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Take, for example, the fact that much of Indonesia’s lush rainforests have been cleared to plant palm fruit trees, causing a steep \u003ca href=\"https://www.nytimes.com/2018/11/20/magazine/palm-oil-borneo-climate-catastrophe.html\">spike in carbon emissions\u003c/a> and destroying habitats that were home to endangered species such as \u003ca href=\"https://www.theguardian.com/commentisfree/2018/may/10/palm-oil-orangutans-multinationals-promises-deforestation\">the orangutan\u003c/a>. But many consumers also likely assume that buying products made with organic palm oil eliminates those costs.\u003c/p>\n\u003cp>And yet, the U. S. Department of Agriculture (USDA) Organic seal doesn’t guarantee that rainforests were not destroyed in order to produce palm oil—or any other raw ingredient. That’s because of a loophole in the USDA organic standards.\u003c/p>\n\u003cp>[aside postID='bayareabites_134729']“You can look on a lot of organic [food] packaging and see that palm oil is used, and we as consumers have no idea [whether its production involved deforestation],” said Jo Ann Baumgartner, executive director of the \u003ca href=\"https://www.wildfarmalliance.org/\">Wild Farm Alliance\u003c/a>.\u003c/p>\n\u003cp>The same conundrum applies to the recent Amazon fires, she adds. Farmers who want to grow organic crops “could burn down the forest and get certification the next day.”\u003c/p>\n\u003cp>Whether in Indonesia, the Amazon, or here in the U.S., USDA organic regulations mandate that farmers must “maintain or improve the natural resources” on their farms, but there is no written requirement that addresses the natural resources that existed \u003cem>before\u003c/em> the farm was established.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, the standards do require that conventional farmland cannot be certified until it has been farmed without synthetic pesticides or fertilizers for three years. In some places, that three-year transition—in which the farm often has greater costs and sees a drop in yields—has essentially created an unwritten economic incentive to clear untouched ecosystems. In other words, if land that has never been farmed can be certified right away, it’s more profitable to farm that to wait three years.\u003c/p>\n\u003cp>Many farmers choose to grow food organically because they believe in the environmental and health benefits and consider the destruction of vulnerable ecosystems anathema to the label’s promise. But as organic has become big business, companies that are in it for the higher profits have often pounced on shortcuts.\u003c/p>\n\u003cp>“Right now, we basically encourage [ecosystem destruction in the name of organic],” said Harriet Behar, an organic farmer, educator, and current member of the National Organic Standards Board (NOSB). “It’s incredibly important that we protect… the last of these pristine and incredibly diverse and important ecosystems.”\u003c/p>\n\u003cp>For the past few years, the NOSB, which advises the USDA’s National Organic Program (NOP) on changes to the regulations, has been working to fix that loophole. In 2018, it \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/CACSNativeEcosystems.pdf\">passed a formal recommendation\u003c/a> on “Eliminating the Incentive to Convert Native Ecosystems to Organic Production,” but NOP has not moved forward on taking it through the rulemaking process.\u003c/p>\n\u003cp>Under President Trump’s administration, there has been considerable friction between the organic industry and the NOP, which has been moving very few NOSB recommendations forward and has reversed course on some issues. It \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">reversed a widely supported update\u003c/a> to animal welfare rules for organic meat production, for example, and slowed down an update to \u003ca href=\"https://civileats.com/2019/08/13/small-organic-dairy-farmers-say-the-rules-are-stacked-against-them-one-rule-in-particular/\">a rule affecting small dairy farmers\u003c/a> by reopening it for comment rather than finalizing it.\u003c/p>\n\u003cp>While it’s not clear when or if the ecosystem loophole will get addressed, advocacy and industry organizations are working in the meantime on projects to help organic farmers maintain natural ecosystems and increase biodiversity on the land they’re already farming.\u003c/p>\n\u003ch3>Grappling with Unintended Consequences\u003c/h3>\n\u003cp>According to Baumgartner, NOSB members brought up the issue of ecosystem destruction for organic production as early as 2009. However, the Wild Farm Alliance began leading the charge to address the issue within the last few years, and it was on the NOSB agenda for three meetings in 2017 and 2018.\u003c/p>\n\u003cp>In \u003ca href=\"https://d3n8a8pro7vhmx.cloudfront.net/wildfarmalliance/pages/286/attachments/original/1501526136/WFA___Partner_NOSB_Comments_3.30.17_%282%29.pdf?1501526136\">comments\u003c/a> provided to the NOSB, Wild Farm Alliance provided examples of situations that demonstrated the need to close the loophole, referencing reports and anonymous comments from individuals in its network.\u003c/p>\n\u003cp>[aside postID='bayareabites_121110']“This summer I witnessed the tilling of native short grass prairie in the western Colorado Plains…to grow corn, milo, and wheat,” one organic inspector said. “In most cases the farmers are conventional farmers who are trying their hand at organic agriculture since they don’t have a conversion period.” Another comment described wetlands being drained and converted to organic vegetable production in New Mexico.