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He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","status":"publish","parent":0,"modified":1530557633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1004},"headData":{"title":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry | KQED","description":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","datePublished":"2018-07-02T18:53:53.000Z","dateModified":"2018-07-02T18:53:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129229 https://ww2.kqed.org/bayareabites/?p=129229","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/02/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry/","disqusTitle":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","nprByline":"Catalina Jaramillo, WHYY, NPR Food","nprImageAgency":"Kimberly Paynter/WHYY","nprStoryId":"624267134","nprApiLink":"http://api.npr.org/query?id=624267134&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/02/624267134/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry?ft=nprml&f=624267134","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Jul 2018 09:00:00 -0400","nprStoryDate":"Mon, 02 Jul 2018 09:00:17 -0400","nprLastModifiedDate":"Mon, 02 Jul 2018 09:00:17 -0400","path":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess 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>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","authors":["byline_bayareabites_129229"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_16198","bayareabites_2890"],"featImg":"bayareabites_129230","label":"bayareabites"},"bayareabites_124458":{"type":"posts","id":"bayareabites_124458","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124458","score":null,"sort":[1516393883000]},"guestAuthors":[],"slug":"a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","title":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","publishDate":1516393883,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","status":"publish","parent":0,"modified":1516393883,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1067},"headData":{"title":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal? | KQED","description":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","datePublished":"2018-01-19T20:31:23.000Z","dateModified":"2018-01-19T20:31:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124458 https://ww2.kqed.org/bayareabites/?p=124458","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/19/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal/","disqusTitle":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","nprImageCredit":"Caitlin Maddox-Smith","nprByline":"Whitney Pipkin, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Ripple Foods","nprStoryId":"578880390","nprApiLink":"http://api.npr.org/query?id=578880390&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea?ft=nprml&f=578880390","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprStoryDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprLastModifiedDate":"Fri, 19 Jan 2018 12:35:07 -0500","path":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","authors":["byline_bayareabites_124458"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_10480","bayareabites_1621"],"featImg":"bayareabites_124459","label":"bayareabites"},"bayareabites_115548":{"type":"posts","id":"bayareabites_115548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115548","score":null,"sort":[1487869716000]},"guestAuthors":[],"slug":"doctors-book-presents-the-case-against-dairy-crack","title":"Doctor's Book Presents The Case Against 'Dairy Crack'","publishDate":1487869716,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The average American eats more than 33 pounds of cheese a year.\u003c/p>\n\u003cp>This is according to \u003ca href=\"http://www.pcrm.org/media/experts/neal-barnard\">Neal Barnard\u003c/a>, physician and president of the Physicians Committee for Responsible Medicine. And that's a problem, he says, because it's helping to make us overweight and sick.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hachettebookgroup.com/titles/neal-d-barnard-md-facc/the-cheese-trap/9781455594689/\">Barnard's new book\u003c/a>,\u003cem> The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy\u003c/em>\u003cem>, \u003c/em>is set to hit shelves Tuesday.\u003cem> \u003c/em>In it, Barnard writes about cheese in strong terms:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Loaded with calories, high in sodium, packing more cholesterol than steak, and sprinkled with hormones — if cheese were any worse, it would be Vaseline ...\u003c/p>\n\u003cp>Some foods are fattening. Others are addictive. Cheese is both — fattening \u003cem>and \u003c/em>addictive.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>I'd never before thought in terms of dairy products being addictive (with the personal exception of milk chocolate, I admit). Barnard explains that dairy protein — specifically a protein called casein — has opiate molecules built in. When babies nurse, he notes, they're getting dosed with a mild drug: \"Milk contains opiates that reward the baby for nursing.