltr\">Read the essays on the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">Common Language of Loss\u003c/a>, the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds that Trigger Trauma\u003c/a> and the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">Bonds Between People and Animals\u003c/a>.\u003c/p>\n\u003cp dir=\"ltr\">And there was a relentlessness to calamities: As reporters found victims of Hurricane Michael and the Camp Fire still in the throes of recovery in March, the devastating floods struck Nebraska, Iowa and Missouri.\u003c/p>\n\u003cp dir=\"ltr\">Some survivors acknowledged climate change as a influence in the disasters. Others didn’t.\u003c/p>\n\u003cp style=\"font-weight: 400\">Randy Larsen saw the Camp Fire, which killed 85 people in Butte County, as an obvious consequence of a warming planet.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I grew up in California,” he said. “We’ve never had wildfires in November. We can fix all the power lines that PG&E was perhaps negligent in dealing with, we can fix all of those things, but we’re still going to have this tinderbox of a forest. Unless we do something about climate change.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?time_continue=3&v=16BGKwjP2ms&feature=emb_logo\u003c/p>\n\u003cp style=\"font-weight: 400\">Louis Byford, a farmer in Corning, Missouri, whose home fared only slightly better in the flooding than Larsen’s had in the fire, was having none of that.\u003c/p>\n\u003cp style=\"font-weight: 400\">“There’s been changes taking place since God created earth,” he said. “We are simply kidding ourselves if we think we can control anything. It’s just part of God’s creation. The cycle. The come and go, the ebb and flow, whatever.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Still, Byford found himself haunted by the calculus of loss, struggling to rebuild a farmhouse his wife wouldn’t live in anymore. “Where does that leave me?” Byford asked. “I told you I’m a determined man. I’ll give this compassion and patience. I may be a bachelor living here. It’s a burden that I can’t get rid of, every day.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Scientists point out that there is broad consensus that global warming will fuel more wildfires, floods and intense hurricanes.\u003c/p>\n\u003cp style=\"font-weight: 400\">Research shows that climate change has made California hotter and drier and more prone to wildfires. Summertime average temperatures in the state have risen 3.2 degrees Fahrenheit since the late 1800s, nearly all of it over the last 50 years.\u003c/p>\n\u003cp style=\"font-weight: 400\">The northern Great Plains are expected to see more drought, intense rainfall and flooding as the planet warms. The 12-month period leading up to February 2019 was the fifth-wettest stretch of weather in Nebraska since 1895.\u003c/p>\n\u003cp style=\"font-weight: 400\">The oceans are now warmer than they have been in 125,000 years, providing more energy to fuel the destructive power of hurricanes like Michael.\u003c/p>\n\u003cp style=\"font-weight: 400\">Perched on the steps of his RV in Butte Creek Canyon, Larsen sees little reason for optimism over the long term.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I wish I could say this is the new normal, but that would be profoundly optimistic if it stayed at being just this bad,” he said. “And I haven’t seen any research that suggests that it’s going to level off. The best research says maybe what? Two degrees (Celsius) increase by the turn of the century? That’s super optimistic. I think these are the good ol’ days, in terms of wildfire in California, and that’s a bit heartbreaking.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>Explore the \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a> project.\u003c/em>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">“I still hadn’t pieced it all together,” he said. “I mean, I think I realized that there was an evacuation from Paradise, but I didn’t assume it was on fire. I assumed it—I don’t know what I assumed that day. The idea that the town had burned up … was nowhere in my imagination.”\u003c/p>\n\u003cp style=\"font-weight: 400\">His inability to comprehend the disaster he’d endured—a wildfire that jumped the length of a football field each second—was echoed by survivors of Hurricane Michael, the first Category 5 storm to hit the Florida Panhandle, and some of the most destructive flooding to inundate the Midwest.\u003c/p>\n\u003cp style=\"font-weight: 400\">In the year-long documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, InsideClimate News reporter Neela Banerjee and videographer Anna Belle Peevey found shared experiences in the aftermath of extreme weather and climate-related disasters.\u003c/p>\n\u003cp style=\"font-weight: 400\">In dozens of interviews, victims and survivors used a \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">common language of loss\u003c/a>, describing their communities in terms normally reserved for war zones. \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds evoked what they’d lost\u003c/a>—exploding propane tanks, beeping smoke detectors in piles of rubble, chainsaws cutting through downed trees.\u003c/p>\n\u003cp style=\"font-weight: 400\">Often, they drew strength from \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">the animals they cared for\u003c/a>. As emergency planners learned in New Orleans after Hurricane Katrina in 2005, some Americans love their animals so much they’re willing to risk their lives for them.\u003c/p>\n\u003cp dir=\"ltr\">A country accustomed to taking in refugees from around the globe now found itself dealing with climate refugees made here in America. The sheer destructive force of \u003ca href=\"https://insideclimatenews.org/american-climate/essay/wildfire-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">wildfires\u003c/a>, \u003ca href=\"https://insideclimatenews.org/american-climate/essay/hurricane-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">hurricanes\u003c/a> and \u003ca href=\"https://insideclimatenews.org/american-climate/essay/floods-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">river flooding\u003c/a> had rattled assumptions about the limits of disaster as climate change has increasingly eroded people’s sense of security across the American landscape, the interviews showed.\u003c/p>\n\u003cp dir=\"ltr\">Read the essays on the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">Common Language of Loss\u003c/a>, the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds that Trigger Trauma\u003c/a> and the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">Bonds Between People and Animals\u003c/a>.\u003c/p>\n\u003cp dir=\"ltr\">And there was a relentlessness to calamities: As reporters found victims of Hurricane Michael and the Camp Fire still in the throes of recovery in March, the devastating floods struck Nebraska, Iowa and Missouri.\u003c/p>\n\u003cp dir=\"ltr\">Some survivors acknowledged climate change as a influence in the disasters. Others didn’t.\u003c/p>\n\u003cp style=\"font-weight: 400\">Randy Larsen saw the Camp Fire, which killed 85 people in Butte County, as an obvious consequence of a warming planet.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I grew up in California,” he said. “We’ve never had wildfires in November. We can fix all the power lines that PG&E was perhaps negligent in dealing with, we can fix all of those things, but we’re still going to have this tinderbox of a forest. Unless we do something about climate change.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/16BGKwjP2ms'\n title='//www.youtube.com/embed/16BGKwjP2ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp style=\"font-weight: 400\">Louis Byford, a farmer in Corning, Missouri, whose home fared only slightly better in the flooding than Larsen’s had in the fire, was having none of that.\u003c/p>\n\u003cp style=\"font-weight: 400\">“There’s been changes taking place since God created earth,” he said. “We are simply kidding ourselves if we think we can control anything. It’s just part of God’s creation. The cycle. The come and go, the ebb and flow, whatever.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Still, Byford found himself haunted by the calculus of loss, struggling to rebuild a farmhouse his wife wouldn’t live in anymore. “Where does that leave me?” Byford asked. “I told you I’m a determined man. I’ll give this compassion and patience. I may be a bachelor living here. It’s a burden that I can’t get rid of, every day.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Scientists point out that there is broad consensus that global warming will fuel more wildfires, floods and intense hurricanes.\u003c/p>\n\u003cp style=\"font-weight: 400\">Research shows that climate change has made California hotter and drier and more prone to wildfires. Summertime average temperatures in the state have risen 3.2 degrees Fahrenheit since the late 1800s, nearly all of it over the last 50 years.\u003c/p>\n\u003cp style=\"font-weight: 400\">The northern Great Plains are expected to see more drought, intense rainfall and flooding as the planet warms. The 12-month period leading up to February 2019 was the fifth-wettest stretch of weather in Nebraska since 1895.\u003c/p>\n\u003cp style=\"font-weight: 400\">The oceans are now warmer than they have been in 125,000 years, providing more energy to fuel the destructive power of hurricanes like Michael.\u003c/p>\n\u003cp style=\"font-weight: 400\">Perched on the steps of his RV in Butte Creek Canyon, Larsen sees little reason for optimism over the long term.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I wish I could say this is the new normal, but that would be profoundly optimistic if it stayed at being just this bad,” he said. “And I haven’t seen any research that suggests that it’s going to level off. The best research says maybe what? Two degrees (Celsius) increase by the turn of the century? That’s super optimistic. I think these are the good ol’ days, in terms of wildfire in California, and that’s a bit heartbreaking.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>Explore the \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a> project.\u003c/em>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science",
"headTitle": "Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science | KQED",
