Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From
DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports
'Farm To Fable'? Tampa Probe Finds Many Restaurants Lie About Sourcing
Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud
That Salmon On The Menu Might Be A Fraud — Especially In Winter
Scientists Step Up Food Fraud Efforts Following Horse Meat Scandal
California Legislature Passes Bill to Crack Down on Farmers' Market Fraud
Food Fraud Database Lets Us All Play Detective
Ten Top Food News Stories of 2011: Part One
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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_117211":{"type":"posts","id":"bayareabites_117211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117211","score":null,"sort":[1494270767000]},"guestAuthors":[],"slug":"just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from","title":"Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From","publishDate":1494270767,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story from Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3\u003c/p>\n\u003cp>Organic milk is widely available these days, but what does that label really mean? A new investigation from \u003cem>The Washington Post\u003c/em> found that\u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.aeace9642cab\"> there are considerable differences between the organic milk\u003c/a> you can buy in a grocery store and the kind you can buy straight from farmers. \u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> investigated the Aurora Organic Dairy, which supplies house-brand organic milk to many large retailers and other large dairy operations. He joined NPR's Scott Simon on \u003cem>Weekend Edition Saturday\u003c/em> to talk about what he found out from his investigation.\u003c/p>\n\u003cp>\u003cem>Interview highlights have been edited for clarity and length.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the difference between grocery-store organic milk and organic milk from small farms \u003c/strong>\u003c/p>\n\u003cp>We tested them chemically, and you can see from the results how much time a cow has been eating pasture, which is what organic cows are supposed to be doing. And you could see, you know, conventional milk was very low in the grass-fed department. And some of the organic milk, especially ones from very small farms, was quite high. The larger corporate organic milks were sort of in the middle. And there was one large organic producer that was actually almost identical to conventional milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On what some of the corporate dairy farms look like\u003c/strong>\u003c/p>\n\u003cp>In some ways, they don't look too much different than a conventional dairy. You have most of the cows that when we visited were in the feedlots and not out on pasture, which is where you would expect under organic regulations you'd see most of the cows.\u003c/p>\n\u003cp>\u003cstrong>On what the differences mean\u003c/strong>\u003c/p>\n\u003cp>Under organic rules, you're supposed to graze the cows through the grazing season, and there are specific amounts of grass that they're supposed to be eating during that time. But they're supposed to be on grass throughout the grazing season. If - and we would go out to these places that had thousands and thousands of co\u003ca href=\"http://www.npr.org/\" target=\"_blank\">\u003c/a>ws. And you might see 100, 200, 300 of them out, but the rest were not there.\u003c/p>\n\u003cp>\u003cstrong>On how violations happen and regulations aren't enforced \u003c/strong>\u003c/p>\n\u003cp>Well, the USDA has a very interesting enforcement system. Rather than sending USDA organic inspectors, each organic dairy or any organic farm hires their own inspection agency. They call them certifiers. And you hire your inspection agency.\u003c/p>\n\u003cp>They come out once a year, and they'll check paperwork. They might do some other tests. But generally speaking, there's obviously a conflict of interest there because they're your employee, and they're testing you and going to tell you whether or not your milk's organic.\u003c/p>\n\u003cp>\u003cstrong>On how farmers of smaller dairy operations feel \u003c/strong>\u003c/p>\n\u003cp>I've never met a farmer who thought business was great, and everything was going really well. These guys are obviously under a lot of pressure, and they're very upset that they're competing against people who are not playing by the rules. They look at a very large farm, and for certain practical reasons, it's hard to do a 15,000 cow facility because you have to have enough land ... and even if you get enough land, it takes a long time to get the cows out to pasture and then back to milk. So there's a reason why there's a lot of small farms. It's a little bit easier. So they're frustrated, a lot of them.\u003c/p>\n\u003cp>\u003cstrong>On being able to taste or see the difference \u003c/strong>\u003c/p>\n\u003cp>I can't taste it. I don't know that anybody can. What you can sort of see if you buy a house brand of milk, you can look at the code on the milk. It's usually four or five numbers. It's the milk processing code. For example, Aurora Organic Dairy is 08-29. And if you see that on the milk, then you know - at least know where it's coming from.\u003c/p>\n\u003cp>There are some ways to judge whether or not the milk is coming from a place that means to really produce organic milk. \u003ca href=\"https://www.cornucopia.org/\">Cornucopia Institute\u003c/a> is a group that issues a dairy scorecard. It's an activist group based in Wisconsin that has a lot of small farmers as members, and they became concerned about this and have really been banging on the drum for 10 years on this issue.\u003c/p>\n\u003cp>\u003cem>NPR's Wynne Davis produced this story for The Salt. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? \u003cem>Washington Post\u003c/em> reporter Peter Whoriskey talks with NPR's Scott Simon about his findings.","status":"publish","parent":0,"modified":1501100416,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":758},"headData":{"title":"Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From | KQED","description":"Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? Washington Post reporter Peter Whoriskey talks with NPR's Scott Simon about his findings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117211 https://ww2.kqed.org/bayareabites/?p=117211","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/08/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from/","disqusTitle":"Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Brennan Linsley","nprByline":"\u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> and \u003ca href=\"http://www.npr.org/people/3874941/scott-simon?ft=nprml&f=527140037\">Scott Simon\u003c/a>, NPR Food","nprImageAgency":"AP","nprStoryId":"527140037","nprApiLink":"http://api.npr.org/query?id=527140037&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/06/527140037/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from?ft=nprml&f=527140037","nprRetrievedStory":"1","nprPubDate":"Mon, 08 May 2017 11:36:00 -0400","nprStoryDate":"Sat, 06 May 2017 07:48:00 -0400","nprLastModifiedDate":"Mon, 08 May 2017 11:36:28 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037","nprAudioM3u":"http://api.npr.org/m3u/1527140038-02c062.m3u?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037","path":"/bayareabites/117211/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from Weekend Edition Saturday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic milk is widely available these days, but what does that label really mean? A new investigation from \u003cem>The Washington Post\u003c/em> found that\u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.aeace9642cab\"> there are considerable differences between the organic milk\u003c/a> you can buy in a grocery store and the kind you can buy straight from farmers. \u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> investigated the Aurora Organic Dairy, which supplies house-brand organic milk to many large retailers and other large dairy operations. He joined NPR's Scott Simon on \u003cem>Weekend Edition Saturday\u003c/em> to talk about what he found out from his investigation.\u003c/p>\n\u003cp>\u003cem>Interview highlights have been edited for clarity and length.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the difference between grocery-store organic milk and organic milk from small farms \u003c/strong>\u003c/p>\n\u003cp>We tested them chemically, and you can see from the results how much time a cow has been eating pasture, which is what organic cows are supposed to be doing. And you could see, you know, conventional milk was very low in the grass-fed department. And some of the organic milk, especially ones from very small farms, was quite high. The larger corporate organic milks were sort of in the middle. And there was one large organic producer that was actually almost identical to conventional milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On what some of the corporate dairy farms look like\u003c/strong>\u003c/p>\n\u003cp>In some ways, they don't look too much different than a conventional dairy. You have most of the cows that when we visited were in the feedlots and not out on pasture, which is where you would expect under organic regulations you'd see most of the cows.\u003c/p>\n\u003cp>\u003cstrong>On what the differences mean\u003c/strong>\u003c/p>\n\u003cp>Under organic rules, you're supposed to graze the cows through the grazing season, and there are specific amounts of grass that they're supposed to be eating during that time. But they're supposed to be on grass throughout the grazing season. If - and we would go out to these places that had thousands and thousands of co\u003ca href=\"http://www.npr.org/\" target=\"_blank\">\u003c/a>ws. And you might see 100, 200, 300 of them out, but the rest were not there.\u003c/p>\n\u003cp>\u003cstrong>On how violations happen and regulations aren't enforced \u003c/strong>\u003c/p>\n\u003cp>Well, the USDA has a very interesting enforcement system. Rather than sending USDA organic inspectors, each organic dairy or any organic farm hires their own inspection agency. They call them certifiers. And you hire your inspection agency.