\"\u003c/p>\n\u003cp>It's no different with the cow's milk — or other mammalian milk — from which cheese is made. In fact, Barnard says, the process of cheese-making \u003cem>concentrates \u003c/em>the casein:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A cup of milk contains about 7.7 grams of protein, 80 percent of which is casein, more or less. Turning it into Cheddar cheese multiplies the protein count seven-fold, to 56 grams. It is the most concentrated form of casein in any food in the grocery store.\u003c/p>\n\u003cp>Call it dairy crack.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/516780678/the-cheese-trap-how-breaking-a-surprising-addiction-will-help-you-lose-weight-ga\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg\" alt=\"The Cheese Trap\" width=\"398\" height=\"600\" class=\"alignright size-full wp-image-115551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg 398w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-240x362.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-375x565.jpg 375w\" sizes=\"(max-width: 398px) 100vw, 398px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. produces more cheese than any other country in the world, according to Barnard.\u003c/p>\n\u003cp>The big issue, he says, is that cheese lovers aren't just addicted to a delicious food, they're addicted to one that may seriously contribute to health problems. He cites studies in the book that tie eating cheese to weight gain and risks of numerous diseases.\u003c/p>\n\u003cp>Barnard suggests that giving up cheese is associated, for example, with relief of asthma symptoms. In an email, Barnard summarized the case for this association this way:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Dairy proteins appear to trigger inflammation, apparently by triggering the release of antibodies, which leads to the constriction of the tiny muscles in the airways. By avoiding dairy proteins, the trigger for the attacks is gone.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the book, Barnard notes that vitamin D may play an important role in protecting us against some types of cancers. Citing prostate-cancer data, he suggests that because dairy products are high in calcium and calcium intake can slow down activation of vitamin D, cancer risks may increase with cheese-eating.\u003c/p>\n\u003cp>He also tells the story of Ruth Heidrich, who opted for a vegan diet and exercise instead of chemotherapy and radiation to fight breast cancer that had spread to her bones, liver and one lung. It is fabulous that this approach \u003ca href=\"https://www.forksoverknives.com/how-i-went-from-cancer-patient-to-ironman-triathlete/\">succeeded for Heidrich in quite remarkable fashion\u003c/a>, but cancer affects each person differently — and I do worry that anecdotes like this one may influence some cancer patients to turn away from treatments they need. (Yes, I know chemotherapy and radiation can be highly toxic. \u003ca href=\"http://www.npr.org/sections/13.7/2013/11/28/247220289/a-messy-sort-of-gratitude-giving-thanks-for-radiation\">I've been there\u003c/a>. But they can also save lives.)\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationaldairycouncil.org/\">National Dairy Council\u003c/a> does not endorse Barnard's descriptions of cheese. On Tuesday, \u003ca href=\"https://www.nationaldairycouncil.org/content/contributors/greg-miller\">Greg Miller\u003c/a>, the council's chief science officer, responded to my request for comment about some of Barnard's claims by offering a perspective firmly centered on cheese-eating as part of a healthy diet. Among the points Miller made were these:\u003c/p>\n\u003cblockquote>\n\u003cp>\"On average, Americans eat about 1 serving (i.e., 1.5 ounces is a My Plate serving) of cheese per day. There are lots of options to select from — Swiss for low-sodium, reduced-fat or regular. Plus, cheese contains nutrients like protein, calcium, phosphorus and B vitamins (i.e., B12, pantothenic acid and niacin).\u003c/p>\n\u003cp>Cheese in moderation can be part of a healthy eating plan meeting total fat, saturated fat, and sodium recommendations.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And as far as that \"dairy crack\" crack of Barnard's?\u003c/p>\n\u003cp>\"The idea that any food, including cheese, can be addictive in the same way as any drug is misleading and will only add to consumer confusion about healthy eating,\" Miller said.\u003c/p>\n\u003cp>Additionally, Miller points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21696306\">research from Harvard School of Public Health\u003c/a> that shows no association between cheese and long-term weight gain.\u003c/p>\n\u003cp>For his part, Barnard includes a chapter in \u003cem>The Cheese Trap \u003c/em>called \"The Industry Behind the Addiction\" that describes \"the relentless lobbying of the powerful dairy industry\" to promote cheese despite its risks.