"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/7v-bshg-yOI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The only thing worse than watching your Thanksgiving dinner devolve into a heated political debate is a dry, tasteless turkey. But it doesn’t have to be this way.\u003c/p>\n\u003cp>If you’re looking to keep your in-laws happy, fed, and hopefully, away from politics, take a trip back to high school chemistry. Using everyday ingredients from your pantry, you can create a wondrous series of chemical reactions that will tenderize, season and crisp your bird.\u003c/p>\n\u003cp>Here’s how you can use science to transform a pinkish hunk of poultry into your Thanksgiving’s pièce de résistance.\u003c/p>\n\u003cp>\u003cstrong>All About the Brine\u003c/strong>\u003c/p>\n\u003cp>Your turkey prep should start two days before the main event — with brining.\u003c/p>\n\u003cp>Brines are critical for flavor infusion. They are a mixture of salt, seasonings and sometimes liquids — such as water, soy sauce or apple cider vinegar — that submerge or coat the turkey, slowly saturating foods with salty goodness over time.\u003c/p>\n\u003cp>For crispy skin and savory notes, skip the liquid — which The New York Times recently pronounced \u003ca href=\"https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html\">out of style\u003c/a> — and work with a dry brine. The salt in dry brines causes a series of delectable reactions, the quickest being osmosis.\u003c/p>\n\u003cp>Osmosis occurs when water molecules in a less salty environment move across a semipermeable membrane — in this case, turkey skin — toward a saltier environment (outside of the bird). This process continues until the ratio of salt to water is equally balanced.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first, osmosis wicks out water from cells, forming those droplets of moisture that you see on freshly salted meat. Though it may appear that your meat is losing vital liquid, just wait a couple hours. That’s when diffusion kicks in.\u003c/p>\n\u003cp>Diffusion is a slower process, in which salt evenly distributes itself in an environment to create balance. It takes a good chunk of time; salt permeates into meat tissue at a rate of just one millimeter — or about the width of a dime — per hour. After the first few hours, it travels even more slowly.\u003c/p>\n\u003cp>Samin Nosrat, author of “\u003ca href=\"https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830\">Salt, Fat, Acid, Heat\u003c/a>,” points out that as salt pushes into the turkey, it loosens coiled strands of proteins and causes the muscles to swell, pulling surface liquids back in. This prevents proteins from clumping up and squeezing out water molecules. As a result, the proteins get a better grip on moisture.\u003c/p>\n\u003cp>Because the meat retains more liquid in the oven, the turkey will come out juicy and tender. This extra moisture also gives nervous chefs a larger margin of error for overcooking.\u003c/p>\n\u003cp>When it comes to measuring salt for your dry brine, you’ll need some simple math. The volume of salt crystals can vary depending on grain size; one cup of smaller-grained table salt could hold more salt crystals than a cup of larger-grained sea salt. Your best bet is to go by weight.\u003c/p>\n\u003cp>“As a chef, I would never use volumetric measurements because they’re too unreliable,” said food chemist Chris Young, founder of ChefSteps and coauthor of Modernist Cuisine. You can measure the same salt in the same measuring cup several times, and you’ll find its weight differs by about 5 or 10 percent each time based on how you pack the cup, he said.\u003c/p>\n\u003cp>Instead, take a kitchen scale and calculate 1.5 percent of your turkey’s weight in salt. Letting your dry-brined turkey mellow in the fridge for the next 24 to 48 hours will transform a tough bird into a scrumptious, tender delight.\u003c/p>\n\u003cp>If your kitchen doesn’t have a weighing device, here’s a nifty trick: Young recommends heavily coating your turkey in salt, letting it sit for an hour and then rinsing off the excess before adding seasonings and refrigerating. The turkey won’t be too salty, because it won’t be exposed to the salt long enough to cure the meat.\u003c/p>\n\u003cp>\u003cstrong>The Best Roast\u003c/strong>\u003c/p>\n\u003cp>Say you want more than juiciness. You’re looking for crackling skin, bursting with rich, savory flavors.\u003c/p>\n\u003cp>Try amping up the Maillard reaction.\u003c/p>\n\u003cp>Whenever you happily munch on the deep brown crust of a hunk of bread or delight in a juicy steak, you’re indulging in a symphony of flavors created by the Maillard reaction, otherwise known as “nonenzymatic browning.”\u003c/p>\n\u003cp>During the Maillard reaction, amino acids — the building blocks of proteins — and sugars in the meat break down with time and temperature. They recombine into thousands of new flavor compounds in what chef and author J. Kenji López-Alt calls a “\u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1541773777&sr=8-1&keywords=the+food+lab\">cascade of chemical reactions.\u003c/a>”\u003c/p>\n\u003cp>These new compounds are responsible for the enticing aromas and fragrant flavors that emerge after roasting, baking, frying and searing foods. And this reaction really packs a punch.\u003c/p>\n\u003cp>“The amazing thing is some of these compounds are formed in infinitesimal amounts, and yet we can still smell it,” Young said. “You put a single droplet of a particular roast flavor of meat into an Olympic sized swimming pool, the water would taste beefy.”\u003c/p>\n\u003cp>Scientists still struggle to understand the complex mechanisms behind the Maillard reaction. They know the reaction creates compounds like nutty and sweet chemicals called furans and savory chemicals called thiophenes, but they have been unable to nail down how long it takes or which temperature is ideal.\u003c/p>\n\u003cp>The reaction kicks into gear at temperatures above 220 degrees Fahrenheit, the point at which water starts boiling off, leaving behind higher concentrations of proteins and sugars. However, if temperatures exceed 340 degrees for long periods of time, food can undergo pyrolysis — a type of heat-induced decomposition.That creates bitter flavors even before the exterior looks burned.\u003c/p>\n\u003cp>We roast Thanksgiving turkeys at a high temperature over a relatively quick time span to maximize the Maillard reaction. We don’t boil our Thanksgiving turkeys, for example, because we want water to evaporate, leaving a high concentration of sugars and proteins to react. A method like boiling also means that the turkey’s skin wouldn’t dehydrate in the oven, and it would never get crispy.\u003c/p>\n\u003cp>At some point during the cooking process, acidic byproducts interfere with the Maillard reaction, causing it to slow down. Luckily, food chemists like Young and López-Alt have found a nifty trick to overcome this hurdle: baking soda. Baking soda works by increasing the pH level of a batter, mixture or surface to neutralize the acidic by-products.\u003c/p>\n\u003cp>As food chemist Matt Hartings explained, every amino acid has a side chain made of nitrogen attached to hydrogen ions. As you increase the pH level, one hydrogen ion detaches from the side chain, removing the positive charge. The uncharged nitrogens are now more likely to go through the Maillard reaction, speeding up reaction rates.\u003c/p>\n\u003cp>To bring this reaction to your Thanksgiving masterpiece, dissolve a small amount of baking soda into water and lightly brush it onto the surface of your turkey just before putting it into the oven.. Young recommends using about 1 percent of your turkey’s weight in baking soda.. You can also add some baking powder to your dry brine — although it’s not alkaline enough to significantly raise the pH like baking soda will, its leavening properties will form tiny bubbles in the skin, which will also crisp up nicely in the oven.\u003c/p>\n\u003cp>\u003cstrong>Food Chemistry!\u003c/strong>\u003c/p>\n\u003cp>If you’re still skeptical about using dry brines with baking soda (or baking powder), you can experiment with caramelizing onions. Simply divide the cooking onions into two separate piles and add a pinch of salt and baking soda to one half. After a few minutes, the onions with salt and soda should be sweeter and browner than the other half.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/7v-bshg-yOI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The only thing worse than watching your Thanksgiving dinner devolve into a heated political debate is a dry, tasteless turkey. But it doesn’t have to be this way.\u003c/p>\n\u003cp>If you’re looking to keep your in-laws happy, fed, and hopefully, away from politics, take a trip back to high school chemistry. Using everyday ingredients from your pantry, you can create a wondrous series of chemical reactions that will tenderize, season and crisp your bird.\u003c/p>\n\u003cp>Here’s how you can use science to transform a pinkish hunk of poultry into your Thanksgiving’s pièce de résistance.\u003c/p>\n\u003cp>\u003cstrong>All About the Brine\u003c/strong>\u003c/p>\n\u003cp>Your turkey prep should start two days before the main event — with brining.\u003c/p>\n\u003cp>Brines are critical for flavor infusion. They are a mixture of salt, seasonings and sometimes liquids — such as water, soy sauce or apple cider vinegar — that submerge or coat the turkey, slowly saturating foods with salty goodness over time.\u003c/p>\n\u003cp>For crispy skin and savory notes, skip the liquid — which The New York Times recently pronounced \u003ca href=\"https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html\">out of style\u003c/a> — and work with a dry brine. The salt in dry brines causes a series of delectable reactions, the quickest being osmosis.\u003c/p>\n\u003cp>Osmosis occurs when water molecules in a less salty environment move across a semipermeable membrane — in this case, turkey skin — toward a saltier environment (outside of the bird). This process continues until the ratio of salt to water is equally balanced.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first, osmosis wicks out water from cells, forming those droplets of moisture that you see on freshly salted meat. Though it may appear that your meat is losing vital liquid, just wait a couple hours. That’s when diffusion kicks in.\u003c/p>\n\u003cp>Diffusion is a slower process, in which salt evenly distributes itself in an environment to create balance. It takes a good chunk of time; salt permeates into meat tissue at a rate of just one millimeter — or about the width of a dime — per hour. After the first few hours, it travels even more slowly.\u003c/p>\n\u003cp>Samin Nosrat, author of “\u003ca href=\"https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830\">Salt, Fat, Acid, Heat\u003c/a>,” points out that as salt pushes into the turkey, it loosens coiled strands of proteins and causes the muscles to swell, pulling surface liquids back in. This prevents proteins from clumping up and squeezing out water molecules. As a result, the proteins get a better grip on moisture.