\u003c/p>\n\u003cp>They come out once a year, and they'll check paperwork. They might do some other tests. But generally speaking, there's obviously a conflict of interest there because they're your employee, and they're testing you and going to tell you whether or not your milk's organic.\u003c/p>\n\u003cp>\u003cstrong>On how farmers of smaller dairy operations feel \u003c/strong>\u003c/p>\n\u003cp>I've never met a farmer who thought business was great, and everything was going really well. These guys are obviously under a lot of pressure, and they're very upset that they're competing against people who are not playing by the rules. They look at a very large farm, and for certain practical reasons, it's hard to do a 15,000 cow facility because you have to have enough land ... and even if you get enough land, it takes a long time to get the cows out to pasture and then back to milk. So there's a reason why there's a lot of small farms. It's a little bit easier. So they're frustrated, a lot of them.\u003c/p>\n\u003cp>\u003cstrong>On being able to taste or see the difference \u003c/strong>\u003c/p>\n\u003cp>I can't taste it. I don't know that anybody can. What you can sort of see if you buy a house brand of milk, you can look at the code on the milk. It's usually four or five numbers. It's the milk processing code. For example, Aurora Organic Dairy is 08-29. And if you see that on the milk, then you know - at least know where it's coming from.\u003c/p>\n\u003cp>There are some ways to judge whether or not the milk is coming from a place that means to really produce organic milk. \u003ca href=\"https://www.cornucopia.org/\">Cornucopia Institute\u003c/a> is a group that issues a dairy scorecard. It's an activist group based in Wisconsin that has a lot of small farmers as members, and they became concerned about this and have really been banging on the drum for 10 years on this issue.\u003c/p>\n\u003cp>\u003cem>NPR's Wynne Davis produced this story for The Salt. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117211/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from","authors":["byline_bayareabites_117211"],"categories":["bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10012","bayareabites_1621","bayareabites_65","bayareabites_12779"],"featImg":"bayareabites_117212","label":"source_bayareabites_117211"},"bayareabites_115696":{"type":"posts","id":"bayareabites_115696","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115696","score":null,"sort":[1488478910000]},"guestAuthors":[],"slug":"dna-tests-find-subway-chicken-only-50-percent-meat-canadian-news-program-reports","title":"DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports","publishDate":1488478910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The CBC's investigative consumer show \u003cem>Marketplace\u003c/em> ordered the DNA analysis. The sandwich chain unilaterally denies the accusation, with a spokesman calling the claims \"absolutely false.\"","status":"publish","parent":0,"modified":1488478910,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":444},"headData":{"title":"DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports | KQED","description":"The CBC's investigative consumer show Marketplace ordered the DNA analysis. The sandwich chain unilaterally denies the accusation, with a spokesman calling the claims "absolutely false."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115696 https://ww2.kqed.org/bayareabites/?p=115696","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/02/dna-tests-find-subway-chicken-only-50-percent-meat-canadian-news-program-reports/","disqusTitle":"DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports","nprImageCredit":"Mike Mozart","nprByline":"Camila Domonoske, NPR's the two-way","nprImageAgency":"Flickr","nprStoryId":"517920680","nprApiLink":"http://api.npr.org/query?id=517920680&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thetwo-way/2017/03/01/517920680/dna-tests-find-subway-chicken-only-50-percent-meat-canadian-media-reports?ft=nprml&f=517920680","nprRetrievedStory":"1","nprPubDate":"Wed, 01 Mar 2017 14:07:00 -0500","nprStoryDate":"Wed, 01 Mar 2017 12:39:00 -0500","nprLastModifiedDate":"Wed, 01 Mar 2017 14:07:04 -0500","path":"/bayareabites/115696/dna-tests-find-subway-chicken-only-50-percent-meat-canadian-news-program-reports","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115696/dna-tests-find-subway-chicken-only-50-percent-meat-canadian-news-program-reports","authors":["byline_bayareabites_115696"],"categories":["bayareabites_10028","bayareabites_2035","bayareabites_358","bayareabites_181"],"tags":["bayareabites_13296","bayareabites_10012","bayareabites_13089"],"featImg":"bayareabites_115697","label":"bayareabites"},"bayareabites_108582":{"type":"posts","id":"bayareabites_108582","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108582","score":null,"sort":[1460679011000]},"guestAuthors":[],"slug":"farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing","title":"'Farm To Fable'? Tampa Probe Finds Many Restaurants Lie About Sourcing","publishDate":1460679011,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/04/20160414_atc_farm_to_fable.mp3\u003c/p>\n\u003cp>The farm-to-table trend has exploded recently. Across the country, menus proudly boast chickens bought from local farmers, pork from heritage breed pigs, vegetables grown from heirloom varieties. These restaurants are catering to diners who increasingly want to know where their food comes from — and that it is ethically, sustainably sourced.\u003c/p>\n\u003cp>But are these eateries just serving up lies?\u003c/p>\n\u003cp>Laura Reiley, the food critic for the \u003cem>Tampa Bay Times\u003c/em>, wanted to find out. So she undertook a rigorous \u003ca href=\"http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/\">two-month investigation\u003c/a> of Tampa's farm-to-table restaurants, tracking down their sourcing claims. Many off them turned out to be bogus.\u003c/p>\n\u003cp>Reiley spoke with NPR's Ari Shapiro about her investigation. An edited transcript of their conversation is below.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You fact-checked dozens of these menus. You called the farms. And what did you find?\u003c/strong>\u003c/p>\n\u003cp>Many of those local greens misted with unicorn tears are something else entirely.\u003c/p>\n\u003cp>I think that there's a powerful incentive to tell a story. We all want that story — it's a big part of why we go out to eat. If a restaurant can give you that story about that pork chop that lived a happy and delightful life from the beginning to its very last minute, that's great. And sometimes they're actually serving you commodity pork.\u003c/p>\n\u003cp>\u003cstrong>And it's not just that — it's like, what claims to be Florida blue crab actually coming from India.\u003c/strong>\u003c/p>\n\u003cp>We did some DNA testing. It's always illuminating when you do that. Unfortunately, it's much easier to do that on seafood than it is on meat.\u003c/p>\n\u003cp>And there's no way of testing if someone says these are organic , local heirloom tomatoes, and actually they're Mexican tomatoes, irradiated. There are no genetic markers or tests that will tell you that.\u003c/p>\n\u003cp>What got me interested in this topic is I've done a lot of agriculture writing in the past couple of years in Florida, and met with a lot of farmers. And they've all groused about this a little bit. That they're used as billboards at these restaurants. A restaurant may buy from them once or twice and then phase them out but keep them on the chalkboard or on the menu.\u003c/p>\n\u003cp>\u003cstrong>You talked to one pork producer who walked you through the finances of raising a hog, slaughtering it for meat. And the price of that pork chop on the plate would have been something like $40.\u003c/strong>\u003c/p>\n\u003cp>I think that we as Americans have really come to expect inexpensive food. We spend a very small amount of our disposable income on food and restaurateurs have to cope with that. They have to figure out how to offer food to us at a price we will pay, while buying the best ingredients that they can. And often, as in any other business, it's buy low and sell high.\u003c/p>\n\u003cp>\u003cstrong>You confronted a lot of chefs about this and a lot of them gave you the same answer.\u003c/strong>\u003c/p>\n\u003cp>[They said:] \"I guess that should come off the chalkboard.\"\u003c/p>\n\u003cp>There were plenty of people who were honestly surprised to find something was still on the chalkboard or still on their menu many months after they'd purchased that product, and many others that were just caught red-handed.\u003c/p>\n\u003cp>\u003cstrong>Your reporting was all done in Tampa, but is there any reason to believe that this problem is limited to this part of Florida?\u003c/strong>\u003c/p>\n\u003cp>Oh, I'm sure it's a widespread phenomenon.\u003c/p>\n\u003cp>And I think it is a kind of arms escalation. In some ways, it may go back to the fact that maybe 10 years ago, when we started getting real farmers markets, we as consumers started being able to buy great produce and great heritage meats and those kinds of things. So it's almost like restaurants needed to up the ante and claim even more extravagant boutique products on their menus — things that we, as consumers, couldn't buy ourselves. So I understand why some of these claims are being made.\u003c/p>\n\u003cp>\u003cstrong>So if I, as a consumer, want to dine out responsibly and want to support local agriculture without a huge carbon footprint — what should I do?\u003c/strong>\u003c/p>\n\u003cp>You've got to ask questions. I mean, I don't know how comfortable I'd feel at a restaurant asking to see their invoices. But I think we're going to have to move in that direction where ... there's a little more consumer activism in terms of demanding more transparency in the provenance of where we're getting our food.\u003c/p>\n\u003cp>When you see those claims on the menu — naturally raised, or heritage breeds — I think that they should raise a red flag, and you should feel free to ask more questions.