\u003c/p>\n\u003cp>Barnard's central message about the costs of cheese-eating includes something I find to be quite important: costs to other animals, like dairy cows. He summed up those costs in his email:\u003c/p>\n\u003cblockquote>\n\u003cp>\"All of us are concerned about our personal health and that of our families. But we are not alone on this planet, and our food choices have enormous effects on animals and the environment.\u003c/p>\n\u003cp>Dairy cows are artificially inseminated annually, then separated from their offspring so that we can take their milk, then killed by around age 4 so that their higher-production offspring can take their place. A visit to a dairy farm will soon convince any thinking person that this is not civilization's proudest achievement.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>What about a person who is convinced by Barnard's human-health-and-animal-welfare argument to the extent that she decides to reduce her cheese intake, rather than giving up cheese altogether?\u003c/p>\n\u003cp>\"People are free to make their own choices, of course,\" Barnard wrote. He continued:\u003c/p>\n\u003cblockquote>\n\u003cp>\"However, if one's goal is to lose weight, there is something to be said for not teasing yourself with occasional doses of the very food that caused the problem in the first place. Better to end that bad love affair. If a person is concerned about asthma, migraine, rheumatoid arthritis, or other sensitivities, one soon loses all desire for the food product that caused the problem.\u003c/p>\n\u003cp>Also, if you have children, it would be best to never introduce them to unhealthful foods at all. The taste for cheese is a great introduction to childhood obesity.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>The Cheese Trap \u003c/em>concludes with more than 60 pages of recipes, ranging from oats-and-cashew-based \"cheesecake\" to whole-grain pizza. No surprise: Cheese is not included among the ingredients.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Barbara J. King is an anthropology professor emerita at the College of William and Mary. She often writes about the cognition, emotion and welfare of animals, and about biological anthropology, human evolution and gender issues. Barbara's most recent book on animals is titled \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176686699/how-animals-grieve\">How Animals Grieve\u003c/a>, \u003cem>and her forthcoming book, \u003c/em>\u003ca href=\"https://www.amazon.com/Personalities-Plate-Lives-Minds-Animals/dp/022619518X/ref=sr_1_1?ie=UTF8&qid=1481142594&sr=8-1&keywords=personalities+on+the+plate\">Personalities on the Plate: The Lives and Minds of Animals We Eat\u003c/a>, will be published in March.\u003cem> You can keep up with what she is thinking on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/bjkingape\">@bjkingape\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\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":"Physician Neal Barnard argues that cheese is unhealthy and addictive. Anthropologist Barbara J. King takes a look at Barnard's provocative new book.","status":"publish","parent":0,"modified":1487869716,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1150},"headData":{"title":"Doctor's Book Presents The Case Against 'Dairy Crack' | KQED","description":"Physician Neal Barnard argues that cheese is unhealthy and addictive. Anthropologist Barbara J. King takes a look at Barnard's provocative new book.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doctor's Book Presents The Case Against 'Dairy Crack'","datePublished":"2017-02-23T17:08:36.000Z","dateModified":"2017-02-23T17:08:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115548 https://ww2.kqed.org/bayareabites/?p=115548","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/23/doctors-book-presents-the-case-against-dairy-crack/","disqusTitle":"Doctor's Book Presents The Case Against 'Dairy Crack'","nprByline":"Barbara J. King, NPR ","nprImageAgency":"Getty Images","nprStoryId":"516779481","nprApiLink":"http://api.npr.org/query?id=516779481&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/13.7/2017/02/23/516779481/doctors-book-presents-the-case-against-dairy-crack?ft=nprml&f=516779481","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Feb 2017 11:05:00 -0500","nprStoryDate":"Thu, 23 Feb 2017 03:18:00 -0500","nprLastModifiedDate":"Thu, 23 Feb 2017 11:05:58 -0500","path":"/bayareabites/115548/doctors-book-presents-the-case-against-dairy-crack","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The average American eats more than 33 pounds of cheese a year.\u003c/p>\n\u003cp>This is according to \u003ca href=\"http://www.pcrm.org/media/experts/neal-barnard\">Neal Barnard\u003c/a>, physician and president of the Physicians Committee for Responsible Medicine. And that's a problem, he says, because it's helping to make us overweight and sick.