\u003c/p>\n\u003cp>Because the meat retains more liquid in the oven, the turkey will come out juicy and tender. This extra moisture also gives nervous chefs a larger margin of error for overcooking.\u003c/p>\n\u003cp>When it comes to measuring salt for your dry brine, you’ll need some simple math. The volume of salt crystals can vary depending on grain size; one cup of smaller-grained table salt could hold more salt crystals than a cup of larger-grained sea salt. Your best bet is to go by weight.\u003c/p>\n\u003cp>“As a chef, I would never use volumetric measurements because they’re too unreliable,” said food chemist Chris Young, founder of ChefSteps and coauthor of Modernist Cuisine. You can measure the same salt in the same measuring cup several times, and you’ll find its weight differs by about 5 or 10 percent each time based on how you pack the cup, he said.\u003c/p>\n\u003cp>Instead, take a kitchen scale and calculate 1.5 percent of your turkey’s weight in salt. Letting your dry-brined turkey mellow in the fridge for the next 24 to 48 hours will transform a tough bird into a scrumptious, tender delight.\u003c/p>\n\u003cp>If your kitchen doesn’t have a weighing device, here’s a nifty trick: Young recommends heavily coating your turkey in salt, letting it sit for an hour and then rinsing off the excess before adding seasonings and refrigerating. The turkey won’t be too salty, because it won’t be exposed to the salt long enough to cure the meat.\u003c/p>\n\u003cp>\u003cstrong>The Best Roast\u003c/strong>\u003c/p>\n\u003cp>Say you want more than juiciness. You’re looking for crackling skin, bursting with rich, savory flavors.\u003c/p>\n\u003cp>Try amping up the Maillard reaction.\u003c/p>\n\u003cp>Whenever you happily munch on the deep brown crust of a hunk of bread or delight in a juicy steak, you’re indulging in a symphony of flavors created by the Maillard reaction, otherwise known as “nonenzymatic browning.”\u003c/p>\n\u003cp>During the Maillard reaction, amino acids — the building blocks of proteins — and sugars in the meat break down with time and temperature. They recombine into thousands of new flavor compounds in what chef and author J. Kenji López-Alt calls a “\u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1541773777&sr=8-1&keywords=the+food+lab\">cascade of chemical reactions.\u003c/a>”\u003c/p>\n\u003cp>These new compounds are responsible for the enticing aromas and fragrant flavors that emerge after roasting, baking, frying and searing foods. And this reaction really packs a punch.\u003c/p>\n\u003cp>“The amazing thing is some of these compounds are formed in infinitesimal amounts, and yet we can still smell it,” Young said. “You put a single droplet of a particular roast flavor of meat into an Olympic sized swimming pool, the water would taste beefy.”\u003c/p>\n\u003cp>Scientists still struggle to understand the complex mechanisms behind the Maillard reaction. They know the reaction creates compounds like nutty and sweet chemicals called furans and savory chemicals called thiophenes, but they have been unable to nail down how long it takes or which temperature is ideal.\u003c/p>\n\u003cp>The reaction kicks into gear at temperatures above 220 degrees Fahrenheit, the point at which water starts boiling off, leaving behind higher concentrations of proteins and sugars. However, if temperatures exceed 340 degrees for long periods of time, food can undergo pyrolysis — a type of heat-induced decomposition.That creates bitter flavors even before the exterior looks burned.\u003c/p>\n\u003cp>We roast Thanksgiving turkeys at a high temperature over a relatively quick time span to maximize the Maillard reaction. We don’t boil our Thanksgiving turkeys, for example, because we want water to evaporate, leaving a high concentration of sugars and proteins to react. A method like boiling also means that the turkey’s skin wouldn’t dehydrate in the oven, and it would never get crispy.\u003c/p>\n\u003cp>At some point during the cooking process, acidic byproducts interfere with the Maillard reaction, causing it to slow down. Luckily, food chemists like Young and López-Alt have found a nifty trick to overcome this hurdle: baking soda. Baking soda works by increasing the pH level of a batter, mixture or surface to neutralize the acidic by-products.\u003c/p>\n\u003cp>As food chemist Matt Hartings explained, every amino acid has a side chain made of nitrogen attached to hydrogen ions. As you increase the pH level, one hydrogen ion detaches from the side chain, removing the positive charge. The uncharged nitrogens are now more likely to go through the Maillard reaction, speeding up reaction rates.\u003c/p>\n\u003cp>To bring this reaction to your Thanksgiving masterpiece, dissolve a small amount of baking soda into water and lightly brush it onto the surface of your turkey just before putting it into the oven.. Young recommends using about 1 percent of your turkey’s weight in baking soda.. You can also add some baking powder to your dry brine — although it’s not alkaline enough to significantly raise the pH like baking soda will, its leavening properties will form tiny bubbles in the skin, which will also crisp up nicely in the oven.\u003c/p>\n\u003cp>\u003cstrong>Food Chemistry!\u003c/strong>\u003c/p>\n\u003cp>If you’re still skeptical about using dry brines with baking soda (or baking powder), you can experiment with caramelizing onions. Simply divide the cooking onions into two separate piles and add a pinch of salt and baking soda to one half. After a few minutes, the onions with salt and soda should be sweeter and browner than the other half.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Researchers Probe the Toxic Soup From Wildfire",
"headTitle": "Researchers Probe the Toxic Soup From Wildfire | KQED",
"content": "\u003cp>Matt Rahn was about 200 feet away when flames started climbing up the side of the garage and creeping toward the car inside.\u003c/p>\n\u003cp>\u003ca href=\"https://news.csusm.edu/csusm-wildland-firefighting-research/\" target=\"_blank\" rel=\"noopener noreferrer\">A wildfire researcher\u003c/a> with California State University San Marcos, Rahn was at the edge of \u003ca href=\"https://fire.ca.gov/incidents/2014/7/25/sand-fire/\" target=\"_blank\" rel=\"noopener noreferrer\">a fire that would go on to burn 4,240 acres\u003c/a> across California’s Amador and El Dorado counties. He was there to study the smoke rising off blackening shrubs and trees. Watching the garage burn, though, he realized that firefighters fending off flames without any real lung protection were inhaling more than airborne remnants of burnt plants.\u003c/p>\n\u003cp>“Think about the average home, all the chemicals and things that are in there, not to mention all the building materials and furniture,” said Rahn, who also is \u003ca href=\"https://temeculaca.gov/904/Council-Member-Matt-Rahn\" target=\"_blank\" rel=\"noopener noreferrer\">a member of \u003c/a>Temecula’s city council. “That’s when we started really thinking about what happens. What’s in the smoke when you have all that complicated fuel being combusted at the same time?”\u003c/p>\n\u003cp>That was in 2014, when wildfires burned 568 buildings across the state. Fire season is not yet over this year and the toll already is higher: three people dead and 732 buildings burned. And the state is still recovering from back-to-back years of catastrophic fires that killed 137 people and damaged or destroyed nearly 35,000 buildings.\u003c/p>\n\u003cp>As \u003ca href=\"https://nca2018.globalchange.gov/chapter/6/\" target=\"_blank\" rel=\"noopener noreferrer\">climate change primes the West to burn\u003c/a> and more \u003ca href=\"https://www.pnas.org/content/115/13/3314\" target=\"_blank\" rel=\"noopener noreferrer\">people build closer to nature\u003c/a>, the question of what’s in the smoke when fires tear through wilderness and homes alike is still far from being answered. Yet the health of those breathing the smoke — like the firefighters battling the flames — depends on real data.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Right now, we’re trying to keep California from burning down,” said \u003ca href=\"https://www.yourcsd.com/161/Message-from-the-Fire-Chief\">Michael McLaughlin\u003c/a>, chief of the Cosumnes Fire Department and legislative director of the \u003ca href=\"https://calchiefs.org/who-we-are/committees/legislative-committee/\" target=\"_blank\" rel=\"noopener noreferrer\">California Fire Chiefs Association\u003c/a>. “But how do we put emphasis on those that we’re putting between the fire and the communities we’re trying to save?”\u003c/p>\n\u003cp>\u003cstrong>On People’s Radar\u003c/strong>\u003c/p>\n\u003cp>When a wildfire burns through grasslands, forests, and chaparral, the blaze \u003ca href=\"https://www.fs.fed.us/t-d/pubs/pdfpubs/pdf13511803/pdf13511803dpi100.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">churns out fine airborne particles\u003c/a> that can irritate the lungs and have been \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMp1716846\" target=\"_blank\" rel=\"noopener noreferrer\">linked to heart and lung problems\u003c/a>, as well as \u003ca href=\"https://www3.epa.gov/airnow/wildfire-smoke/wildfire-smoke-guide-revised-2019.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">premature death\u003c/a>. Deadly gases like carbon monoxide and irritating, potentially cancer-causing chemicals like polycyclic aromatic hydrocarbons mix into the smoke cloud as well.\u003c/p>\n\u003cp>It’s a complex soup with ingredients that can change depending on the fuel and the ferocity of the fire. And as the chemicals stew in the atmosphere, \u003ca href=\"https://www.fs.fed.us/t-d/pubs/pdfpubs/pdf13511803/pdf13511803dpi100.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">they continue to react\u003c/a> — breaking apart and joining together to create new ingredients to inhale.\u003c/p>\n\u003cp>Burning buildings and cars typically make up only a small proportion of wildfire smoke, according to \u003ca href=\"https://www.firelab.org/profile/urbanski-shawn\" target=\"_blank\" rel=\"noopener noreferrer\">Shawn Urbanski\u003c/a>, a research physical scientist at the Missoula Fire Sciences Laboratory — but their contributions are starting to capture scientists’ attention. “With these recent fires, it’s really sort of gotten on people’s radar,” Urbanski said.\u003c/p>\n\u003cp>For folks inhaling smoke far from its source, toxic emissions from burning cars and houses are likely to pose less of a health risk as they’re diluted away. “All the way down in the Bay Area, probably the smoke from the Paradise Fire was pretty much just wood smoke,” said \u003ca href=\"https://profiles.ucsf.edu/john.balmes\">John Balmes\u003c/a>, a professor at the University of California, San Francisco.