\u003c/p>\n\u003cp>\u003cstrong>Is there a way to do it without being that obnoxious kind of diner who is straight out of the \u003ca href=\"https://www.youtube.com/watch?v=WAlWrT5P2VI\">\u003cem>Portlandia\u003c/em> sketch\u003c/a>? \u003c/strong>\u003c/p>\n\u003cp>I think price point should definitely be an indicator — if it's too good to be true, it probably isn't true. If you see that $10 lobster roll, something is fishy.\u003c/p>\n\u003cp>\u003cstrong>You're pretty open in this article about the fact that you've written favorable restaurant reviews for some of these places that claimed farm-to-table philosophy and didn't stick to it. Is this reporting in a way a mea culpa?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. I'm embarrassed. Some of the places I've given the highest review in the past year and kind of swooned over their farm-to-table stuff — I feel duped.\u003c/p>\n\u003cp>If I went into it with the idea that I was paying a premium for a particular local food or a sustainably-raised food and I got something else, it really doesn't matter how it tasted.\u003c/p>\n\u003cp>\u003cstrong>One of the things that surprised me in this article is that a lot of the chefs who really do adhere to the farm-to-table ethos don't wear it on their sleeves.\u003c/strong>\u003c/p>\n\u003cp>I think there's a lot of farm-to-table fatigue among chefs. You know, it's like the term foodie itself. it starts to take on a kind of bankrupt, yucky demeanor after so many people have misused it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Food critic Laura Reiley of the \u003cem>Tampa Bay Times\u003c/em> spent two months investigating where her local eateries were really getting their ingredients. Many of their \"farm-to-table\" claims proved bogus.","status":"publish","parent":0,"modified":1461039718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1066},"headData":{"title":"'Farm To Fable'? Tampa Probe Finds Many Restaurants Lie About Sourcing | KQED","description":"Food critic Laura Reiley of the Tampa Bay Times spent two months investigating where her local eateries were really getting their ingredients. Many of their "farm-to-table" claims proved bogus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108582 http://ww2.kqed.org/bayareabites/?p=108582","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/14/farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing/","disqusTitle":"'Farm To Fable'? Tampa Probe Finds Many Restaurants Lie About Sourcing","nprImageCredit":"B and G Images","nprImageAgency":"Getty Images","nprStoryId":"474258801","nprApiLink":"http://api.npr.org/query?id=474258801&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/14/474258801/farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing?ft=nprml&f=474258801","nprRetrievedStory":"1","nprPubDate":"Thu, 14 Apr 2016 18:35:00 -0400","nprStoryDate":"Thu, 14 Apr 2016 17:11:00 -0400","nprLastModifiedDate":"Thu, 14 Apr 2016 18:34:59 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/04/20160414_atc_farm_to_fable.mp3?orgId=1&topicId=1053&d=265&p=2&story=474258801&t=progseg&e=474193660&seg=15&ft=nprml&f=474258801","nprAudioM3u":"http://api.npr.org/m3u/1474265737-559f73.m3u?orgId=1&topicId=1053&d=265&p=2&story=474258801&t=progseg&e=474193660&seg=15&ft=nprml&f=474258801","path":"/bayareabites/108582/farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/04/20160414_atc_farm_to_fable.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/04/20160414_atc_farm_to_fable.mp3\u003c/p>\n\u003cp>The farm-to-table trend has exploded recently. Across the country, menus proudly boast chickens bought from local farmers, pork from heritage breed pigs, vegetables grown from heirloom varieties. These restaurants are catering to diners who increasingly want to know where their food comes from — and that it is ethically, sustainably sourced.\u003c/p>\n\u003cp>But are these eateries just serving up lies?\u003c/p>\n\u003cp>Laura Reiley, the food critic for the \u003cem>Tampa Bay Times\u003c/em>, wanted to find out. So she undertook a rigorous \u003ca href=\"http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/\">two-month investigation\u003c/a> of Tampa's farm-to-table restaurants, tracking down their sourcing claims. Many off them turned out to be bogus.\u003c/p>\n\u003cp>Reiley spoke with NPR's Ari Shapiro about her investigation. An edited transcript of their conversation is below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You fact-checked dozens of these menus. You called the farms. And what did you find?\u003c/strong>\u003c/p>\n\u003cp>Many of those local greens misted with unicorn tears are something else entirely.\u003c/p>\n\u003cp>I think that there's a powerful incentive to tell a story. We all want that story — it's a big part of why we go out to eat. If a restaurant can give you that story about that pork chop that lived a happy and delightful life from the beginning to its very last minute, that's great. And sometimes they're actually serving you commodity pork.\u003c/p>\n\u003cp>\u003cstrong>And it's not just that — it's like, what claims to be Florida blue crab actually coming from India.\u003c/strong>\u003c/p>\n\u003cp>We did some DNA testing. It's always illuminating when you do that. Unfortunately, it's much easier to do that on seafood than it is on meat.\u003c/p>\n\u003cp>And there's no way of testing if someone says these are organic , local heirloom tomatoes, and actually they're Mexican tomatoes, irradiated. There are no genetic markers or tests that will tell you that.\u003c/p>\n\u003cp>What got me interested in this topic is I've done a lot of agriculture writing in the past couple of years in Florida, and met with a lot of farmers. And they've all groused about this a little bit. That they're used as billboards at these restaurants. A restaurant may buy from them once or twice and then phase them out but keep them on the chalkboard or on the menu.\u003c/p>\n\u003cp>\u003cstrong>You talked to one pork producer who walked you through the finances of raising a hog, slaughtering it for meat. And the price of that pork chop on the plate would have been something like $40.\u003c/strong>\u003c/p>\n\u003cp>I think that we as Americans have really come to expect inexpensive food. We spend a very small amount of our disposable income on food and restaurateurs have to cope with that. They have to figure out how to offer food to us at a price we will pay, while buying the best ingredients that they can. And often, as in any other business, it's buy low and sell high.\u003c/p>\n\u003cp>\u003cstrong>You confronted a lot of chefs about this and a lot of them gave you the same answer.\u003c/strong>\u003c/p>\n\u003cp>[They said:] \"I guess that should come off the chalkboard.\"\u003c/p>\n\u003cp>There were plenty of people who were honestly surprised to find something was still on the chalkboard or still on their menu many months after they'd purchased that product, and many others that were just caught red-handed.\u003c/p>\n\u003cp>\u003cstrong>Your reporting was all done in Tampa, but is there any reason to believe that this problem is limited to this part of Florida?\u003c/strong>\u003c/p>\n\u003cp>Oh, I'm sure it's a widespread phenomenon.\u003c/p>\n\u003cp>And I think it is a kind of arms escalation. In some ways, it may go back to the fact that maybe 10 years ago, when we started getting real farmers markets, we as consumers started being able to buy great produce and great heritage meats and those kinds of things. So it's almost like restaurants needed to up the ante and claim even more extravagant boutique products on their menus — things that we, as consumers, couldn't buy ourselves. So I understand why some of these claims are being made.\u003c/p>\n\u003cp>\u003cstrong>So if I, as a consumer, want to dine out responsibly and want to support local agriculture without a huge carbon footprint — what should I do?\u003c/strong>\u003c/p>\n\u003cp>You've got to ask questions. I mean, I don't know how comfortable I'd feel at a restaurant asking to see their invoices. But I think we're going to have to move in that direction where ... there's a little more consumer activism in terms of demanding more transparency in the provenance of where we're getting our food.\u003c/p>\n\u003cp>When you see those claims on the menu — naturally raised, or heritage breeds — I think that they should raise a red flag, and you should feel free to ask more questions.\u003c/p>\n\u003cp>\u003cstrong>Is there a way to do it without being that obnoxious kind of diner who is straight out of the \u003ca href=\"https://www.youtube.com/watch?v=WAlWrT5P2VI\">\u003cem>Portlandia\u003c/em> sketch\u003c/a>? \u003c/strong>\u003c/p>\n\u003cp>I think price point should definitely be an indicator — if it's too good to be true, it probably isn't true. If you see that $10 lobster roll, something is fishy.\u003c/p>\n\u003cp>\u003cstrong>You're pretty open in this article about the fact that you've written favorable restaurant reviews for some of these places that claimed farm-to-table philosophy and didn't stick to it. Is this reporting in a way a mea culpa?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. I'm embarrassed. Some of the places I've given the highest review in the past year and kind of swooned over their farm-to-table stuff — I feel duped.\u003c/p>\n\u003cp>If I went into it with the idea that I was paying a premium for a particular local food or a sustainably-raised food and I got something else, it really doesn't matter how it tasted.\u003c/p>\n\u003cp>\u003cstrong>One of the things that surprised me in this article is that a lot of the chefs who really do adhere to the farm-to-table ethos don't wear it on their sleeves.