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hachettebookgroup.com/titles/neal-d-barnard-md-facc/the-cheese-trap/9781455594689/\">Barnard's new book\u003c/a>,\u003cem> The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy\u003c/em>\u003cem>, \u003c/em>is set to hit shelves Tuesday.\u003cem> \u003c/em>In it, Barnard writes about cheese in strong terms:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Loaded with calories, high in sodium, packing more cholesterol than steak, and sprinkled with hormones — if cheese were any worse, it would be Vaseline ...\u003c/p>\n\u003cp>Some foods are fattening. Others are addictive. Cheese is both — fattening \u003cem>and \u003c/em>addictive.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>I'd never before thought in terms of dairy products being addictive (with the personal exception of milk chocolate, I admit). Barnard explains that dairy protein — specifically a protein called casein — has opiate molecules built in. When babies nurse, he notes, they're getting dosed with a mild drug: \"Milk contains opiates that reward the baby for nursing.\"\u003c/p>\n\u003cp>It's no different with the cow's milk — or other mammalian milk — from which cheese is made. In fact, Barnard says, the process of cheese-making \u003cem>concentrates \u003c/em>the casein:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A cup of milk contains about 7.7 grams of protein, 80 percent of which is casein, more or less. Turning it into Cheddar cheese multiplies the protein count seven-fold, to 56 grams. It is the most concentrated form of casein in any food in the grocery store.\u003c/p>\n\u003cp>Call it dairy crack.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/516780678/the-cheese-trap-how-breaking-a-surprising-addiction-will-help-you-lose-weight-ga\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg\" alt=\"The Cheese Trap\" width=\"398\" height=\"600\" class=\"alignright size-full wp-image-115551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg 398w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-240x362.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-375x565.jpg 375w\" sizes=\"(max-width: 398px) 100vw, 398px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. produces more cheese than any other country in the world, according to Barnard.\u003c/p>\n\u003cp>The big issue, he says, is that cheese lovers aren't just addicted to a delicious food, they're addicted to one that may seriously contribute to health problems. He cites studies in the book that tie eating cheese to weight gain and risks of numerous diseases.\u003c/p>\n\u003cp>Barnard suggests that giving up cheese is associated, for example, with relief of asthma symptoms. In an email, Barnard summarized the case for this association this way:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Dairy proteins appear to trigger inflammation, apparently by triggering the release of antibodies, which leads to the constriction of the tiny muscles in the airways. By avoiding dairy proteins, the trigger for the attacks is gone.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the book, Barnard notes that vitamin D may play an important role in protecting us against some types of cancers. Citing prostate-cancer data, he suggests that because dairy products are high in calcium and calcium intake can slow down activation of vitamin D, cancer risks may increase with cheese-eating.\u003c/p>\n\u003cp>He also tells the story of Ruth Heidrich, who opted for a vegan diet and exercise instead of chemotherapy and radiation to fight breast cancer that had spread to her bones, liver and one lung. It is fabulous that this approach \u003ca href=\"https://www.forksoverknives.com/how-i-went-from-cancer-patient-to-ironman-triathlete/\">succeeded for Heidrich in quite remarkable fashion\u003c/a>, but cancer affects each person differently — and I do worry that anecdotes like this one may influence some cancer patients to turn away from treatments they need. (Yes, I know chemotherapy and radiation can be highly toxic. \u003ca href=\"http://www.npr.org/sections/13.7/2013/11/28/247220289/a-messy-sort-of-gratitude-giving-thanks-for-radiation\">I've been there\u003c/a>. But they can also save lives.)\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationaldairycouncil.org/\">National Dairy Council\u003c/a> does not endorse Barnard's descriptions of cheese. On Tuesday, \u003ca href=\"https://www.nationaldairycouncil.org/content/contributors/greg-miller\">Greg Miller\u003c/a>, the council's chief science officer, responded to my request for comment about some of Barnard's claims by offering a perspective firmly centered on cheese-eating as part of a healthy diet. Among the points Miller made were these:\u003c/p>\n\u003cblockquote>\n\u003cp>\"On average, Americans eat about 1 serving (i.e., 1.5 ounces is a My Plate serving) of cheese per day. There are lots of options to select from — Swiss for low-sodium, reduced-fat or regular. Plus, cheese contains nutrients like protein, calcium, phosphorus and B vitamins (i.e., B12, pantothenic acid and niacin).