\u003c/p>\n\u003cp>Of course, wood smoke isn’t benign; \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMp1716846\" target=\"_blank\" rel=\"noopener noreferrer\">researchers\u003c/a> as well as \u003ca href=\"https://www.revealnews.org/article/the-smokes-gone-but-hearts-and-lungs-still-may-be-in-danger-months-after-wildfires/\" target=\"_blank\" rel=\"noopener noreferrer\">reporters at Reveal\u003c/a> found increases in emergency room visits \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6015400/\" target=\"_blank\" rel=\"noopener noreferrer\">for heart\u003c/a> and \u003ca href=\"https://ehjournal.biomedcentral.com/articles/10.1186/s12940-016-0146-8#Sec4\" target=\"_blank\" rel=\"noopener noreferrer\">breathing problems\u003c/a> after exposure to wildfire smoke. But for people immediately downwind and for the firefighters battling the flames, the metals, carcinogens, and toxic air pollutants rising from burning homes and cars could present an additional hazard. “It definitely is an occupational risk for the firefighters when they’re trying to save buildings, and for community exposures,” Balmes said.\u003c/p>\n\u003cp>We do know that municipal firefighters battling structure fires in towns and cities can run into heavy metals as well as all \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK326815/\" target=\"_blank\" rel=\"noopener noreferrer\">kinds of cancer-causing chemicals\u003c/a>, like formaldehyde, benzene, and asbestos.\u003c/p>\n\u003cp>They’re also more \u003ca href=\"https://www.fsi.illinois.edu/documents/research/CardioChemRisksModernFF_InterimReport2016.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">prone to getting cancer\u003c/a> than the general population, according to a massive study of 30,000 firefighters in San Francisco, Chicago, and Philadelphia. The paper, published \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4499779/\" target=\"_blank\" rel=\"noopener noreferrer\">in the journal \u003cem>Occupational and Environmental Medicine\u003c/em>\u003c/a>\u003cem>,\u003c/em> reported an increase in certain cancers, including of the esophagus, lungs, mouth and throat, large intestine, and kidney.\u003c/p>\n\u003cp>There haven’t been any similar long-term epidemiology studies of firefighters battling blazes in the wilderness, according to a deep dive into the scientific literature that was published in the journal \u003ca href=\"https://www.fs.fed.us/pnw/pubs/journals/pnw_2016_adetona001.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Inhalation Toxicology\u003c/em>\u003c/a> in 2016.\u003c/p>\n\u003cp>Shorter-term studies, however, have reported \u003ca href=\"https://www.tandfonline.com/doi/abs/10.3109/08958378.2011.617790\" target=\"_blank\" rel=\"noopener noreferrer\">small drops in lung function\u003c/a> and \u003ca href=\"https://erj.ersjournals.com/content/erj/32/1/129.full.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">increased inflammation\u003c/a> among wildland firefighters exposed to smoke. Kathleen Navarro is a research industrial hygienist at the National Institute for Occupational Safety and Health who has worked as a wildland firefighter. She estimated in a recent study published in \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/30981117\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Environmental Research\u003c/em>\u003c/a> that based on their smoke exposures, wildland firefighters may be at greater risk of dying from lung cancer and cardiovascular disease.\u003c/p>\n\u003cp>Wildland firefighters also tend to battle conflagrations without any lung protection beyond a bandana or a mask to filter out airborne particles — even when they’re working where wilderness and homes intersect, a junction known as the wildland urban interface.\u003c/p>\n\u003cp>For structure fires in towns or cities, firefighters typically use a breathing apparatus equipped with a clean air tank that lasts about 20 to 30 minutes, according to Cosumnes Fire Chief McLaughlin. That’s not feasible for wildland firefighters who can end up working long shifts, in treacherous terrain.\u003c/p>\n\u003cp>That’s why figuring out what’s in the smoke, and what it means for health, is so important, said Jesse Estrada, the department safety officer for the California Department of Forestry and Fire Protection, also known as Cal Fire. “You get exposed to a lot of stuff over the years, and the body takes a beatdown,” he said. “We need to understand what the short term and long term effects are. The only way to know that is to let time pass as they do the research, and truly see what we are facing.”\u003c/p>\n\u003cp>\u003cstrong>A Different Landscape\u003c/strong>\u003c/p>\n\u003cp>One of the people driving this research is Aida Rodriguez, a master’s student working with Matt Rahn at CSU San Marcos. The day after the \u003ca href=\"https://www.fire.ca.gov/incidents/2019/10/23/kincade-fire/\" target=\"_blank\" rel=\"noopener noreferrer\">Kincade fire\u003c/a> started in Sonoma County, Rodriguez hopped on a plane with a pink duffle bag full of pre-labeled glass vials, patches made out of the same Nomex material in firefighters’ uniforms, and fabric staplers. Airport security, Rodriguez said, “were concerned about everything in there.”\u003c/p>\n\u003cp>The next morning, under a reddish haze of smoke on the horizon and the faint smell of camp fires in the air, Rodriguez got to work. Balancing the vials and Nomex patches on the front of a fire engine at the base camp in Santa Rosa, she tacked the material to the outside and the inside of the firefighters’ gear. She was done in about 20 minutes. “I was fast and furiously going through it,” she said.\u003c/p>\n\u003cp>Twenty-four hours later, it was Rahn who was in charge of ripping the patches from the returning firefighters’ uniforms, pushing them into the glass vials, and mailing them to an independent lab in Ohio for testing. His team’s goal is to find out which chemicals settle on the outside of the firefighters’ uniforms while they’re fighting the flames, and which ones soak through.\u003c/p>\n\u003cp>“Are they harmful chemicals? Are they cancer causing?” Rodriguez said. “If that’s something we can answer, then you can develop a decontamination protocol to mitigate the exposure to those chemicals.”\u003c/p>\n\u003cp>Scientists across the country are asking these questions. \u003ca href=\"https://www.epa.gov/sites/production/files/2019-03/documents/holderamara_biosketche_aemd.pdf\">Amara Holder\u003c/a>, a scientist with the U.S. Environmental Protection Agency, is working with the U.S. Forest Service to review what we know — and what we don’t — about the air pollution from fires that burn homes and wilderness together.\u003c/p>\n\u003cp>The stakes are high for firefighters and other emergency responders, and for the people living close to a conflagration. “You’ve got smoke from a house, or a car, as well as trees,” Holder said. “It’s just a different landscape.”\u003c/p>\n\u003cp>Key will be measuring what’s in the smoke, and determining how far these pollutants travel — as some might dissipate before they reach nearby towns, and some might not. Figuring that out could help guide evacuations and determine when and where wildland firefighters need to wear protective equipment. “Then we’ll know what we need to do to protect people,” Holder said.\u003c/p>\n\u003cp>Navarro, the scientist who has worked as a wildland firefighter, is taking an even closer\u003cem> \u003c/em>look at wildland firefighter health — by studying their bodily fluids. She and a team of researchers at the University of Miami and the University of Arizona are collecting blood and urine samples from firefighters battling fires at the interface between homes and nature. She’s looking for signs of metals, certain flame retardants, and a family of chemicals called \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1110062114200237\">polycyclic aromatic hydrocarbons\u003c/a> that’s known to include carcinogens.\u003c/p>\n\u003cp>In those environments, firefighters’ chemical exposures become much more complex, according to Navarro’s colleague, \u003ca href=\"https://www.nfpa.org/-/media/Files/Membership/member-sections/Metro-Chiefs/Urban-Fire-Forum/2019/2019UFFCancerRegistry.ashx?la=en\" target=\"_blank\" rel=\"noopener noreferrer\">Kenneth Fent\u003c/a>. “There are a lot more questions about their health risks even above and beyond other wildland firefighters where it may be more vegetation exposure,” Fent said.\u003c/p>\n\u003cp>Fent is helming a voluntary \u003ca href=\"https://www.cdc.gov/niosh/firefighters/health.html\">National Firefighter Registry\u003c/a> to \u003ca href=\"https://www.cdc.gov/media/releases/2019/p0328-firefighter-registry.html\">track the long-term health\u003c/a> of any firefighter who signs up. The goal is to understand the long-term cancer risk of firefighters across the field, from those rushing into burning buildings to those fighting to keep a wildfire from engulfing a nearby town.\u003c/p>\n\u003cp>For wildland firefighters in particular, he said, this is the kind of study that’s been missing. And identifying the risks is the first step for trying to prevent them.\u003c/p>\n\u003cp>\u003cstrong>An Expensive Consideration\u003c/strong>\u003c/p>\n\u003cp>Why don’t we know yet what long-term health problems might plague wildland firefighters? One reason is logistics: it’s tough for scientists to tag along with firefighters while they’re working in extreme conditions to save lives and homes. “To do my work, I became a firefighter,” Navarro said. Her training allows her to measure smoke exposures at active wildfires, and gives her insights into what the job as a wildland firefighter actually involves.\u003c/p>\n\u003cp>Another reason is that this research is expensive, according to CSU San Marcos’ Rahn. “The laboratory analysis costs us about $2,000 per firefighter,” he said. “This is an expensive consideration. That’s the hurdle we’re up against.”\u003c/p>\n\u003cp>And the money — which Rahn said includes a grant from the Federal Emergency Management Agency and another from the \u003ca href=\"http://www.calfirelocal2881.org/\">Cal Fire Local 2881 union\u003c/a> — is running out.\u003c/p>\n\u003cp>Researchers have struggled to find someone willing to pay to investigate the risks to wildland firefighters, he said. “We have to convince these funding agencies, believe it or not, that the work we do here is not just a California issue — this is a national concern,” he said. “It’s a challenge every year to try to receive that funding.”\u003c/p>\n\u003cp>That’s why two years ago Cal Fire Local 2881 pushed the state of California to fund the research, according to union President Tim Edwards. And \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billAnalysisClient.xhtml?bill_id=201720180SB774\">a bill by Sen. Connie Leyva\u003c/a>, a Democrat from Chino, would have tapped $5 million from the state’s general fund to pay for wildland firefighting research at California State University campuses.