\u003c/strong>\u003c/p>\n\u003cp>I think there's a lot of farm-to-table fatigue among chefs. You know, it's like the term foodie itself. it starts to take on a kind of bankrupt, yucky demeanor after so many people have misused it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108582/farm-to-fable-tampa-probe-finds-many-restaurants-lie-about-sourcing","authors":["5403"],"categories":["bayareabites_2035"],"tags":["bayareabites_13663","bayareabites_73","bayareabites_10012","bayareabites_15407","bayareabites_15406"],"featImg":"bayareabites_108583","label":"bayareabites"},"bayareabites_108294":{"type":"posts","id":"bayareabites_108294","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108294","score":null,"sort":[1459822321000]},"guestAuthors":[],"slug":"is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud","title":"Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud","publishDate":1459822321,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3\u003c/p>\n\u003cp>If you've been following any of the big news stories on food fraud lately, you'll know that it's tough to know what exactly is in our food — and where it's been before it makes it onto our dinner plates.\u003c/p>\n\u003cp>Earlier this year, Wal-Mart \u003ca href=\"http://www.bloomberg.com/news/articles/2016-02-24/wal-mart-sued-over-parmesan-cheese-with-wood-pulp-filler\">was sued\u003c/a> for stocking tubs of Parmesan cheese that contained wood-pulp filler. Olive oil is \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">often mixed\u003c/a> with sunflower oil and sold as \"extra virgin.\" And you might recall the great European horse meat scandal of 2014: Traces of horse meat were found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">Ikea meatballs\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe.\u003c/p>\n\u003cp>And that's \"just the tip of the iceberg,\" says \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/Research/Staff/StaffProfile/?ns=5c0109b577eb3cd66199dd946d6592443954a2e471e3c460b0eda2cf1859d2ef\">Chris Elliott\u003c/a>, the founder of the \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/\">Institute for Global Food Security\u003c/a>, a laboratory in Northern Ireland that tests food from all over the world in order to uncover fraud.\u003c/p>\n\u003cp>\"Many, many forms of food fraud manifest themselves in different parts of the world virtually every day of the week,\" he says. Globalization and complex supply chains provide fraudsters with ample opportunity to mess with food products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR's Rachel Martin asked Elliott how his lab goes about tackling this daunting problem:\u003c/p>\n\u003cp>\u003cstrong>So, are people deliberately cheating the global food supply chain?\u003c/strong>\u003c/p>\n\u003cp>It's absolutely cheating. But it goes beyond cheating — this is criminal activity, very well-organized criminal activity, with people making a huge amount of money out of fraud in food systems.\u003c/p>\n\u003cp>\u003cstrong>How much money are we talking about here?\u003c/strong>\u003c/p>\n\u003cp>Nobody really knows, but the world trade in groceries is about $11 trillion. And the level of fraud is somewhere between 5 and 10 percent of that.\u003c/p>\n\u003cp>\u003cstrong>How do you decide when and what you should be testing?\u003c/strong>\u003c/p>\n\u003cp>There are a number of factors that we look for. The first is if we see that there's a massive fluctuation in the price of commodities. That can often be because demand outstripped supply. Often that can be because of crop failures that happen somewhere in the world.\u003c/p>\n\u003cp>In Madagascar very recently, the vanilla crop failed — so there's a massive increase in the price there. So that suddenly puts vanilla on our radar screen as a potential candidate for fraud.\u003c/p>\n\u003cp>\u003cstrong>And then what do you do?\u003c/strong>\u003c/p>\n\u003cp>We know what the [molecular] fingerprint of vanilla should look like. We know what vanilla looks like in different parts of the world, actually. And we will compare those reference fingerprints with the samples that arrive in our laboratory.\u003c/p>\n\u003cp>\u003cstrong>Are there kinds of products that are easier to fake than others?\u003c/strong>\u003c/p>\n\u003cp>The more that the food is processed, the more difficult it is to figure out what it is and where it comes from. So things that come from very complex supply chains ... will be much more vulnerable [to fraud] than locally produced things.\u003c/p>\n\u003cp>\u003cstrong>What happens to companies that are found guilty of food fraud?\u003c/strong>\u003c/p>\n\u003cp>Quite often, the person who is caught is the retailer. And they aren't always the fraudsters — often they have been cheated themselves. But what happens is whenever they are caught, the reputation that goes with that is quite enormous. And many, many companies that have been involved or implicated in food fraud have seen their profits drop dramatically.\u003c/p>\n\u003cp>\u003cstrong>So, what does this mean for consumers?\u003c/strong>\u003c/p>\n\u003cp>It's extremely difficult for consumers to decide what's genuine and what's fake — because, I'll tell you, the fakes are very, very good. We as consumers are reliant on the government, and on the food industry, to protect us from fraud.\u003c/p>\n\u003cp>My advice to people is always buy your food from bona fide sources. If you buy your stuff from the back of vans and so forth, you can expect what you'll get. And the second thing is, if you buy something that's too good to be true price-wise, it probably is. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat, Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.","status":"publish","parent":0,"modified":1459822352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":681},"headData":{"title":"Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud | KQED","description":"Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat, Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108294 http://ww2.kqed.org/bayareabites/?p=108294","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/04/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud/","disqusTitle":"Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud","nprImageCredit":"Martin Bureau","nprImageAgency":"AFP/Getty Images","nprStoryId":"472684953","nprApiLink":"http://api.npr.org/query?id=472684953&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/03/472684953/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud?ft=nprml&f=472684953","nprRetrievedStory":"1","nprPubDate":"Mon, 04 Apr 2016 10:09:00 -0400","nprStoryDate":"Sun, 03 Apr 2016 04:38:00 -0400","nprLastModifiedDate":"Mon, 04 Apr 2016 10:09:55 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3?orgId=1&topicId=1053&d=236&p=10&story=472684953&t=progseg&e=472859043&seg=14&ft=nprml&f=472684953","nprAudioM3u":"http://api.npr.org/m3u/1472859164-435a83.m3u?orgId=1&topicId=1053&d=236&p=10&story=472684953&t=progseg&e=472859043&seg=14&ft=nprml&f=472684953","path":"/bayareabites/108294/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3\u003c/p>\n\u003cp>If you've been following any of the big news stories on food fraud lately, you'll know that it's tough to know what exactly is in our food — and where it's been before it makes it onto our dinner plates.\u003c/p>\n\u003cp>Earlier this year, Wal-Mart \u003ca href=\"http://www.bloomberg.com/news/articles/2016-02-24/wal-mart-sued-over-parmesan-cheese-with-wood-pulp-filler\">was sued\u003c/a> for stocking tubs of Parmesan cheese that contained wood-pulp filler. Olive oil is \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">often mixed\u003c/a> with sunflower oil and sold as \"extra virgin.\" And you might recall the great European horse meat scandal of 2014: Traces of horse meat were found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">Ikea meatballs\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe.\u003c/p>\n\u003cp>And that's \"just the tip of the iceberg,\" says \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/Research/Staff/StaffProfile/?ns=5c0109b577eb3cd66199dd946d6592443954a2e471e3c460b0eda2cf1859d2ef\">Chris Elliott\u003c/a>, the founder of the \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/\">Institute for Global Food Security\u003c/a>, a laboratory in Northern Ireland that tests food from all over the world in order to uncover fraud.\u003c/p>\n\u003cp>\"Many, many forms of food fraud manifest themselves in different parts of the world virtually every day of the week,\" he says. Globalization and complex supply chains provide fraudsters with ample opportunity to mess with food products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR's Rachel Martin asked Elliott how his lab goes about tackling this daunting problem:\u003c/p>\n\u003cp>\u003cstrong>So, are people deliberately cheating the global food supply chain?\u003c/strong>\u003c/p>\n\u003cp>It's absolutely cheating. But it goes beyond cheating — this is criminal activity, very well-organized criminal activity, with people making a huge amount of money out of fraud in food systems.\u003c/p>\n\u003cp>\u003cstrong>How much money are we talking about here?\u003c/strong>\u003c/p>\n\u003cp>Nobody really knows, but the world trade in groceries is about $11 trillion. And the level of fraud is somewhere between 5 and 10 percent of that.\u003c/p>\n\u003cp>\u003cstrong>How do you decide when and what you should be testing?\u003c/strong>\u003c/p>\n\u003cp>There are a number of factors that we look for. The first is if we see that there's a massive fluctuation in the price of commodities. That can often be because demand outstripped supply. Often that can be because of crop failures that happen somewhere in the world.\u003c/p>\n\u003cp>In Madagascar very recently, the vanilla crop failed — so there's a massive increase in the price there. So that suddenly puts vanilla on our radar screen as a potential candidate for fraud.\u003c/p>\n\u003cp>\u003cstrong>And then what do you do?\u003c/strong>\u003c/p>\n\u003cp>We know what the [molecular] fingerprint of vanilla should look like. We know what vanilla looks like in different parts of the world, actually. And we will compare those reference fingerprints with the samples that arrive in our laboratory.\u003c/p>\n\u003cp>\u003cstrong>Are there kinds of products that are easier to fake than others?\u003c/strong>\u003c/p>\n\u003cp>The more that the food is processed, the more difficult it is to figure out what it is and where it comes from. So things that come from very complex supply chains ... will be much more vulnerable [to fraud] than locally produced things.