\u003c/p>\n\u003cp>The fix that NOSB ultimately proposed was that if land that included native ecosystems was cleared for farming, it would not be eligible for organic certification for 10 years, a waiting period the board hoped would disincentivize the practice since it was much longer than the three-year period for converting conventional farmland.\u003c/p>\n\u003cp>While many issues invoke intense disagreement within the organic industry, the vast majority of individuals who submitted written comments and spoke at meetings supported the proposal. The diverse group of organizations included Consumers Union, the National Wildlife Federation, and the \u003ca href=\"https://ota.com/\">Organic Trade Association (OTA)\u003c/a>.\u003c/p>\n\u003cp>“There was support for this recommendation on the principle that organic farming should not result in destruction of native ecosystems. That’s the baseline, agreeable position,” said OTA farm policy director Johanna Mirenda. But OTA was one of many groups that had concerns related to the potential economic impact on small organic farms, particularly small dairies in the Northeastern U.S. that border forested areas.\u003c/p>\n\u003cp>“These farmers are not choosing to log land because the conversion period is faster… it’s the only land that is available for them to expand onto,” said Britt Lundgren, the director of organic and sustainable agriculture at Stonyfield, at the Spring 2018 NOSB meeting. “The primary threat to the health of native ecosystems in the northeast is not agriculture. It’s development.” And if a farmer can’t develop the land themselves, they may sell to a developer.\u003c/p>\n\u003cp>“If organic agriculture is going to remain a viable business in the Northeast in the face of immense development pressure, organic farms need to be able to expand in the most efficient way,” Lundgren added.\u003c/p>\n\u003cp>Maine organic farmer Jim Gerritsen also testified at the spring 2018 meeting, and his main concern was whether the rule change would allow the USDA to prevent farms like his from clearing forested land on their properties that had been farmed before but had grown back in recent decades.\u003c/p>\n\u003cp>[aside postID='bayareabites_126036']On his 56-acre farm, Gerritsen cleared 37 acres of trees off of land that had been farmed in the 1960s. “We simply want to take the trees off of it and farm it. I know there are other farms in Maine in that situation, and they don’t have enough farmland to be viable,” he says.\u003c/p>\n\u003cp>While Gerritson calls the idea of preventing native ecosystems from destruction “a laudable concept,” he adds, “sometimes when you come up with a policy on a macro level, it works against the reality of the farm.”\u003c/p>\n\u003cp>Since most of the land owned by these farmers in the Northeast had been previously farmed, NOSB devised with a compromise: It updated the language in the new rule to define “native ecosystems” in a more specific way that they say will mean the 10-year waiting period would not apply to farmers like Gerritson.\u003c/p>\n\u003cp>And while other organic programs around the world have passed outright bans on converting native ecosystems, NOSB saw the 10-year waiting period as a way to make sure the rule did not discourage transitioning to organic more generally, especially since vulnerable ecosystems are routinely cleared to be farmed conventionally.\u003c/p>\n\u003cp>For example, a farmer could buy land that had been previously cleared of a native ecosystem and was then farmed using chemical fertilizers and pesticides. If that farmer wanted to switch to organic and gain certification, an outright ban on that land ever being certified organic would prevent that. A 10-year waiting period would not.\u003c/p>\n\u003cp>“There needed to be a strong disincentive, but not so far that it could deter organic production altogether,” said the OTA’s Mirenda. “The ultimate goal is to have more organic production.”\u003c/p>\n\u003cp>After updates to the language were made, the NOSB voted nearly unanimously in May 2018 to pass the Eliminating the Incentive to Convert Native Ecosystems to Organic Production recommendation. After a recommendation is made, it is NOP’s job to put it on the rulemaking agenda, develop a proposed rule, open it up for public comment, and then develop a final rule that incorporates those comments.\u003c/p>\n\u003ch3>Fostering On-Farm Ecosystems\u003c/h3>\n\u003cp>When asked about the recommendation, a USDA spokesperson told Civil Eats that the issue of native ecosystems isn’t currently on the rulemaking agenda and that the agency is primarily focused on the Strengthening Organic Enforcement and the \u003ca href=\"https://civileats.com/2019/08/13/small-organic-dairy-farmers-say-the-rules-are-stacked-against-them-one-rule-in-particular/\">Origin of Livestock\u003c/a> proposed rules.\u003c/p>\n\u003cp>Some advocates, meanwhile, are working to strengthen the organic standard’s provisions on on-farm ecosystem preservation and natural resource stewardship in other ways.