\u003c/p>\n\u003cp>Although the bill sailed through the Legislature, former Gov. Jerry Brown vetoed it, calling it a “well-intentioned and important proposal” that belonged in the budget, not legislation. Edwards, an engineer with Cal Fire and thyroid cancer survivor, said the veto was disappointing. “Being a state employee, and a state firefighter, I think that hurt me more than anything. It frustrated me more than anything,” he said.\u003c/p>\n\u003cp>Now, Edwards said the union is working to get the funding included in the state budget. H.D. Palmer, deputy director for external affairs at the California Department of Finance, wouldn’t say whether the union’s latest efforts will work. “I’ll respectfully decline to speculate on what will or will not be included in next year’s budget proposal,” he said.\u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003c/p>\n\u003cp>There are\u003cem> \u003c/em>strategies to reduce wildland firefighters’ risks by removing them from the smoke when they’re off shift, and giving them a chance to clean up, Cal Fire’s Estrada said. “It doesn’t mean that when they go out in these environments that 100 percent of the time, every firefighter is completely immersed in the smoke for the duration,” he said.\u003c/p>\n\u003cp>Still, union president Edwards said, “We’re hoping to eventually find a breathing apparatus that will work at the wildland conditions.”\u003c/p>\n\u003cp>To that end, the Department of Homeland Security Science and Technology Directorate has contracted with a company called TDA Research to \u003ca href=\"https://www.dhs.gov/sites/default/files/publications/931_R-Tech_Wildland-Firefighter-Respiration-Protection-FactSheet_180606-508.pdf\">create a lightweight respirator\u003c/a> that firefighters can use in the wildland for days to weeks. Since many wildland firefighters wear bandanas over their faces, the device is shaped like a scarf.\u003c/p>\n\u003cp>“We wanted to create something that was similar to what they use,” said Kimberli Jones-Holt, program manager with the DHS Science and Technology Directorate. Jones-Holt is optimistic that wildland firefighters could be using the device by 2021.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for Rodriguez, the results aren’t back yet from the patches she sent into the smoke in Sonoma. But in the meantime, she has her glass vials and fabric staplers still packed in that pink duffle bag, ready for the next fire, she said: “It’s important for us to realize that fire season is year round. I don’t really have the time to sit and wait.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matt Rahn was about 200 feet away when flames started climbing up the side of the garage and creeping toward the car inside.\u003c/p>\n\u003cp>\u003ca href=\"https://news.csusm.edu/csusm-wildland-firefighting-research/\" target=\"_blank\" rel=\"noopener noreferrer\">A wildfire researcher\u003c/a> with California State University San Marcos, Rahn was at the edge of \u003ca href=\"https://fire.ca.gov/incidents/2014/7/25/sand-fire/\" target=\"_blank\" rel=\"noopener noreferrer\">a fire that would go on to burn 4,240 acres\u003c/a> across California’s Amador and El Dorado counties. He was there to study the smoke rising off blackening shrubs and trees. Watching the garage burn, though, he realized that firefighters fending off flames without any real lung protection were inhaling more than airborne remnants of burnt plants.\u003c/p>\n\u003cp>“Think about the average home, all the chemicals and things that are in there, not to mention all the building materials and furniture,” said Rahn, who also is \u003ca href=\"https://temeculaca.gov/904/Council-Member-Matt-Rahn\" target=\"_blank\" rel=\"noopener noreferrer\">a member of \u003c/a>Temecula’s city council. “That’s when we started really thinking about what happens. What’s in the smoke when you have all that complicated fuel being combusted at the same time?”\u003c/p>\n\u003cp>That was in 2014, when wildfires burned 568 buildings across the state. Fire season is not yet over this year and the toll already is higher: three people dead and 732 buildings burned. And the state is still recovering from back-to-back years of catastrophic fires that killed 137 people and damaged or destroyed nearly 35,000 buildings.\u003c/p>\n\u003cp>As \u003ca href=\"https://nca2018.globalchange.gov/chapter/6/\" target=\"_blank\" rel=\"noopener noreferrer\">climate change primes the West to burn\u003c/a> and more \u003ca href=\"https://www.pnas.org/content/115/13/3314\" target=\"_blank\" rel=\"noopener noreferrer\">people build closer to nature\u003c/a>, the question of what’s in the smoke when fires tear through wilderness and homes alike is still far from being answered. Yet the health of those breathing the smoke — like the firefighters battling the flames — depends on real data.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Right now, we’re trying to keep California from burning down,” said \u003ca href=\"https://www.yourcsd.com/161/Message-from-the-Fire-Chief\">Michael McLaughlin\u003c/a>, chief of the Cosumnes Fire Department and legislative director of the \u003ca href=\"https://calchiefs.org/who-we-are/committees/legislative-committee/\" target=\"_blank\" rel=\"noopener noreferrer\">California Fire Chiefs Association\u003c/a>. “But how do we put emphasis on those that we’re putting between the fire and the communities we’re trying to save?”\u003c/p>\n\u003cp>\u003cstrong>On People’s Radar\u003c/strong>\u003c/p>\n\u003cp>When a wildfire burns through grasslands, forests, and chaparral, the blaze \u003ca href=\"https://www.fs.fed.us/t-d/pubs/pdfpubs/pdf13511803/pdf13511803dpi100.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">churns out fine airborne particles\u003c/a> that can irritate the lungs and have been \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMp1716846\" target=\"_blank\" rel=\"noopener noreferrer\">linked to heart and lung problems\u003c/a>, as well as \u003ca href=\"https://www3.epa.gov/airnow/wildfire-smoke/wildfire-smoke-guide-revised-2019.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">premature death\u003c/a>. Deadly gases like carbon monoxide and irritating, potentially cancer-causing chemicals like polycyclic aromatic hydrocarbons mix into the smoke cloud as well.\u003c/p>\n\u003cp>It’s a complex soup with ingredients that can change depending on the fuel and the ferocity of the fire. And as the chemicals stew in the atmosphere, \u003ca href=\"https://www.fs.fed.us/t-d/pubs/pdfpubs/pdf13511803/pdf13511803dpi100.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">they continue to react\u003c/a> — breaking apart and joining together to create new ingredients to inhale.\u003c/p>\n\u003cp>Burning buildings and cars typically make up only a small proportion of wildfire smoke, according to \u003ca href=\"https://www.firelab.org/profile/urbanski-shawn\" target=\"_blank\" rel=\"noopener noreferrer\">Shawn Urbanski\u003c/a>, a research physical scientist at the Missoula Fire Sciences Laboratory — but their contributions are starting to capture scientists’ attention. “With these recent fires, it’s really sort of gotten on people’s radar,” Urbanski said.\u003c/p>\n\u003cp>For folks inhaling smoke far from its source, toxic emissions from burning cars and houses are likely to pose less of a health risk as they’re diluted away. “All the way down in the Bay Area, probably the smoke from the Paradise Fire was pretty much just wood smoke,” said \u003ca href=\"https://profiles.ucsf.edu/john.balmes\">John Balmes\u003c/a>, a professor at the University of California, San Francisco.\u003c/p>\n\u003cp>Of course, wood smoke isn’t benign; \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMp1716846\" target=\"_blank\" rel=\"noopener noreferrer\">researchers\u003c/a> as well as \u003ca href=\"https://www.revealnews.org/article/the-smokes-gone-but-hearts-and-lungs-still-may-be-in-danger-months-after-wildfires/\" target=\"_blank\" rel=\"noopener noreferrer\">reporters at Reveal\u003c/a> found increases in emergency room visits \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6015400/\" target=\"_blank\" rel=\"noopener noreferrer\">for heart\u003c/a> and \u003ca href=\"https://ehjournal.biomedcentral.com/articles/10.1186/s12940-016-0146-8#Sec4\" target=\"_blank\" rel=\"noopener noreferrer\">breathing problems\u003c/a> after exposure to wildfire smoke. But for people immediately downwind and for the firefighters battling the flames, the metals, carcinogens, and toxic air pollutants rising from burning homes and cars could present an additional hazard. “It definitely is an occupational risk for the firefighters when they’re trying to save buildings, and for community exposures,” Balmes said.\u003c/p>\n\u003cp>We do know that municipal firefighters battling structure fires in towns and cities can run into heavy metals as well as all \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK326815/\" target=\"_blank\" rel=\"noopener noreferrer\">kinds of cancer-causing chemicals\u003c/a>, like formaldehyde, benzene, and asbestos.\u003c/p>\n\u003cp>They’re also more \u003ca href=\"https://www.fsi.illinois.edu/documents/research/CardioChemRisksModernFF_InterimReport2016.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">prone to getting cancer\u003c/a> than the general population, according to a massive study of 30,000 firefighters in San Francisco, Chicago, and Philadelphia. The paper, published \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4499779/\" target=\"_blank\" rel=\"noopener noreferrer\">in the journal \u003cem>Occupational and Environmental Medicine\u003c/em>\u003c/a>\u003cem>,\u003c/em> reported an increase in certain cancers, including of the esophagus, lungs, mouth and throat, large intestine, and kidney.\u003c/p>\n\u003cp>There haven’t been any similar long-term epidemiology studies of firefighters battling blazes in the wilderness, according to a deep dive into the scientific literature that was published in the journal \u003ca href=\"https://www.fs.fed.us/pnw/pubs/journals/pnw_2016_adetona001.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Inhalation Toxicology\u003c/em>\u003c/a> in 2016.\u003c/p>\n\u003cp>Shorter-term studies, however, have reported \u003ca href=\"https://www.tandfonline.com/doi/abs/10.3109/08958378.2011.617790\" target=\"_blank\" rel=\"noopener noreferrer\">small drops in lung function\u003c/a> and \u003ca href=\"https://erj.ersjournals.com/content/erj/32/1/129.full.