\u003c/p>\n\u003cp>\u003cstrong>What happens to companies that are found guilty of food fraud?\u003c/strong>\u003c/p>\n\u003cp>Quite often, the person who is caught is the retailer. And they aren't always the fraudsters — often they have been cheated themselves. But what happens is whenever they are caught, the reputation that goes with that is quite enormous. And many, many companies that have been involved or implicated in food fraud have seen their profits drop dramatically.\u003c/p>\n\u003cp>\u003cstrong>So, what does this mean for consumers?\u003c/strong>\u003c/p>\n\u003cp>It's extremely difficult for consumers to decide what's genuine and what's fake — because, I'll tell you, the fakes are very, very good. We as consumers are reliant on the government, and on the food industry, to protect us from fraud.\u003c/p>\n\u003cp>My advice to people is always buy your food from bona fide sources. If you buy your stuff from the back of vans and so forth, you can expect what you'll get. And the second thing is, if you buy something that's too good to be true price-wise, it probably is. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108294/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud","authors":["5403"],"categories":["bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10012"],"featImg":"bayareabites_108295","label":"bayareabites"},"bayareabites_102671":{"type":"posts","id":"bayareabites_102671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102671","score":null,"sort":[1446077136000]},"guestAuthors":[],"slug":"that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","title":"That Salmon On The Menu Might Be A Fraud — Especially In Winter","publishDate":1446077136,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Would you be able to tell if the wild Alaskan sockeye salmon you ordered for dinner was swapped out for a less expensive piece of farm-raised salmon?\u003c/p>\n\u003cp>For the observant, the color difference between the two would likely be the first giveaway. (Sockeye has a deeper red-orange hue.) Or maybe you'd notice the disparity in the thickness of fillet. (Sockeye is flatter and less steaky in appearance.)\u003c/p>\n\u003cp>But what if you ordered the most coveted of salmon species — king salmon? (It's also known as chinook.) Much like farmed Atlantic salmon, it's light in color, thick in texture and similarly marbled with fat. It's also significantly more expensive. And according to\u003ca href=\"http://oceana.org/salmonfraud\"> a new report\u003c/a> released Wednesday by conservation group Oceana, it's a fish about which you're more likely to get duped — especially if you order it from a restaurant during the winter.\u003c/p>\n\u003cp>In its latest attempt to uncover seafood fraud, Oceana collected and tested 82 salmon samples from restaurants and grocery stores in Virginia; Washington, D.C.; Chicago, and New York between December 2013 and March 2014. Results showed that 43 percent of salmon samples tested were mislabeled, and that far more of that mislabeling is occurring in restaurants than in large supermarkets.\u003c/p>\n\u003cp>The instances of salmon fraud were significantly higher than during an\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> earlier 2013 nationwide study\u003c/a> by the same group. That study included far more — 384 samples, which showed salmon fraud at only 7 percent. But the jump isn't being attributed to a sudden increase in label swapping, rampant menu high jinks or differences in sample size. This survey was designed to measure fraud during the winter months, when salmon was not in season and the marketplace would be shorter on supply, says Kimberly Warner, a senior scientist at Oceana who authored the new report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"In D.C. in summer, I don't think we had any salmon mislabeling. Same for Chicago,\" Warner tells The Salt.\u003c/p>\n\u003cp>To select samples for the newest study, Oceana searched online menus for restaurants touting \"wild salmon\" and sought out salmon labeled \"wild\" in grocery stores.\u003c/p>\n\u003cp>What the group found was that when wild salmon was out of season, the testing netted significantly different results. Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants, compared with 20 percent of the time when buying in large grocery stores — which have to comply with country of origin labeling regulations. And when diners were deceived, it was more likely to be an incident of farmed salmon being passed off as more expensive wild (69 percent of the time).\u003c/p>\n\u003cp>Erica Cline, an associate professor at the University of Washington, Tacoma, conducted a\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0963996911006247\"> similar study published in 2012\u003c/a>. Initially, she also found higher rates of farmed salmon being swapped for wild during winter months. But her ongoing testing in the years since has found that fraud tends to fluctuate regardless of season. Like Oceana's report, \"we still see substantially higher rates of substitution in restaurants than in [grocery] stores,\" Cline says.\u003c/p>\n\u003cp>Oceana says this kind of fraud is a real economic problem: Salmon-loving consumers aren't always getting what they're paying for, and responsible American salmon fishermen, forced to compete with fraudulent products, are \"receiving less cash than they should be for their hard-won catch,\" according to the report.\u003c/p>\n\u003cp>Warner says it's also an environmental problem for those consumers who go the extra mile to consult seafood sustainability ratings like the Monterey Bay Aquarium's Seafood Watch, which ranks seafood as \"best choice,\" \"good alternative\" or \"avoid.\"\u003c/p>\n\u003cfigure id=\"attachment_102673\" class=\"wp-caption aligncenter\" style=\"max-width: 1217px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg\" alt=\"Salmon for sale at a market.\" width=\"1217\" height=\"803\" class=\"size-full wp-image-102673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg 1217w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-960x633.jpg 960w\" sizes=\"(max-width: 1217px) 100vw, 1217px\">\u003cfigcaption class=\"wp-caption-text\">Salmon for sale at a market. \u003ccite>(Joe Mable/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If someone is trying to purchase something rated as a 'best choice,' like a wild Alaskan salmon, and is getting in its place something from a foreign country that has problems with sea lice or antibiotic use — if farmed — or was caught illegally, it could have serious ecological consequences,\" says Warner.\u003c/p>\n\u003cp>\"Serious ecological consequences\" is strong language. If the marketplace swap is simply farmed salmon for wild, rather than a species threatened by overfishing, the damage to the environment may be less than the damage to a deceived diner's wallet. After all, the farmed-salmon industry has come a long way from its days as a poster child for bad aquaculture practices.\u003c/p>\n\u003cp>\"There are a lot of misconceptions about aquaculture, and farmed salmon,\" NOAA Fisheries spokeswoman Jennie Lyons tells The Salt.\u003c/p>\n\u003cp>Salmon is the most popular fish in America. We consume impressive amounts of it — nearly 870 million pounds of a year. The majority of that, nearly two-thirds, comes from farmed salmon, grown outside the U.S, despite the fact that American fishermen catch enough salmon to satisfy 80 percent of our domestic demand.\u003c/p>\n\u003cp>But global seafood supply chains are complex. Fish don't often travel in a straight line from fishermen to chef to plate. Approximately 70 percent of U.S. wild-caught salmon is exported, much of it to Asia for processing into tidy fillets. And at each step in that journey, information about the fish — where it was caught, how it was caught and the exact species — can get left behind. That's true even when the same salmon sent to China for processing is refrozen and shipped back to to the U.S. — a head-scratching fish swap noted by author\u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\"> Paul Greenberg\u003c/a> in his book \u003cem>American Catch.\u003c/em>\u003c/p>\n\u003cp>Precisely how much of that salmon comes back to quell American appetites is unclear.\u003c/p>\n\u003cp>\"No one has yet given me a satisfying answer for how much of that is re-imported,\" says Greenberg.\u003c/p>\n\u003cp>Warner says that's because no one is tracking it. This system creates conditions ripe for fraud and mislabeling. There are no traceability requirements in place that will follow a fish from the point where it was caught to its final place on your dinner plate.\u003c/p>\n\u003cp>\"We have no tracking of our fish through the supply chain. That's how something like illegally caught Russian salmon can enter into our supply chain,\" she says — and be mislabeled as \"Pacific salmon\" or \"wild salmon.\"\u003c/p>\n\u003cp>And it is why Oceana is calling on the\u003ca href=\"http://www.noaanews.noaa.gov/stories2015/20150315-presidential-task-force-releases-action-plan-to-combat-illegal-unreported-and-unregulated-fishingaand-seafood-fraud.html\"> President's Task Force on Combating Illegal, Unreported and Unregulated Fishing and Seafood Fraud\u003c/a> to include salmon as a species at high risk for fraud and to expand documentation requirements to all seafood entering the U.S. supply chain.\u003c/p>\n\u003cp>Steven Wilson, deputy director of the Office of International Affairs and\u003ca href=\"http://www.seafood.nmfs.noaa.gov/\"> Seafood Inspection\u003c/a> at NOAA Fisheries, is a member of the task force. He says issues of seafood fraud are on the government's radar but that NOAA's own testing has not shown an uptick in salmon species substitutions.\u003c/p>\n\u003cp>\"We're seeing an increase of seafood fraud as you move further down the supply chain, but we're not seeing an increase in the overall percentage being mislabeled,\" says Wilson. The further down the supply chain a fish goes, the likelier it is to be mislabeled he says — but he stresses that not all menu mislabeling is intentional.