\u003c/p>\n\u003cp>For example, Wild Farm Alliance, located in Watsonville, California, near a number of large organic produce growers, worked on writing guidance that would help certifiers better evaluate whether organic farms are meeting the requirement to “maintain or improve the natural resources of the operation, including soil and water quality,” and the NOP \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/NOP%205020%20Biodiversity%20Guidance%20Rev01%20%28Final%29.pdf\">published that guidance\u003c/a> in 2016.\u003c/p>\n\u003cp>In collaboration with the Organic Center, it also recently \u003ca href=\"https://www.organic-center.org/biodiversitytool/\">created a tool\u003c/a> that farmers and certifiers can use to track and improve biodiversity on farms.\u003c/p>\n\u003cp>[aside postID='bayareabites_51586']“There are all kinds of studies showing that having more natural habitat in the agricultural landscape will increase beneficial biodiversity,” said Amber Sciligo, the manager of science programs at \u003ca href=\"https://www.organic-center.org/\">The Organic Center\u003c/a>, a non-profit organic research organization. And, she adds, more biodiversity on or beside the farm is known to be beneficial.\u003c/p>\n\u003cp>For instance, one recent \u003ca href=\"https://advances.sciencemag.org/content/5/10/eaax0121\">study\u003c/a> found that more abundance and diversity of insects was associated with increased crop yields. Another \u003ca href=\"https://besjournals.onlinelibrary.wiley.com/doi/abs/10.1111/1365-2664.13422\">study\u003c/a> found that increased biodiversity leads to larger bird populations on farms, and that while some birds can act as pests, they can also control other, smaller pests. Balancing the needs of different species—including some that may not benefit the farm in a simple or obvious way—is part of organic’s promise. And yet when it’s taken seriously, it pays off.\u003c/p>\n\u003cp>“Overall what we’re seeing at a regional level is that in most situations, the gains [of biodiversity]outweigh the costs,” said Sciligo.\u003c/p>\n\u003cp>Many of the farmers who truly believe in and implement organic production methods live that reality day after day, Baumgartner said, which is one reason to ensure that the higher price point doesn’t inadvertently incentivize environmental destruction.\u003c/p>\n\u003cp>“There are many farms that have native ecosystems on their property that they’ve never destroyed,” she added. “We were hearing farmers say, ‘It isn’t fair that somebody else can cut down a native ecosystem. We’ve been conserving ours.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2019/12/16/does-a-loophole-in-organic-standards-encourage-deforestation/\" target=\"_blank\" rel=\"noopener noreferrer\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some advocates are working to close a loophole that they say has created unintended consequences, including destruction of vulnerable ecosystems anathema to the label’s promise.","status":"publish","parent":0,"modified":1576692007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1926},"headData":{"title":"Does a Loophole in Organic Standards Encourage Deforestation? | KQED","description":"Some advocates are working to close a loophole that they say has created unintended consequences, including destruction of vulnerable ecosystems anathema to the label’s promise.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135987 https://ww2.kqed.org/bayareabites/?p=135987","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/18/does-a-loophole-in-organic-standards-encourage-deforestation/","disqusTitle":"Does a Loophole in Organic Standards Encourage Deforestation?","nprByline":"Lisa Held, \u003ca href=\"https://civileats.com/2019/12/16/does-a-loophole-in-organic-standards-encourage-deforestation/\">Civil Eats\u003c/a>","path":"/bayareabites/135987/does-a-loophole-in-organic-standards-encourage-deforestation","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many shoppers have heard about the high environmental costs of palm oil. Take, for example, the fact that much of Indonesia’s lush rainforests have been cleared to plant palm fruit trees, causing a steep \u003ca href=\"https://www.nytimes.com/2018/11/20/magazine/palm-oil-borneo-climate-catastrophe.html\">spike in carbon emissions\u003c/a> and destroying habitats that were home to endangered species such as \u003ca href=\"https://www.theguardian.com/commentisfree/2018/may/10/palm-oil-orangutans-multinationals-promises-deforestation\">the orangutan\u003c/a>. But many consumers also likely assume that buying products made with organic palm oil eliminates those costs.\u003c/p>\n\u003cp>And yet, the U. S. Department of Agriculture (USDA) Organic seal doesn’t guarantee that rainforests were not destroyed in order to produce palm oil—or any other raw ingredient. That’s because of a loophole in the USDA organic standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134729","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“You can look on a lot of organic [food] packaging and see that palm oil is used, and we as consumers have no idea [whether its production involved deforestation],” said Jo Ann Baumgartner, executive director of the \u003ca href=\"https://www.wildfarmalliance.org/\">Wild Farm Alliance\u003c/a>.\u003c/p>\n\u003cp>The same conundrum applies to the recent Amazon fires, she adds. Farmers who want to grow organic crops “could burn down the forest and get certification the next day.”