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">increased inflammation\u003c/a> among wildland firefighters exposed to smoke. Kathleen Navarro is a research industrial hygienist at the National Institute for Occupational Safety and Health who has worked as a wildland firefighter. She estimated in a recent study published in \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/30981117\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Environmental Research\u003c/em>\u003c/a> that based on their smoke exposures, wildland firefighters may be at greater risk of dying from lung cancer and cardiovascular disease.\u003c/p>\n\u003cp>Wildland firefighters also tend to battle conflagrations without any lung protection beyond a bandana or a mask to filter out airborne particles — even when they’re working where wilderness and homes intersect, a junction known as the wildland urban interface.\u003c/p>\n\u003cp>For structure fires in towns or cities, firefighters typically use a breathing apparatus equipped with a clean air tank that lasts about 20 to 30 minutes, according to Cosumnes Fire Chief McLaughlin. That’s not feasible for wildland firefighters who can end up working long shifts, in treacherous terrain.\u003c/p>\n\u003cp>That’s why figuring out what’s in the smoke, and what it means for health, is so important, said Jesse Estrada, the department safety officer for the California Department of Forestry and Fire Protection, also known as Cal Fire. “You get exposed to a lot of stuff over the years, and the body takes a beatdown,” he said. “We need to understand what the short term and long term effects are. The only way to know that is to let time pass as they do the research, and truly see what we are facing.”\u003c/p>\n\u003cp>\u003cstrong>A Different Landscape\u003c/strong>\u003c/p>\n\u003cp>One of the people driving this research is Aida Rodriguez, a master’s student working with Matt Rahn at CSU San Marcos. The day after the \u003ca href=\"https://www.fire.ca.gov/incidents/2019/10/23/kincade-fire/\" target=\"_blank\" rel=\"noopener noreferrer\">Kincade fire\u003c/a> started in Sonoma County, Rodriguez hopped on a plane with a pink duffle bag full of pre-labeled glass vials, patches made out of the same Nomex material in firefighters’ uniforms, and fabric staplers. Airport security, Rodriguez said, “were concerned about everything in there.”\u003c/p>\n\u003cp>The next morning, under a reddish haze of smoke on the horizon and the faint smell of camp fires in the air, Rodriguez got to work. Balancing the vials and Nomex patches on the front of a fire engine at the base camp in Santa Rosa, she tacked the material to the outside and the inside of the firefighters’ gear. She was done in about 20 minutes. “I was fast and furiously going through it,” she said.\u003c/p>\n\u003cp>Twenty-four hours later, it was Rahn who was in charge of ripping the patches from the returning firefighters’ uniforms, pushing them into the glass vials, and mailing them to an independent lab in Ohio for testing. His team’s goal is to find out which chemicals settle on the outside of the firefighters’ uniforms while they’re fighting the flames, and which ones soak through.\u003c/p>\n\u003cp>“Are they harmful chemicals? Are they cancer causing?” Rodriguez said. “If that’s something we can answer, then you can develop a decontamination protocol to mitigate the exposure to those chemicals.”\u003c/p>\n\u003cp>Scientists across the country are asking these questions. \u003ca href=\"https://www.epa.gov/sites/production/files/2019-03/documents/holderamara_biosketche_aemd.pdf\">Amara Holder\u003c/a>, a scientist with the U.S. Environmental Protection Agency, is working with the U.S. Forest Service to review what we know — and what we don’t — about the air pollution from fires that burn homes and wilderness together.\u003c/p>\n\u003cp>The stakes are high for firefighters and other emergency responders, and for the people living close to a conflagration. “You’ve got smoke from a house, or a car, as well as trees,” Holder said. “It’s just a different landscape.”\u003c/p>\n\u003cp>Key will be measuring what’s in the smoke, and determining how far these pollutants travel — as some might dissipate before they reach nearby towns, and some might not. Figuring that out could help guide evacuations and determine when and where wildland firefighters need to wear protective equipment. “Then we’ll know what we need to do to protect people,” Holder said.\u003c/p>\n\u003cp>Navarro, the scientist who has worked as a wildland firefighter, is taking an even closer\u003cem> \u003c/em>look at wildland firefighter health — by studying their bodily fluids. She and a team of researchers at the University of Miami and the University of Arizona are collecting blood and urine samples from firefighters battling fires at the interface between homes and nature. She’s looking for signs of metals, certain flame retardants, and a family of chemicals called \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1110062114200237\">polycyclic aromatic hydrocarbons\u003c/a> that’s known to include carcinogens.\u003c/p>\n\u003cp>In those environments, firefighters’ chemical exposures become much more complex, according to Navarro’s colleague, \u003ca href=\"https://www.nfpa.org/-/media/Files/Membership/member-sections/Metro-Chiefs/Urban-Fire-Forum/2019/2019UFFCancerRegistry.ashx?la=en\" target=\"_blank\" rel=\"noopener noreferrer\">Kenneth Fent\u003c/a>. “There are a lot more questions about their health risks even above and beyond other wildland firefighters where it may be more vegetation exposure,” Fent said.\u003c/p>\n\u003cp>Fent is helming a voluntary \u003ca href=\"https://www.cdc.gov/niosh/firefighters/health.html\">National Firefighter Registry\u003c/a> to \u003ca href=\"https://www.cdc.gov/media/releases/2019/p0328-firefighter-registry.html\">track the long-term health\u003c/a> of any firefighter who signs up. The goal is to understand the long-term cancer risk of firefighters across the field, from those rushing into burning buildings to those fighting to keep a wildfire from engulfing a nearby town.\u003c/p>\n\u003cp>For wildland firefighters in particular, he said, this is the kind of study that’s been missing. And identifying the risks is the first step for trying to prevent them.\u003c/p>\n\u003cp>\u003cstrong>An Expensive Consideration\u003c/strong>\u003c/p>\n\u003cp>Why don’t we know yet what long-term health problems might plague wildland firefighters? One reason is logistics: it’s tough for scientists to tag along with firefighters while they’re working in extreme conditions to save lives and homes. “To do my work, I became a firefighter,” Navarro said. Her training allows her to measure smoke exposures at active wildfires, and gives her insights into what the job as a wildland firefighter actually involves.\u003c/p>\n\u003cp>Another reason is that this research is expensive, according to CSU San Marcos’ Rahn. “The laboratory analysis costs us about $2,000 per firefighter,” he said. “This is an expensive consideration. That’s the hurdle we’re up against.”\u003c/p>\n\u003cp>And the money — which Rahn said includes a grant from the Federal Emergency Management Agency and another from the \u003ca href=\"http://www.calfirelocal2881.org/\">Cal Fire Local 2881 union\u003c/a> — is running out.\u003c/p>\n\u003cp>Researchers have struggled to find someone willing to pay to investigate the risks to wildland firefighters, he said. “We have to convince these funding agencies, believe it or not, that the work we do here is not just a California issue — this is a national concern,” he said. “It’s a challenge every year to try to receive that funding.”\u003c/p>\n\u003cp>That’s why two years ago Cal Fire Local 2881 pushed the state of California to fund the research, according to union President Tim Edwards. And \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billAnalysisClient.xhtml?bill_id=201720180SB774\">a bill by Sen. Connie Leyva\u003c/a>, a Democrat from Chino, would have tapped $5 million from the state’s general fund to pay for wildland firefighting research at California State University campuses.\u003c/p>\n\u003cp>Although the bill sailed through the Legislature, former Gov. Jerry Brown vetoed it, calling it a “well-intentioned and important proposal” that belonged in the budget, not legislation. Edwards, an engineer with Cal Fire and thyroid cancer survivor, said the veto was disappointing. “Being a state employee, and a state firefighter, I think that hurt me more than anything. It frustrated me more than anything,” he said.\u003c/p>\n\u003cp>Now, Edwards said the union is working to get the funding included in the state budget. H.D. Palmer, deputy director for external affairs at the California Department of Finance, wouldn’t say whether the union’s latest efforts will work. “I’ll respectfully decline to speculate on what will or will not be included in next year’s budget proposal,” he said.\u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003c/p>\n\u003cp>There are\u003cem> \u003c/em>strategies to reduce wildland firefighters’ risks by removing them from the smoke when they’re off shift, and giving them a chance to clean up, Cal Fire’s Estrada said. “It doesn’t mean that when they go out in these environments that 100 percent of the time, every firefighter is completely immersed in the smoke for the duration,” he said.\u003c/p>\n\u003cp>Still, union president Edwards said, “We’re hoping to eventually find a breathing apparatus that will work at the wildland conditions.”\u003c/p>\n\u003cp>To that end, the Department of Homeland Security Science and Technology Directorate has contracted with a company called TDA Research to \u003ca href=\"https://www.dhs.gov/sites/default/files/publications/931_R-Tech_Wildland-Firefighter-Respiration-Protection-FactSheet_180606-508.pdf\">create a lightweight respirator\u003c/a> that firefighters can use in the wildland for days to weeks. Since many wildland firefighters wear bandanas over their faces, the device is shaped like a scarf.\u003c/p>\n\u003cp>“We wanted to create something that was similar to what they use,” said Kimberli Jones-Holt, program manager with the DHS Science and Technology Directorate. Jones-Holt is optimistic that wildland firefighters could be using the device by 2021.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for Rodriguez, the results aren’t back yet from the patches she sent into the smoke in Sonoma. But in the meantime, she has her glass vials and fabric staplers still packed in that pink duffle bag, ready for the next fire, she said: “It’s important for us to realize that fire season is year round. I don’t really have the time to sit and wait.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Vapers Turn to Home Brew as Flavored Nicotine Bans Mount",
"headTitle": "Vapers Turn to Home Brew as Flavored Nicotine Bans Mount | KQED",