\u003c/p>\n\u003cp>\"Someone can make a simple mistake,\" Wilson says. \"They serve salmon on the menu, run out, buy more and wouldn't necessarily even think about it. It's very telling that salmon fraud identified in grocery stores was far less. Restaurants are the most susceptible.\"\u003c/p>\n\u003cp>His advice on avoiding salmon fraud echoes Oceana's: Ask questions — and lots of them. Look at the price you're paying for the salmon: If it's too good to be true, be cautious. Warner would add: Seek out wild salmon in-season, and look for fish that are traceable back to the boat.\u003c/p>\n\u003cp>Wilson says it's important to keep the problem in perspective.\u003c/p>\n\u003cp>\"Is the consumer being defrauded? If the consumer definitely wants wild caught, they're not getting what they're paying for,\" he says. \"But what if they're paying less? If they're paying for Atlantic salmon, they're getting what they're paying for. What if they're paying for ambiance, a night out with good friends? [Then] they're getting what they're paying for. It's fuzzy. I'm not condoning it, but how far do we go, and what's the punishment?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.","status":"publish","parent":0,"modified":1446077136,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1392},"headData":{"title":"That Salmon On The Menu Might Be A Fraud — Especially In Winter | KQED","description":"Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants out of season, a survey says. Much of the deception involved farmed salmon passed off as more expensive wild.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102671 http://ww2.kqed.org/bayareabites/?p=102671","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/28/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter/","disqusTitle":"That Salmon On The Menu Might Be A Fraud — Especially In Winter","source":"Seafood Fraud","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/seafood-fraud/","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"452539969","nprApiLink":"http://api.npr.org/query?id=452539969&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/28/452539969/that-salmon-on-the-menu-might-be-fraudulent-especially-in-winter?ft=nprml&f=452539969","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Oct 2015 18:04:00 -0400","nprStoryDate":"Wed, 28 Oct 2015 11:42:00 -0400","nprLastModifiedDate":"Wed, 28 Oct 2015 18:04:14 -0400","path":"/bayareabites/102671/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Would you be able to tell if the wild Alaskan sockeye salmon you ordered for dinner was swapped out for a less expensive piece of farm-raised salmon?\u003c/p>\n\u003cp>For the observant, the color difference between the two would likely be the first giveaway. (Sockeye has a deeper red-orange hue.) Or maybe you'd notice the disparity in the thickness of fillet. (Sockeye is flatter and less steaky in appearance.)\u003c/p>\n\u003cp>But what if you ordered the most coveted of salmon species — king salmon? (It's also known as chinook.) Much like farmed Atlantic salmon, it's light in color, thick in texture and similarly marbled with fat. It's also significantly more expensive. And according to\u003ca href=\"http://oceana.org/salmonfraud\"> a new report\u003c/a> released Wednesday by conservation group Oceana, it's a fish about which you're more likely to get duped — especially if you order it from a restaurant during the winter.\u003c/p>\n\u003cp>In its latest attempt to uncover seafood fraud, Oceana collected and tested 82 salmon samples from restaurants and grocery stores in Virginia; Washington, D.C.; Chicago, and New York between December 2013 and March 2014. Results showed that 43 percent of salmon samples tested were mislabeled, and that far more of that mislabeling is occurring in restaurants than in large supermarkets.\u003c/p>\n\u003cp>The instances of salmon fraud were significantly higher than during an\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> earlier 2013 nationwide study\u003c/a> by the same group. That study included far more — 384 samples, which showed salmon fraud at only 7 percent. But the jump isn't being attributed to a sudden increase in label swapping, rampant menu high jinks or differences in sample size. This survey was designed to measure fraud during the winter months, when salmon was not in season and the marketplace would be shorter on supply, says Kimberly Warner, a senior scientist at Oceana who authored the new report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In D.C. in summer, I don't think we had any salmon mislabeling. Same for Chicago,\" Warner tells The Salt.\u003c/p>\n\u003cp>To select samples for the newest study, Oceana searched online menus for restaurants touting \"wild salmon\" and sought out salmon labeled \"wild\" in grocery stores.\u003c/p>\n\u003cp>What the group found was that when wild salmon was out of season, the testing netted significantly different results. Diners were likely to get duped 67 percent of the time when ordering salmon in restaurants, compared with 20 percent of the time when buying in large grocery stores — which have to comply with country of origin labeling regulations. And when diners were deceived, it was more likely to be an incident of farmed salmon being passed off as more expensive wild (69 percent of the time).\u003c/p>\n\u003cp>Erica Cline, an associate professor at the University of Washington, Tacoma, conducted a\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0963996911006247\"> similar study published in 2012\u003c/a>. Initially, she also found higher rates of farmed salmon being swapped for wild during winter months. But her ongoing testing in the years since has found that fraud tends to fluctuate regardless of season. Like Oceana's report, \"we still see substantially higher rates of substitution in restaurants than in [grocery] stores,\" Cline says.\u003c/p>\n\u003cp>Oceana says this kind of fraud is a real economic problem: Salmon-loving consumers aren't always getting what they're paying for, and responsible American salmon fishermen, forced to compete with fraudulent products, are \"receiving less cash than they should be for their hard-won catch,\" according to the report.\u003c/p>\n\u003cp>Warner says it's also an environmental problem for those consumers who go the extra mile to consult seafood sustainability ratings like the Monterey Bay Aquarium's Seafood Watch, which ranks seafood as \"best choice,\" \"good alternative\" or \"avoid.\"\u003c/p>\n\u003cfigure id=\"attachment_102673\" class=\"wp-caption aligncenter\" style=\"max-width: 1217px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg\" alt=\"Salmon for sale at a market.\" width=\"1217\" height=\"803\" class=\"size-full wp-image-102673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e.jpg 1217w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1280px-pike_place_market_-_silver_salmon_at_pure_food_fish_01_custom-583b33496a4c7e216bc8e892f3dd825469cc437e-960x633.jpg 960w\" sizes=\"(max-width: 1217px) 100vw, 1217px\">\u003cfigcaption class=\"wp-caption-text\">Salmon for sale at a market. \u003ccite>(Joe Mable/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If someone is trying to purchase something rated as a 'best choice,' like a wild Alaskan salmon, and is getting in its place something from a foreign country that has problems with sea lice or antibiotic use — if farmed — or was caught illegally, it could have serious ecological consequences,\" says Warner.\u003c/p>\n\u003cp>\"Serious ecological consequences\" is strong language. If the marketplace swap is simply farmed salmon for wild, rather than a species threatened by overfishing, the damage to the environment may be less than the damage to a deceived diner's wallet. After all, the farmed-salmon industry has come a long way from its days as a poster child for bad aquaculture practices.\u003c/p>\n\u003cp>\"There are a lot of misconceptions about aquaculture, and farmed salmon,\" NOAA Fisheries spokeswoman Jennie Lyons tells The Salt.\u003c/p>\n\u003cp>Salmon is the most popular fish in America. We consume impressive amounts of it — nearly 870 million pounds of a year. The majority of that, nearly two-thirds, comes from farmed salmon, grown outside the U.S, despite the fact that American fishermen catch enough salmon to satisfy 80 percent of our domestic demand.\u003c/p>\n\u003cp>But global seafood supply chains are complex. Fish don't often travel in a straight line from fishermen to chef to plate. Approximately 70 percent of U.S. wild-caught salmon is exported, much of it to Asia for processing into tidy fillets. And at each step in that journey, information about the fish — where it was caught, how it was caught and the exact species — can get left behind. That's true even when the same salmon sent to China for processing is refrozen and shipped back to to the U.S. — a head-scratching fish swap noted by author\u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\"> Paul Greenberg\u003c/a> in his book \u003cem>American Catch.\u003c/em>\u003c/p>\n\u003cp>Precisely how much of that salmon comes back to quell American appetites is unclear.\u003c/p>\n\u003cp>\"No one has yet given me a satisfying answer for how much of that is re-imported,\" says Greenberg.\u003c/p>\n\u003cp>Warner says that's because no one is tracking it. This system creates conditions ripe for fraud and mislabeling. There are no traceability requirements in place that will follow a fish from the point where it was caught to its final place on your dinner plate.\u003c/p>\n\u003cp>\"We have no tracking of our fish through the supply chain. That's how something like illegally caught Russian salmon can enter into our supply chain,\" she says — and be mislabeled as \"Pacific salmon\" or \"wild salmon.\"\u003c/p>\n\u003cp>And it is why Oceana is calling on the\u003ca href=\"http://www.noaanews.noaa.gov/stories2015/20150315-presidential-task-force-releases-action-plan-to-combat-illegal-unreported-and-unregulated-fishingaand-seafood-fraud.html\"> President's Task Force on Combating Illegal, Unreported and Unregulated Fishing and Seafood Fraud\u003c/a> to include salmon as a species at high risk for fraud and to expand documentation requirements to all seafood entering the U.S. supply chain.