\u003c/p>\n\u003cp>Whether in Indonesia, the Amazon, or here in the U.S., USDA organic regulations mandate that farmers must “maintain or improve the natural resources” on their farms, but there is no written requirement that addresses the natural resources that existed \u003cem>before\u003c/em> the farm was established.\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>Meanwhile, the standards do require that conventional farmland cannot be certified until it has been farmed without synthetic pesticides or fertilizers for three years. In some places, that three-year transition—in which the farm often has greater costs and sees a drop in yields—has essentially created an unwritten economic incentive to clear untouched ecosystems. In other words, if land that has never been farmed can be certified right away, it’s more profitable to farm that to wait three years.\u003c/p>\n\u003cp>Many farmers choose to grow food organically because they believe in the environmental and health benefits and consider the destruction of vulnerable ecosystems anathema to the label’s promise. But as organic has become big business, companies that are in it for the higher profits have often pounced on shortcuts.\u003c/p>\n\u003cp>“Right now, we basically encourage [ecosystem destruction in the name of organic],” said Harriet Behar, an organic farmer, educator, and current member of the National Organic Standards Board (NOSB). “It’s incredibly important that we protect… the last of these pristine and incredibly diverse and important ecosystems.”\u003c/p>\n\u003cp>For the past few years, the NOSB, which advises the USDA’s National Organic Program (NOP) on changes to the regulations, has been working to fix that loophole. In 2018, it \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/CACSNativeEcosystems.pdf\">passed a formal recommendation\u003c/a> on “Eliminating the Incentive to Convert Native Ecosystems to Organic Production,” but NOP has not moved forward on taking it through the rulemaking process.\u003c/p>\n\u003cp>Under President Trump’s administration, there has been considerable friction between the organic industry and the NOP, which has been moving very few NOSB recommendations forward and has reversed course on some issues. It \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">reversed a widely supported update\u003c/a> to animal welfare rules for organic meat production, for example, and slowed down an update to \u003ca href=\"https://civileats.com/2019/08/13/small-organic-dairy-farmers-say-the-rules-are-stacked-against-them-one-rule-in-particular/\">a rule affecting small dairy farmers\u003c/a> by reopening it for comment rather than finalizing it.\u003c/p>\n\u003cp>While it’s not clear when or if the ecosystem loophole will get addressed, advocacy and industry organizations are working in the meantime on projects to help organic farmers maintain natural ecosystems and increase biodiversity on the land they’re already farming.\u003c/p>\n\u003ch3>Grappling with Unintended Consequences\u003c/h3>\n\u003cp>According to Baumgartner, NOSB members brought up the issue of ecosystem destruction for organic production as early as 2009. However, the Wild Farm Alliance began leading the charge to address the issue within the last few years, and it was on the NOSB agenda for three meetings in 2017 and 2018.\u003c/p>\n\u003cp>In \u003ca href=\"https://d3n8a8pro7vhmx.cloudfront.net/wildfarmalliance/pages/286/attachments/original/1501526136/WFA___Partner_NOSB_Comments_3.30.17_%282%29.pdf?1501526136\">comments\u003c/a> provided to the NOSB, Wild Farm Alliance provided examples of situations that demonstrated the need to close the loophole, referencing reports and anonymous comments from individuals in its network.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_121110","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“This summer I witnessed the tilling of native short grass prairie in the western Colorado Plains…to grow corn, milo, and wheat,” one organic inspector said. “In most cases the farmers are conventional farmers who are trying their hand at organic agriculture since they don’t have a conversion period.” Another comment described wetlands being drained and converted to organic vegetable production in New Mexico.\u003c/p>\n\u003cp>The fix that NOSB ultimately proposed was that if land that included native ecosystems was cleared for farming, it would not be eligible for organic certification for 10 years, a waiting period the board hoped would disincentivize the practice since it was much longer than the three-year period for converting conventional farmland.\u003c/p>\n\u003cp>While many issues invoke intense disagreement within the organic industry, the vast majority of individuals who submitted written comments and spoke at meetings supported the proposal. The diverse group of organizations included Consumers Union, the National Wildlife Federation, and the \u003ca href=\"https://ota.com/\">Organic Trade Association (OTA)\u003c/a>.\u003c/p>\n\u003cp>“There was support for this recommendation on the principle that organic farming should not result in destruction of native ecosystems. That’s the baseline, agreeable position,” said OTA farm policy director Johanna Mirenda. But OTA was one of many groups that had concerns related to the potential economic impact on small organic farms, particularly small dairies in the Northeastern U.S. that border forested areas.