"content": "\u003cp>Danielle Jones sits at her dining room table, studying the recipe for Nerd Lyfe (v2) vape juice. The supplies she’s ordered online are arrayed before her: a plastic jug of unflavored liquid nicotine, a baking scale and bottles of artificial flavors that, combined, promise to recreate the fruity taste of Nerds Rope candy in vapor form.\u003c/p>\n\u003cp>This is Jones’ first attempt to make her own e-liquid after buying it for the past five years. Jones, 32, wants to be prepared for the worst-case scenario: a ban on the sale of the e-liquids she depends on to avoid cigarettes.\u003c/p>\n\u003cp>“Even though I haven’t touched a cigarette in five years, the pull is always there. It’s so easy to go and buy a pack. And I don’t want to do that,” she said. “The only route I can see going forward if there is a ban is to try to create the product myself at home.”\u003c/p>\n\u003cp>As more states, cities and even the federal government consider banning flavored nicotine, thousands of do-it-yourself vapers like Jones are flocking to social media groups and websites to learn how to make e-liquids at home.\u003c/p>\n\u003cp>Users on the forums — many of whom have been mixing their own e-liquids for years — describe the process as simple, fun, cheap and, with the proper precautions, safe. But if not done carefully, making e-liquids at home may pose risks including accidental exposure to high doses of liquid nicotine, the use of dangerous oil-based flavors and possible product contamination.\u003c/p>\n\u003cfigure id=\"attachment_1950852\" class=\"wp-caption alignright\" style=\"max-width: 770px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1950852\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350.jpg\" alt=\"\" width=\"770\" height=\"513\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350.jpg 770w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350-768x512.jpg 768w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Jones takes a deep hit, and great clouds of vapor billow out of her nose and mouth. Jones said she has no plans to stop vaping, despite warnings from the Centers for Disease Control and Prevention and mounting evidence that vaping may have serious health risks. \u003ccite>(Heidi de Marco/KHN)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“To have people mixing their own e-cigarette liquid is crazy. These are very toxic chemicals,” said \u003ca href=\"https://profiles.ucsf.edu/stanton.glantz\" target=\"_blank\" rel=\"noopener noreferrer\">Stanton Glantz\u003c/a>, a professor of medicine and the director of the Center for Tobacco Control Research and Education at the University of California-San Francisco. “If you drop a little bit of nicotine on your skin, it can send you to the hospital.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Dr. \u003ca href=\"https://www.bu.edu/sph/profile/michael-siegel/\" target=\"_blank\" rel=\"noopener noreferrer\">Michael Siegel\u003c/a>, a professor of community health sciences at \u003ca href=\"https://www.usnews.com/best-colleges/boston-university-2130\" target=\"_blank\" rel=\"noopener noreferrer\">Boston University\u003c/a>, said many people are able to make vaping liquids safely at home, by seeking advice from other vapers and following a few safety measures, such as wearing gloves and goggles.\u003c/p>\n\u003cp>Siegel worries, however, about the risk of contaminated products as some people use the bans as an opportunity to make their own concoctions cheaply and sell them on the black market.\u003c/p>\n\u003cp>“Who knows what they’re going to put in there?” Siegel said. “This is just what happens when you use prohibition as a regulatory approach. What’s really needed in this situation is actual regulation of these products to try to make them as safe as possible.”\u003c/p>\n\u003cp>Michigan, Massachusetts, New York, Utah and Rhode Island have passed emergency rules to restrict the sale of e-cigarettes in response to the recent outbreak of vaping-related illnesses, which had \u003ca href=\"https://www.cdc.gov/tobacco/basic_information/e-cigarettes/severe-lung-disease.html#map-cases\" target=\"_blank\" rel=\"noopener noreferrer\">sickened 2,051 people\u003c/a> and killed 39 as of Nov. 5, according to the Centers for Disease Control and Prevention. In a potentially significant breakthrough, the CDC on Friday said it had identified \u003ca href=\"https://www.nytimes.com/2019/11/08/health/vaping-illness-cdc.html\" target=\"_blank\" rel=\"noopener noreferrer\">a link\u003c/a> between the mysterious outbreak and vitamin E acetate, an ingredient sometimes added to marijuana-based vaping products.\u003c/p>\n\u003cp>An additional 220 localities, including San Francisco \u003ca href=\"https://www.latimes.com/california/story/2019-10-01/l-a-county-supervisors-ban-flavored-tobacco-vaping\" target=\"_blank\" rel=\"noopener noreferrer\">and Los Angeles County\u003c/a>, have passed restrictions on the sale of flavored tobacco products, according to \u003ca href=\"https://www.tobaccofreekids.org/assets/factsheets/0398.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">the Campaign for Tobacco Free Kids\u003c/a>. Details of an expected federal ban have not been released.\u003c/p>\n\u003cp>Following a rush of new bans in September, a Reddit forum on DIY e-juice saw a spike in membership, the group’s moderator reported. The daily number of new subscribers had long hovered around 30; that number spiked to 336 new subscribers in a single day, followed by more than 200 the next day, and it remained high throughout the month.\u003c/p>\n\u003cp>The group now has over 52,500 members sharing recipes for flavors such as white chocolate chip cookie, discussing how to make a watermelon that doesn’t taste “soapy,” and asking for tips on how to store supplies safely. Thousands of recipes for e-liquids in myriad flavors can be found in such forums and elsewhere on the internet.\u003c/p>\n\u003cp>Mike Olson, a resident of Illinois, has stockpiled a multiyear supply of highly concentrated nicotine because he’s so worried about a ban on the sale of flavored vapes. He said he uses gloves and safety goggles while handling it and stores it high up in a closet to keep it away from his dogs.\u003c/p>\n\u003cp>Not everyone, however, is so scrupulous about safety. A member of the Reddit group, for example,\u003ca href=\"https://www.reddit.com/r/DIY_eJuice/comments/cmzbwx/liquid_nicotine_base_accident/\" target=\"_blank\" rel=\"noopener noreferrer\"> recently posted\u003c/a> that he had accidentally sprayed liquid nicotine into his eyes as he tried to remove it from a vial with a syringe. He said his eyes were stinging and turned bright red within a minute, but he washed them out repeatedly. Other members responded with warnings to use protective equipment.\u003c/p>\n\u003cp>Poison control centers have \u003ca href=\"https://piper.filecamp.com/uniq/CHpgVOK4S0P1emdM.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">received 3,583 calls\u003c/a> about exposure to e-cigarette devices and liquid nicotine so far this year, as of Sept. 30, according to the American Association of Poison Control Centers. About 50% of the calls are for \u003ca href=\"https://www.cdc.gov/tobacco/basic_information/e-cigarettes/Quick-Facts-on-the-Risks-of-E-cigarettes-for-Kids-Teens-and-Young-Adults.html\" target=\"_blank\" rel=\"noopener noreferrer\">children 5 years or younger\u003c/a>.\u003c/p>\n\u003cp>Many of the safety risks of DIY vaping also apply to commercial products. The safety of inhaling food flavorings, for example, has not been established, even in commercially manufactured e-liquids. The Flavor and Extract Manufacturers Association certifies flavored liquids for safety — but only when they are used in food, said John B. Hallagan, a senior adviser to the industry group.\u003c/p>\n\u003cp>But the U.S. Food and Drug Administration does regulate commercial vaping products to some extent. And while critics say regulation \u003ca href=\"https://khn.org/news/mysterious-vaping-lung-injuries-may-have-flown-under-regulatory-radar/https:/khn.org/news/mysterious-vaping-lung-injuries-may-have-flown-under-regulatory-radar/\" target=\"_blank\" rel=\"noopener noreferrer\">has been inadequate\u003c/a>, the agency has nonetheless conducted thousands of inspections of e-cigarette manufacturers and retailers. DIY e-liquids made at home for personal use do not fall under FDA jurisdiction.\u003c/p>\n\u003cp>Alex Clark, CEO of the Consumer Advocates for Smoke-Free Alternatives Association (CASAA), said he plans to warn the nonprofit’s more than 200,000 members about the dangers of making e-liquid at home.\u003c/p>\n\u003cp>Clark notes that people should not use flavors found in the baking aisle of a grocery store, such as peppermint oil and lemon extract, because heating and inhaling them can cause lipoid pneumonia, which is potentially life-threatening.\u003c/p>\n\u003cp>Though a first-time DIY-er, Danielle Jones may have better access than many people to advice on making e-juice safely at home. She works for a company that manufactures the cotton wicking used in vaping devices, sits on the board of CASAA and hosts a YouTube Live show about vaping.\u003c/p>\n\u003cp>Jones wants to make the process as simple as possible.\u003c/p>\n\u003cp>She went online to purchase unflavored nicotine that had already been mixed with additives and diluted to her desired concentration. All she needs to do is add the flavors, also purchased online.\u003c/p>\n\u003cp>“This is complicated,” Jones says, consulting the Nerd Lyfe recipe, which calls for a mix of five flavors: Dragonfruit, Marshmallow, Rainbow Drops, Red Licorice and Sweet and Tart. She opens each bottle and carefully squeezes out a few droplets at a time, her gray hair pulled safely out of her eyes into a loose topknot.\u003c/p>\n\u003cp>Next comes the nicotine, which resembles a doll-sized plastic jug of gasoline. As she peels off the seal, she gets a little of it on her fingers. But that does not worry her: “This is the same as my commercially available product, and I get that on my fingers all the time.”\u003c/p>\n\u003cp>The whole process takes Jones about 15 minutes, and the solution is ready to vape. She heads out into her garden, gives the bottle a final shake and squeezes some into her iridescent purple device.