\u003c/p>\n\u003cp>Steven Wilson, deputy director of the Office of International Affairs and\u003ca href=\"http://www.seafood.nmfs.noaa.gov/\"> Seafood Inspection\u003c/a> at NOAA Fisheries, is a member of the task force. He says issues of seafood fraud are on the government's radar but that NOAA's own testing has not shown an uptick in salmon species substitutions.\u003c/p>\n\u003cp>\"We're seeing an increase of seafood fraud as you move further down the supply chain, but we're not seeing an increase in the overall percentage being mislabeled,\" says Wilson. The further down the supply chain a fish goes, the likelier it is to be mislabeled he says — but he stresses that not all menu mislabeling is intentional.\u003c/p>\n\u003cp>\"Someone can make a simple mistake,\" Wilson says. \"They serve salmon on the menu, run out, buy more and wouldn't necessarily even think about it. It's very telling that salmon fraud identified in grocery stores was far less. Restaurants are the most susceptible.\"\u003c/p>\n\u003cp>His advice on avoiding salmon fraud echoes Oceana's: Ask questions — and lots of them. Look at the price you're paying for the salmon: If it's too good to be true, be cautious. Warner would add: Seek out wild salmon in-season, and look for fish that are traceable back to the boat.\u003c/p>\n\u003cp>Wilson says it's important to keep the problem in perspective.\u003c/p>\n\u003cp>\"Is the consumer being defrauded? If the consumer definitely wants wild caught, they're not getting what they're paying for,\" he says. \"But what if they're paying less? If they're paying for Atlantic salmon, they're getting what they're paying for. What if they're paying for ambiance, a night out with good friends? [Then] they're getting what they're paying for. It's fuzzy. I'm not condoning it, but how far do we go, and what's the punishment?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102671/that-salmon-on-the-menu-might-be-a-fraud-especially-in-winter","authors":["byline_bayareabites_102671"],"categories":["bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_15014","bayareabites_10012","bayareabites_11245","bayareabites_15015","bayareabites_80","bayareabites_11892"],"featImg":"bayareabites_102672","label":"source_bayareabites_102671"},"bayareabites_87981":{"type":"posts","id":"bayareabites_87981","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87981","score":null,"sort":[1411582879000]},"guestAuthors":[],"slug":"scientists-step-up-food-fraud-efforts-following-horse-meat-scandal","title":"Scientists Step Up Food Fraud Efforts Following Horse Meat Scandal","publishDate":1411582879,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\" alt=\"The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/24/350695899/food-fraud-science-aims-to-gallop-past-horse-meat-scandal\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/24/14)\u003c/p>\n\u003cp>Last year, the great European horse meat scandal alerted consumers around the world to food fraud. Traces of horse meat were found in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/horse-meat-found-in-ikeas-meatballs/\">Ikea meatballs\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties/\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe. Arrests were made in the U.K. and in France.\u003c/p>\n\u003cp>The contamination didn't pose any real public health threat — horse has the same amount of protein as beef, and less fat. But in the U.K., where horses are viewed as pets rather than food, people weren't happy to learn they had been eating horse unawares. And as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">reported\u003c/a>, in France, where eating horse is more common, customers were angry that they had been paying beef prices for cheaper horse meat.\u003c/p>\n\u003cp>\"Consumers felt cheated and lost trust. It was just a total loss of confidence in the supply chain,\" says \u003ca href=\"http://www.usp.org/usp-nf-scientific-staff\">Markus Lipp\u003c/a> of U.S. Pharmacopeial Convention, a nonprofit that sets food and medicine safety standards. \"It raised questions: Were these racehorses? Were they treated with veterinary medicines that were bad for human consumption?\"\u003c/p>\n\u003cfigure id=\"attachment_87983\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\" alt=\"A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>As a result of the scandal, European governments started rethinking their food regulation practices. And scientists started kicking into high gear, looking for ways to improve the technology to quickly test batches of meat for contaminants. Just this month, a \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf503468t\">paper\u003c/a> in the \u003cem>Journal of Agriculture and Food Chemistry\u003c/em> details a new method that uses mass spectrometry to quickly detect even tiny traces of pork and horse mixed into raw and cooked beef products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new technology looks promising, Lipp says. \"But there is no way [food regulators] can test 100 percent of the food. We can never test ourselves to safety.\"\u003c/p>\n\u003cp>Adulterated meat is just the tip of the iceberg, says \u003ca href=\"http://foodfraud.msu.edu/about/staff/spink/\">John Spink\u003c/a>, who heads Michigan State University's Food Safety Program. Food fraud is a huge, expansive problem, Spink says. Adulterated products show up in the market all the time — affecting everything from \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> and milk to spices and additives.\u003c/p>\n\u003cp>\"With globalization, even one instance of fraud can be huge. They can make so much product, and it can so quickly move around the world,\" Spink says. \"And it's quite a challenge, because there's an unlimited number of adulterants that could be in the product.\"\u003c/p>\n\u003cp>Testing acts as a deterrent, Spink says, but it won't stop fraud. Spink's program focuses on fraud prevention. His team uses criminology and forensic tools, as well as food science, to study the global food market and predict where fraud may happen.\u003c/p>\n\u003cp>Even when scientists identify products that may be especially susceptible to fraud, it can be difficult to know which suspect ingredients are being mixed into our food, says Mitchell Weinberg, CEO of \u003ca href=\"http://www.inscatech.com/\">Inscatech\u003c/a>, a firm that advises food companies on food safety. \"It may not be horse meat next time. It may be dog meat, cat meat, rat meat — all of those have been used,\" he says.\u003c/p>\n\u003cp>This month, the British government released a \u003ca href=\"https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf\">report\u003c/a> in response to the horse meat scandal. In the document, \u003ca href=\"http://pure.qub.ac.uk/portal/en/persons/christopher-elliott(10515544-0d5c-487f-a747-fe0d7f5aa94c).html\">Chris Elliott\u003c/a>, a food safety researcher and professor of microbiology at Queen's University Belfast, calls for more regulation and testing and provides suggestions for what the government should do the next time there's a big crisis.\u003c/p>\n\u003cp>Even if the U.K. implements all of Elliott's suggestions, the problem won't go away, Weinberg says. That's because most food fraud doesn't originate in Great Britain.\u003c/p>\n\u003cp>\"The problem is in India, the problem is in China and in Italy,\" he says. There is high domestic consumption of food from these countries, he notes.\u003c/p>\n\u003cp>The best way to manage the problem is for governments to work with each other and with food companies, Weinberg says. \"On the positive side, the food industry is actually collectively trying to address the issue.\"\u003c/p>\n\u003cp>That's because a food fraud scandal can destroy a company's reputation, Spink says. \"Companies realize that a recall is very costly.\"\u003c/p>\n\u003cp>Spink's lab offers both in-person and online training for food processors looking to amp up their defenses against fraud. \"And nowadays, these multinational companies are working with governments to define the scope of the problem,\" he says.\u003c/p>\n\u003cp>Of course, he notes, food fraud is as old as time. \"This is not something you just fix,\" he says. \"It has to be managed.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.","status":"publish","parent":0,"modified":1411582879,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":819},"headData":{"title":"Scientists Step Up Food Fraud Efforts Following Horse Meat Scandal | KQED","description":"The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87981 http://blogs.kqed.org/bayareabites/?p=87981","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/24/scientists-step-up-food-fraud-efforts-following-horse-meat-scandal/","disqusTitle":"Scientists Step Up Food Fraud Efforts Following Horse Meat Scandal","nprByline":"Maanvi Singh","nprStoryId":"350695899","nprApiLink":"http://api.npr.org/query?id=350695899&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/24/350695899/food-fraud-science-aims-to-gallop-past-horse-meat-scandal?ft=3&f=350695899","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Sep 2014 11:35:00 -0400","nprStoryDate":"Wed, 24 Sep 2014 09:15:00 -0400","nprLastModifiedDate":"Wed, 24 Sep 2014 11:35:03 -0400","path":"/bayareabites/87981/scientists-step-up-food-fraud-efforts-following-horse-meat-scandal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\" alt=\"The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/24/350695899/food-fraud-science-aims-to-gallop-past-horse-meat-scandal\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/24/14)\u003c/p>\n\u003cp>Last year, the great European horse meat scandal alerted consumers around the world to food fraud. Traces of horse meat were found in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/horse-meat-found-in-ikeas-meatballs/\">Ikea meatballs\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties/\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe. Arrests were made in the U.K. and in France.\u003c/p>\n\u003cp>The contamination didn't pose any real public health threat — horse has the same amount of protein as beef, and less fat. But in the U.K., where horses are viewed as pets rather than food, people weren't happy to learn they had been eating horse unawares. And as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">reported\u003c/a>, in France, where eating horse is more common, customers were angry that they had been paying beef prices for cheaper horse meat.