\u003c/p>\n\u003cp>“These farmers are not choosing to log land because the conversion period is faster… it’s the only land that is available for them to expand onto,” said Britt Lundgren, the director of organic and sustainable agriculture at Stonyfield, at the Spring 2018 NOSB meeting. “The primary threat to the health of native ecosystems in the northeast is not agriculture. It’s development.” And if a farmer can’t develop the land themselves, they may sell to a developer.\u003c/p>\n\u003cp>“If organic agriculture is going to remain a viable business in the Northeast in the face of immense development pressure, organic farms need to be able to expand in the most efficient way,” Lundgren added.\u003c/p>\n\u003cp>Maine organic farmer Jim Gerritsen also testified at the spring 2018 meeting, and his main concern was whether the rule change would allow the USDA to prevent farms like his from clearing forested land on their properties that had been farmed before but had grown back in recent decades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_126036","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>On his 56-acre farm, Gerritsen cleared 37 acres of trees off of land that had been farmed in the 1960s. “We simply want to take the trees off of it and farm it. I know there are other farms in Maine in that situation, and they don’t have enough farmland to be viable,” he says.\u003c/p>\n\u003cp>While Gerritson calls the idea of preventing native ecosystems from destruction “a laudable concept,” he adds, “sometimes when you come up with a policy on a macro level, it works against the reality of the farm.”\u003c/p>\n\u003cp>Since most of the land owned by these farmers in the Northeast had been previously farmed, NOSB devised with a compromise: It updated the language in the new rule to define “native ecosystems” in a more specific way that they say will mean the 10-year waiting period would not apply to farmers like Gerritson.\u003c/p>\n\u003cp>And while other organic programs around the world have passed outright bans on converting native ecosystems, NOSB saw the 10-year waiting period as a way to make sure the rule did not discourage transitioning to organic more generally, especially since vulnerable ecosystems are routinely cleared to be farmed conventionally.\u003c/p>\n\u003cp>For example, a farmer could buy land that had been previously cleared of a native ecosystem and was then farmed using chemical fertilizers and pesticides. If that farmer wanted to switch to organic and gain certification, an outright ban on that land ever being certified organic would prevent that. A 10-year waiting period would not.\u003c/p>\n\u003cp>“There needed to be a strong disincentive, but not so far that it could deter organic production altogether,” said the OTA’s Mirenda. “The ultimate goal is to have more organic production.”\u003c/p>\n\u003cp>After updates to the language were made, the NOSB voted nearly unanimously in May 2018 to pass the Eliminating the Incentive to Convert Native Ecosystems to Organic Production recommendation. After a recommendation is made, it is NOP’s job to put it on the rulemaking agenda, develop a proposed rule, open it up for public comment, and then develop a final rule that incorporates those comments.\u003c/p>\n\u003ch3>Fostering On-Farm Ecosystems\u003c/h3>\n\u003cp>When asked about the recommendation, a USDA spokesperson told Civil Eats that the issue of native ecosystems isn’t currently on the rulemaking agenda and that the agency is primarily focused on the Strengthening Organic Enforcement and the \u003ca href=\"https://civileats.com/2019/08/13/small-organic-dairy-farmers-say-the-rules-are-stacked-against-them-one-rule-in-particular/\">Origin of Livestock\u003c/a> proposed rules.\u003c/p>\n\u003cp>Some advocates, meanwhile, are working to strengthen the organic standard’s provisions on on-farm ecosystem preservation and natural resource stewardship in other ways.\u003c/p>\n\u003cp>For example, Wild Farm Alliance, located in Watsonville, California, near a number of large organic produce growers, worked on writing guidance that would help certifiers better evaluate whether organic farms are meeting the requirement to “maintain or improve the natural resources of the operation, including soil and water quality,” and the NOP \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/NOP%205020%20Biodiversity%20Guidance%20Rev01%20%28Final%29.pdf\">published that guidance\u003c/a> in 2016.\u003c/p>\n\u003cp>In collaboration with the Organic Center, it also recently \u003ca href=\"https://www.organic-center.org/biodiversitytool/\">created a tool\u003c/a> that farmers and certifiers can use to track and improve biodiversity on farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_51586","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“There are all kinds of studies showing that having more natural habitat in the agricultural landscape will increase beneficial biodiversity,” said Amber Sciligo, the manager of science programs at \u003ca href=\"https://www.organic-center.org/\">The Organic Center\u003c/a>, a non-profit organic research organization. And, she adds, more biodiversity on or beside the farm is known to be beneficial.