\u003c/p>\n\u003cp>She takes a deep hit, great clouds of vapor billowing out of her nose and mouth. The air smells candy sweet, like inhaling a box of Nerds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was produced by \u003ca href=\"http://khn.org/\">Kaiser Health News\u003c/a>, an editorially independent program of the \u003ca href=\"https://www.kff.org/\">Kaiser Family Foundation\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "As more states, cities and even the federal government consider banning flavored nicotine, thousands of do-it-yourself vapers are flocking to social media groups and websites to learn how to make e-liquids at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Danielle Jones sits at her dining room table, studying the recipe for Nerd Lyfe (v2) vape juice. The supplies she’s ordered online are arrayed before her: a plastic jug of unflavored liquid nicotine, a baking scale and bottles of artificial flavors that, combined, promise to recreate the fruity taste of Nerds Rope candy in vapor form.\u003c/p>\n\u003cp>This is Jones’ first attempt to make her own e-liquid after buying it for the past five years. Jones, 32, wants to be prepared for the worst-case scenario: a ban on the sale of the e-liquids she depends on to avoid cigarettes.\u003c/p>\n\u003cp>“Even though I haven’t touched a cigarette in five years, the pull is always there. It’s so easy to go and buy a pack. And I don’t want to do that,” she said. “The only route I can see going forward if there is a ban is to try to create the product myself at home.”\u003c/p>\n\u003cp>As more states, cities and even the federal government consider banning flavored nicotine, thousands of do-it-yourself vapers like Jones are flocking to social media groups and websites to learn how to make e-liquids at home.\u003c/p>\n\u003cp>Users on the forums — many of whom have been mixing their own e-liquids for years — describe the process as simple, fun, cheap and, with the proper precautions, safe. But if not done carefully, making e-liquids at home may pose risks including accidental exposure to high doses of liquid nicotine, the use of dangerous oil-based flavors and possible product contamination.\u003c/p>\n\u003cfigure id=\"attachment_1950852\" class=\"wp-caption alignright\" style=\"max-width: 770px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1950852\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350.jpg\" alt=\"\" width=\"770\" height=\"513\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350.jpg 770w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/11/diy-vape-juice-15_1350-768x512.jpg 768w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Jones takes a deep hit, and great clouds of vapor billow out of her nose and mouth. Jones said she has no plans to stop vaping, despite warnings from the Centers for Disease Control and Prevention and mounting evidence that vaping may have serious health risks. \u003ccite>(Heidi de Marco/KHN)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“To have people mixing their own e-cigarette liquid is crazy. These are very toxic chemicals,” said \u003ca href=\"https://profiles.ucsf.edu/stanton.glantz\" target=\"_blank\" rel=\"noopener noreferrer\">Stanton Glantz\u003c/a>, a professor of medicine and the director of the Center for Tobacco Control Research and Education at the University of California-San Francisco. “If you drop a little bit of nicotine on your skin, it can send you to the hospital.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Dr. \u003ca href=\"https://www.bu.edu/sph/profile/michael-siegel/\" target=\"_blank\" rel=\"noopener noreferrer\">Michael Siegel\u003c/a>, a professor of community health sciences at \u003ca href=\"https://www.usnews.com/best-colleges/boston-university-2130\" target=\"_blank\" rel=\"noopener noreferrer\">Boston University\u003c/a>, said many people are able to make vaping liquids safely at home, by seeking advice from other vapers and following a few safety measures, such as wearing gloves and goggles.\u003c/p>\n\u003cp>Siegel worries, however, about the risk of contaminated products as some people use the bans as an opportunity to make their own concoctions cheaply and sell them on the black market.\u003c/p>\n\u003cp>“Who knows what they’re going to put in there?” Siegel said. “This is just what happens when you use prohibition as a regulatory approach. What’s really needed in this situation is actual regulation of these products to try to make them as safe as possible.”\u003c/p>\n\u003cp>Michigan, Massachusetts, New York, Utah and Rhode Island have passed emergency rules to restrict the sale of e-cigarettes in response to the recent outbreak of vaping-related illnesses, which had \u003ca href=\"https://www.cdc.gov/tobacco/basic_information/e-cigarettes/severe-lung-disease.html#map-cases\" target=\"_blank\" rel=\"noopener noreferrer\">sickened 2,051 people\u003c/a> and killed 39 as of Nov. 5, according to the Centers for Disease Control and Prevention. In a potentially significant breakthrough, the CDC on Friday said it had identified \u003ca href=\"https://www.nytimes.com/2019/11/08/health/vaping-illness-cdc.html\" target=\"_blank\" rel=\"noopener noreferrer\">a link\u003c/a> between the mysterious outbreak and vitamin E acetate, an ingredient sometimes added to marijuana-based vaping products.\u003c/p>\n\u003cp>An additional 220 localities, including San Francisco \u003ca href=\"https://www.latimes.com/california/story/2019-10-01/l-a-county-supervisors-ban-flavored-tobacco-vaping\" target=\"_blank\" rel=\"noopener noreferrer\">and Los Angeles County\u003c/a>, have passed restrictions on the sale of flavored tobacco products, according to \u003ca href=\"https://www.tobaccofreekids.org/assets/factsheets/0398.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">the Campaign for Tobacco Free Kids\u003c/a>. Details of an expected federal ban have not been released.\u003c/p>\n\u003cp>Following a rush of new bans in September, a Reddit forum on DIY e-juice saw a spike in membership, the group’s moderator reported. The daily number of new subscribers had long hovered around 30; that number spiked to 336 new subscribers in a single day, followed by more than 200 the next day, and it remained high throughout the month.\u003c/p>\n\u003cp>The group now has over 52,500 members sharing recipes for flavors such as white chocolate chip cookie, discussing how to make a watermelon that doesn’t taste “soapy,” and asking for tips on how to store supplies safely. Thousands of recipes for e-liquids in myriad flavors can be found in such forums and elsewhere on the internet.\u003c/p>\n\u003cp>Mike Olson, a resident of Illinois, has stockpiled a multiyear supply of highly concentrated nicotine because he’s so worried about a ban on the sale of flavored vapes. He said he uses gloves and safety goggles while handling it and stores it high up in a closet to keep it away from his dogs.\u003c/p>\n\u003cp>Not everyone, however, is so scrupulous about safety. A member of the Reddit group, for example,\u003ca href=\"https://www.reddit.com/r/DIY_eJuice/comments/cmzbwx/liquid_nicotine_base_accident/\" target=\"_blank\" rel=\"noopener noreferrer\"> recently posted\u003c/a> that he had accidentally sprayed liquid nicotine into his eyes as he tried to remove it from a vial with a syringe. He said his eyes were stinging and turned bright red within a minute, but he washed them out repeatedly. Other members responded with warnings to use protective equipment.\u003c/p>\n\u003cp>Poison control centers have \u003ca href=\"https://piper.filecamp.com/uniq/CHpgVOK4S0P1emdM.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">received 3,583 calls\u003c/a> about exposure to e-cigarette devices and liquid nicotine so far this year, as of Sept. 30, according to the American Association of Poison Control Centers. About 50% of the calls are for \u003ca href=\"https://www.cdc.gov/tobacco/basic_information/e-cigarettes/Quick-Facts-on-the-Risks-of-E-cigarettes-for-Kids-Teens-and-Young-Adults.html\" target=\"_blank\" rel=\"noopener noreferrer\">children 5 years or younger\u003c/a>.\u003c/p>\n\u003cp>Many of the safety risks of DIY vaping also apply to commercial products. The safety of inhaling food flavorings, for example, has not been established, even in commercially manufactured e-liquids. The Flavor and Extract Manufacturers Association certifies flavored liquids for safety — but only when they are used in food, said John B. Hallagan, a senior adviser to the industry group.\u003c/p>\n\u003cp>But the U.S. Food and Drug Administration does regulate commercial vaping products to some extent. And while critics say regulation \u003ca href=\"https://khn.org/news/mysterious-vaping-lung-injuries-may-have-flown-under-regulatory-radar/https:/khn.org/news/mysterious-vaping-lung-injuries-may-have-flown-under-regulatory-radar/\" target=\"_blank\" rel=\"noopener noreferrer\">has been inadequate\u003c/a>, the agency has nonetheless conducted thousands of inspections of e-cigarette manufacturers and retailers. DIY e-liquids made at home for personal use do not fall under FDA jurisdiction.\u003c/p>\n\u003cp>Alex Clark, CEO of the Consumer Advocates for Smoke-Free Alternatives Association (CASAA), said he plans to warn the nonprofit’s more than 200,000 members about the dangers of making e-liquid at home.\u003c/p>\n\u003cp>Clark notes that people should not use flavors found in the baking aisle of a grocery store, such as peppermint oil and lemon extract, because heating and inhaling them can cause lipoid pneumonia, which is potentially life-threatening.\u003c/p>\n\u003cp>Though a first-time DIY-er, Danielle Jones may have better access than many people to advice on making e-juice safely at home. She works for a company that manufactures the cotton wicking used in vaping devices, sits on the board of CASAA and hosts a YouTube Live show about vaping.\u003c/p>\n\u003cp>Jones wants to make the process as simple as possible.\u003c/p>\n\u003cp>She went online to purchase unflavored nicotine that had already been mixed with additives and diluted to her desired concentration. All she needs to do is add the flavors, also purchased online.\u003c/p>\n\u003cp>“This is complicated,” Jones says, consulting the Nerd Lyfe recipe, which calls for a mix of five flavors: Dragonfruit, Marshmallow, Rainbow Drops, Red Licorice and Sweet and Tart. She opens each bottle and carefully squeezes out a few droplets at a time, her gray hair pulled safely out of her eyes into a loose topknot.\u003c/p>\n\u003cp>Next comes the nicotine, which resembles a doll-sized plastic jug of gasoline. As she peels off the seal, she gets a little of it on her fingers. But that does not worry her: “This is the same as my commercially available product, and I get that on my fingers all the time.”\u003c/p>\n\u003cp>The whole process takes Jones about 15 minutes, and the solution is ready to vape. She heads out into her garden, gives the bottle a final shake and squeezes some into her iridescent purple device.\u003c/p>\n\u003cp>She takes a deep hit, great clouds of vapor billowing out of her nose and mouth. The air smells candy sweet, like inhaling a box of Nerds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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