\u003c/p>\n\u003cp>\"Consumers felt cheated and lost trust. It was just a total loss of confidence in the supply chain,\" says \u003ca href=\"http://www.usp.org/usp-nf-scientific-staff\">Markus Lipp\u003c/a> of U.S. Pharmacopeial Convention, a nonprofit that sets food and medicine safety standards. \"It raised questions: Were these racehorses? Were they treated with veterinary medicines that were bad for human consumption?\"\u003c/p>\n\u003cfigure id=\"attachment_87983\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\" alt=\"A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>As a result of the scandal, European governments started rethinking their food regulation practices. And scientists started kicking into high gear, looking for ways to improve the technology to quickly test batches of meat for contaminants. Just this month, a \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf503468t\">paper\u003c/a> in the \u003cem>Journal of Agriculture and Food Chemistry\u003c/em> details a new method that uses mass spectrometry to quickly detect even tiny traces of pork and horse mixed into raw and cooked beef products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new technology looks promising, Lipp says. \"But there is no way [food regulators] can test 100 percent of the food. We can never test ourselves to safety.\"\u003c/p>\n\u003cp>Adulterated meat is just the tip of the iceberg, says \u003ca href=\"http://foodfraud.msu.edu/about/staff/spink/\">John Spink\u003c/a>, who heads Michigan State University's Food Safety Program. Food fraud is a huge, expansive problem, Spink says. Adulterated products show up in the market all the time — affecting everything from \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> and milk to spices and additives.\u003c/p>\n\u003cp>\"With globalization, even one instance of fraud can be huge. They can make so much product, and it can so quickly move around the world,\" Spink says. \"And it's quite a challenge, because there's an unlimited number of adulterants that could be in the product.\"\u003c/p>\n\u003cp>Testing acts as a deterrent, Spink says, but it won't stop fraud. Spink's program focuses on fraud prevention. His team uses criminology and forensic tools, as well as food science, to study the global food market and predict where fraud may happen.\u003c/p>\n\u003cp>Even when scientists identify products that may be especially susceptible to fraud, it can be difficult to know which suspect ingredients are being mixed into our food, says Mitchell Weinberg, CEO of \u003ca href=\"http://www.inscatech.com/\">Inscatech\u003c/a>, a firm that advises food companies on food safety. \"It may not be horse meat next time. It may be dog meat, cat meat, rat meat — all of those have been used,\" he says.\u003c/p>\n\u003cp>This month, the British government released a \u003ca href=\"https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf\">report\u003c/a> in response to the horse meat scandal. In the document, \u003ca href=\"http://pure.qub.ac.uk/portal/en/persons/christopher-elliott(10515544-0d5c-487f-a747-fe0d7f5aa94c).html\">Chris Elliott\u003c/a>, a food safety researcher and professor of microbiology at Queen's University Belfast, calls for more regulation and testing and provides suggestions for what the government should do the next time there's a big crisis.\u003c/p>\n\u003cp>Even if the U.K. implements all of Elliott's suggestions, the problem won't go away, Weinberg says. That's because most food fraud doesn't originate in Great Britain.\u003c/p>\n\u003cp>\"The problem is in India, the problem is in China and in Italy,\" he says. There is high domestic consumption of food from these countries, he notes.\u003c/p>\n\u003cp>The best way to manage the problem is for governments to work with each other and with food companies, Weinberg says. \"On the positive side, the food industry is actually collectively trying to address the issue.\"\u003c/p>\n\u003cp>That's because a food fraud scandal can destroy a company's reputation, Spink says. \"Companies realize that a recall is very costly.\"\u003c/p>\n\u003cp>Spink's lab offers both in-person and online training for food processors looking to amp up their defenses against fraud. \"And nowadays, these multinational companies are working with governments to define the scope of the problem,\" he says.\u003c/p>\n\u003cp>Of course, he notes, food fraud is as old as time. \"This is not something you just fix,\" he says. \"It has to be managed.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87981/scientists-step-up-food-fraud-efforts-following-horse-meat-scandal","authors":["byline_bayareabites_87981"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10012","bayareabites_11259","bayareabites_11291","bayareabites_13835","bayareabites_13836","bayareabites_8347"],"featImg":"bayareabites_87982","label":"bayareabites"},"bayareabites_86766":{"type":"posts","id":"bayareabites_86766","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86766","score":null,"sort":[1409172774000]},"guestAuthors":[],"slug":"california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","title":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud","publishDate":1409172774,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.","status":"publish","parent":0,"modified":1409177114,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":672},"headData":{"title":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud | KQED","description":"AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86766 http://blogs.kqed.org/bayareabites/?p=86766","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud/","disqusTitle":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud","path":"/bayareabites/86766/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86766/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","authors":["251"],"categories":["bayareabites_752","bayareabites_95","bayareabites_45","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_9394","bayareabites_9396","bayareabites_14747","bayareabites_233","bayareabites_10012","bayareabites_9392","bayareabites_1506","bayareabites_289","bayareabites_132"],"featImg":"bayareabites_86797","label":"bayareabites"},"bayareabites_58854":{"type":"posts","id":"bayareabites_58854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58854","score":null,"sort":[1364331552000]},"guestAuthors":[],"slug":"food-fraud-database-lets-us-all-play-detective","title":"Food Fraud Database Lets Us All Play Detective","publishDate":1364331552,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spices colored with carcinogens? Milk that \"never saw a cow?\" A free global database opens the door on the many ways that people adulterate or fake food.","status":"publish","parent":0,"modified":1364331552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":514},"headData":{"title":"Food Fraud Database Lets Us All Play Detective | KQED","description":"Spices colored with carcinogens? Milk that "never saw a cow?" A free global database opens the door on the many ways that people adulterate or fake food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"58854 http://blogs.kqed.org/bayareabites/?p=58854","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/26/food-fraud-database-lets-us-all-play-detective/","disqusTitle":"Food Fraud Database Lets Us All Play Detective","nprByline":"Nancy Shute","nprStoryId":"175377244","nprApiLink":"http://api.npr.org/query?id=175377244&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective?ft=3&f=175377244","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Mar 2013 15:39:00 -0400","nprStoryDate":"Tue, 26 Mar 2013 15:38:00 -0400","nprLastModifiedDate":"Tue, 26 Mar 2013 15:39:04 -0400","path":"/bayareabites/58854/food-fraud-database-lets-us-all-play-detective","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58854/food-fraud-database-lets-us-all-play-detective","authors":["byline_bayareabites_58854"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10012","bayareabites_11447","bayareabites_11259","bayareabites_136","bayareabites_10921","bayareabites_11448"],"featImg":"bayareabites_58855","label":"bayareabites"},"bayareabites_36549":{"type":"posts","id":"bayareabites_36549","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36549","score":null,"sort":[1325084457000]},"guestAuthors":[],"slug":"ten-top-food-news-stories-of-2011-part-one","title":"Ten Top Food News Stories of 2011: Part One","publishDate":1325084457,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry takes a look at the top food trends and topics for 2011. Part One: My Plate, food swaps, food fraud, eating bugs, and the growing number of hungry in the Bay Area and beyond.","status":"publish","parent":0,"modified":1325744160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":938},"headData":{"title":"Ten Top Food News Stories of 2011: Part One | KQED","description":"Sarah Henry takes a look at the top food trends and topics for 2011. Part One: My Plate, food swaps, food fraud, eating bugs, and the growing number of hungry in the Bay Area and beyond.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"36549 http://blogs.kqed.org/bayareabites/?p=36549","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/","disqusTitle":"Ten Top Food News Stories of 2011: Part One","path":"/bayareabites/36549/ten-top-food-news-stories-of-2011-part-one","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36549/ten-top-food-news-stories-of-2011-part-one","authors":["5125"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_1962","bayareabites_3032","bayareabites_4084","bayareabites_2035"],"tags":["bayareabites_10010","bayareabites_10015","bayareabites_10012","bayareabites_14775","bayareabites_10014","bayareabites_10011","bayareabites_9181","bayareabites_10009","bayareabites_248","bayareabites_10013","bayareabites_8767","bayareabites_10027"],"featImg":"bayareabites_37095","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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