\u003c/p>\n\u003cp>For instance, one recent \u003ca href=\"https://advances.sciencemag.org/content/5/10/eaax0121\">study\u003c/a> found that more abundance and diversity of insects was associated with increased crop yields. Another \u003ca href=\"https://besjournals.onlinelibrary.wiley.com/doi/abs/10.1111/1365-2664.13422\">study\u003c/a> found that increased biodiversity leads to larger bird populations on farms, and that while some birds can act as pests, they can also control other, smaller pests. Balancing the needs of different species—including some that may not benefit the farm in a simple or obvious way—is part of organic’s promise. And yet when it’s taken seriously, it pays off.\u003c/p>\n\u003cp>“Overall what we’re seeing at a regional level is that in most situations, the gains [of biodiversity]outweigh the costs,” said Sciligo.\u003c/p>\n\u003cp>Many of the farmers who truly believe in and implement organic production methods live that reality day after day, Baumgartner said, which is one reason to ensure that the higher price point doesn’t inadvertently incentivize environmental destruction.\u003c/p>\n\u003cp>“There are many farms that have native ecosystems on their property that they’ve never destroyed,” she added. “We were hearing farmers say, ‘It isn’t fair that somebody else can cut down a native ecosystem. We’ve been conserving ours.’”\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>This article was originally published on \u003ca href=\"https://civileats.com/2019/12/16/does-a-loophole-in-organic-standards-encourage-deforestation/\" target=\"_blank\" rel=\"noopener noreferrer\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135987/does-a-loophole-in-organic-standards-encourage-deforestation","authors":["byline_bayareabites_135987"],"categories":["bayareabites_13718","bayareabites_1962","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_13098","bayareabites_65","bayareabites_8913"],"featImg":"bayareabites_135989","label":"bayareabites"},"bayareabites_134965":{"type":"posts","id":"bayareabites_134965","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134965","score":null,"sort":[1570463705000]},"guestAuthors":[],"slug":"when-efforts-to-eat-clean-become-an-unhealthy-obsession","title":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession","publishDate":1570463705,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> [aside postID='bayareabites_134729,bayareabites_134201' label='More on Clean Eating']\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Whether it's gluten or dairy, many people avoid certain types of foods these days. Sometimes food avoidance can take over people's lives and veer into an eating disorder.","status":"publish","parent":0,"modified":1570463705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1303},"headData":{"title":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession | KQED","description":"Whether it's gluten or dairy, many people avoid certain types of foods these days. Sometimes food avoidance can take over people's lives and veer into an eating disorder.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134965 https://ww2.kqed.org/bayareabites/?p=134965","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/07/when-efforts-to-eat-clean-become-an-unhealthy-obsession/","disqusTitle":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession","nprByline":"April Fulton, NPR Food","nprImageAgency":"Meredith Rizzo/NPR","nprStoryId":"766847274","nprApiLink":"http://api.npr.org/query?id=766847274&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession?ft=nprml&f=766847274","nprRetrievedStory":"1","nprPubDate":"Mon, 07 Oct 2019 11:20:00 -0400","nprStoryDate":"Mon, 07 Oct 2019 05:05:00 -0400","nprLastModifiedDate":"Mon, 07 Oct 2019 11:20:38 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/10/20191007_me_when_efforts_to_eat_clean_become_an_unhealthy_obsession.mp3?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","nprAudioM3u":"http://api.npr.org/m3u/1767792794-002f1c.m3u?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","path":"/bayareabites/134965/when-efforts-to-eat-clean-become-an-unhealthy-obsession","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/10/20191007_me_when_efforts_to_eat_clean_become_an_unhealthy_obsession.mp3?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134729,bayareabites_134201","label":"More on Clean Eating "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134965/when-efforts-to-eat-clean-become-an-unhealthy-obsession","authors":["byline_bayareabites_134965"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_358"],"tags":["bayareabites_16475","bayareabites_1270","bayareabites_16272","bayareabites_65"],"featImg":"bayareabites_134966","label":"bayareabites"},"bayareabites_127618":{"type":"posts","id":"bayareabites_127618","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127618","score":null,"sort":[1525370687000]},"guestAuthors":[],"slug":"taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","title":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","publishDate":1525370687,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","status":"publish","parent":0,"modified":1525732422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":2970},"headData":{"title":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED","description":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127618 https://ww2.kqed.org/bayareabites/?p=127618","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/03/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies/","disqusTitle":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","nprByline":"\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\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>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","authors":["byline_bayareabites_127618"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_15156","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_16139","bayareabites_16136","bayareabites_14995","bayareabites_16137","bayareabites_1621","bayareabites_65","bayareabites_13552","bayareabites_16138","bayareabites_16135","bayareabites_10172"],"featImg":"bayareabites_127672","label":"source_bayareabites_127618"},"bayareabites_127290":{"type":"posts","id":"bayareabites_127290","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127290","score":null,"sort":[1524667553000]},"guestAuthors":[],"slug":"guide-5-local-bay-area-egg-producers-you-should-know","title":"Guide: 5 Local Bay Area Egg Producers You Should Know","publishDate":1524667553,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Understand the various certifications for eggs and where you can get a good local dozen.","status":"publish","parent":0,"modified":1525104998,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2934},"headData":{"title":"Guide: 5 Local Bay Area Egg Producers You Should Know | KQED","description":"Understand the various certifications for eggs and where you can get a good local dozen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127290 https://ww2.kqed.org/bayareabites/?p=127290","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/25/guide-5-local-bay-area-egg-producers-you-should-know/","disqusTitle":"Guide: 5 Local Bay Area Egg Producers You Should Know","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/127290/guide-5-local-bay-area-egg-producers-you-should-know","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\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>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127290/guide-5-local-bay-area-egg-producers-you-should-know","authors":["1459"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14995","bayareabites_33","bayareabites_4159","bayareabites_65"],"featImg":"bayareabites_127304","label":"source_bayareabites_127290"},"bayareabites_126415":{"type":"posts","id":"bayareabites_126415","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126415","score":null,"sort":[1522956321000]},"guestAuthors":[],"slug":"usda-defies-advisers-allows-carrageenan-to-keep-organic-label","title":"USDA Defies Advisers, Allows Carrageenan To Keep Organic Label","publishDate":1522956321,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Department of Agriculture says organic-food makers can keep using carrageenan, a thickener made from seaweed. It's the second time this year that it has reversed an organic board's recommendation.","status":"publish","parent":0,"modified":1522956321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":450},"headData":{"title":"USDA Defies Advisers, Allows Carrageenan To Keep Organic Label | KQED","description":"The Department of Agriculture says organic-food makers can keep using carrageenan, a thickener made from seaweed. It's the second time this year that it has reversed an organic board's recommendation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126415 https://ww2.kqed.org/bayareabites/?p=126415","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/05/usda-defies-advisers-allows-carrageenan-to-keep-organic-label/","disqusTitle":"USDA Defies Advisers, Allows Carrageenan To Keep Organic Label","source":"Marketing, Advertising & Labeling","sourceUrl":"https://www.kqed.org/bayareabites/category/marketing-and-advertising","nprImageCredit":"Farley Baricuatro","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"599550018","nprApiLink":"http://api.npr.org/query?id=599550018&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/04/599550018/usda-sides-with-big-organic-to-allow-emulsifier-to-keep-organic-label?ft=nprml&f=599550018","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Apr 2018 20:20:00 -0400","nprStoryDate":"Wed, 04 Apr 2018 19:00:00 -0400","nprLastModifiedDate":"Wed, 04 Apr 2018 20:20:51 -0400","path":"/bayareabites/126415/usda-defies-advisers-allows-carrageenan-to-keep-organic-label","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\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>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126415/usda-defies-advisers-allows-carrageenan-to-keep-organic-label","authors":["byline_bayareabites_126415"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_15680","bayareabites_65"],"featImg":"bayareabites_126416","label":"source_bayareabites_126415"},"bayareabites_126036":{"type":"posts","id":"bayareabites_126036","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126036","score":null,"sort":[1521566603000]},"guestAuthors":[],"slug":"what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food","title":"What Does the New Regenerative Organic Certification Mean for the Future of Good Food?","publishDate":1521566603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \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=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?","status":"publish","parent":0,"modified":1521651198,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2278},"headData":{"title":"What Does the New Regenerative Organic Certification Mean for the Future of Good Food? | KQED","description":"Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126036 https://ww2.kqed.org/bayareabites/?p=126036","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/20/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/","disqusTitle":"What Does the New Regenerative Organic Certification Mean for the Future of Good Food?","source":"Labeling","sourceUrl":"https://www.kqed.org/bayareabites/category/marketing-and-advertising","nprByline":"\u003ca href=\"https://civileats.com/author/areguzzoni/\">Ariana Reguzzoni,\u003c/a> \u003ca href=\"https://civileats.com/\">Civil Eats\u003c/a>","path":"/bayareabites/126036/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \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=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\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>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126036/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food","authors":["byline_bayareabites_126036"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_65"],"featImg":"bayareabites_126040","label":"source_bayareabites_126036"},"bayareabites_121110":{"type":"posts","id":"bayareabites_121110","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121110","score":null,"sort":[1506665673000]},"guestAuthors":[],"slug":"audit-reveals-weaknesses-in-usda-organic-program-oversight","title":"Audit Reveals Weaknesses in USDA Organic Program Oversight","publishDate":1506665673,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \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\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Our position is that everyone has a role in fraud prevention,” said Wyard.\u003c/p>\n\n","blocks":[],"excerpt":"A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.","status":"publish","parent":0,"modified":1506665673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1295},"headData":{"title":"Audit Reveals Weaknesses in USDA Organic Program Oversight | KQED","description":"A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"121110 https://ww2.kqed.org/bayareabites/?p=121110","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/28/audit-reveals-weaknesses-in-usda-organic-program-oversight/","disqusTitle":"Audit Reveals Weaknesses in USDA Organic Program Oversight","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprByline":"\u003ca href=\"https://civileats.com/author/scott-thill/\">Scott Thill,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/121110/audit-reveals-weaknesses-in-usda-organic-program-oversight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \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\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\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>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\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>“Our position is that everyone has a role in fraud prevention,” said Wyard.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121110/audit-reveals-weaknesses-in-usda-organic-program-oversight","authors":["byline_bayareabites_121110"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_65","bayareabites_8913"],"featImg":"bayareabites_121112","label":"source_bayareabites_121110"},"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_114702":{"type":"posts","id":"bayareabites_114702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114702","score":null,"sort":[1484859478000]},"guestAuthors":[],"slug":"organic-chickens-get-more-room-to-roam","title":"Organic Chickens Get More Room To Roam","publishDate":1484859478,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \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":"New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.","status":"publish","parent":0,"modified":1484859561,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":584},"headData":{"title":"Organic Chickens Get More Room To Roam | KQED","description":"New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114702 https://ww2.kqed.org/bayareabites/?p=114702","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/19/organic-chickens-get-more-room-to-roam/","disqusTitle":"Organic Chickens Get More Room To Roam","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Charlie Neibergall","nprByline":"Dan Charles, NPR Food","nprImageAgency":"AP","nprStoryId":"510474179","nprApiLink":"http://api.npr.org/query?id=510474179&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/18/510474179/organic-chickens-get-more-room-to-roam?ft=nprml&f=510474179","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Jan 2017 19:20:00 -0500","nprStoryDate":"Wed, 18 Jan 2017 19:20:00 -0500","nprLastModifiedDate":"Wed, 18 Jan 2017 19:20:40 -0500","path":"/bayareabites/114702/organic-chickens-get-more-room-to-roam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\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>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \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/114702/organic-chickens-get-more-room-to-roam","authors":["byline_bayareabites_114702"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8249","bayareabites_33","bayareabites_65"],"featImg":"bayareabites_114703","label":"source_bayareabites_114702"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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