\u003c/p>\n\u003cp>Cheese in moderation can be part of a healthy eating plan meeting total fat, saturated fat, and sodium recommendations.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And as far as that \"dairy crack\" crack of Barnard's?\u003c/p>\n\u003cp>\"The idea that any food, including cheese, can be addictive in the same way as any drug is misleading and will only add to consumer confusion about healthy eating,\" Miller said.\u003c/p>\n\u003cp>Additionally, Miller points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21696306\">research from Harvard School of Public Health\u003c/a> that shows no association between cheese and long-term weight gain.\u003c/p>\n\u003cp>For his part, Barnard includes a chapter in \u003cem>The Cheese Trap \u003c/em>called \"The Industry Behind the Addiction\" that describes \"the relentless lobbying of the powerful dairy industry\" to promote cheese despite its risks.\u003c/p>\n\u003cp>Barnard's central message about the costs of cheese-eating includes something I find to be quite important: costs to other animals, like dairy cows. He summed up those costs in his email:\u003c/p>\n\u003cblockquote>\n\u003cp>\"All of us are concerned about our personal health and that of our families. But we are not alone on this planet, and our food choices have enormous effects on animals and the environment.\u003c/p>\n\u003cp>Dairy cows are artificially inseminated annually, then separated from their offspring so that we can take their milk, then killed by around age 4 so that their higher-production offspring can take their place. A visit to a dairy farm will soon convince any thinking person that this is not civilization's proudest achievement.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>What about a person who is convinced by Barnard's human-health-and-animal-welfare argument to the extent that she decides to reduce her cheese intake, rather than giving up cheese altogether?\u003c/p>\n\u003cp>\"People are free to make their own choices, of course,\" Barnard wrote. He continued:\u003c/p>\n\u003cblockquote>\n\u003cp>\"However, if one's goal is to lose weight, there is something to be said for not teasing yourself with occasional doses of the very food that caused the problem in the first place. Better to end that bad love affair. If a person is concerned about asthma, migraine, rheumatoid arthritis, or other sensitivities, one soon loses all desire for the food product that caused the problem.\u003c/p>\n\u003cp>Also, if you have children, it would be best to never introduce them to unhealthful foods at all. The taste for cheese is a great introduction to childhood obesity.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>The Cheese Trap \u003c/em>concludes with more than 60 pages of recipes, ranging from oats-and-cashew-based \"cheesecake\" to whole-grain pizza. No surprise: Cheese is not included among the ingredients.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Barbara J. King is an anthropology professor emerita at the College of William and Mary. She often writes about the cognition, emotion and welfare of animals, and about biological anthropology, human evolution and gender issues. Barbara's most recent book on animals is titled \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176686699/how-animals-grieve\">How Animals Grieve\u003c/a>, \u003cem>and her forthcoming book, \u003c/em>\u003ca href=\"https://www.amazon.com/Personalities-Plate-Lives-Minds-Animals/dp/022619518X/ref=sr_1_1?ie=UTF8&qid=1481142594&sr=8-1&keywords=personalities+on+the+plate\">Personalities on the Plate: The Lives and Minds of Animals We Eat\u003c/a>, will be published in March.\u003cem> You can keep up with what she is thinking on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/bjkingape\">@bjkingape\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 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/115548/doctors-book-presents-the-case-against-dairy-crack","authors":["byline_bayareabites_115548"],"categories":["bayareabites_2254","bayareabites_188","bayareabites_11028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_11905","bayareabites_10480","bayareabites_663","bayareabites_11836"],"featImg":"bayareabites_115549","label":"bayareabites"},"bayareabites_115440":{"type":"posts","id":"bayareabites_115440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115440","score":null,"sort":[1487310102000]},"guestAuthors":[],"slug":"why-ditching-nafta-could-hurt-americas-farmers-more-than-mexicos","title":"Why Ditching NAFTA Could Hurt America's Farmers More Than Mexico's","publishDate":1487310102,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170216_atc_why_ditching_nafta_could_hurt_americas_farmers_more_than_mexicos.mp3\u003c/p>\n\u003cp>Garland Reiter is one of the people behind the rise in imported food from Mexico.\u003c/p>\n\u003cp>His family has been growing strawberries in California for generations and selling them under the name \u003ca href=\"https://www.driscolls.com/about/heritage\">Driscoll's\u003c/a>. Today, it's the biggest berry producer in the world.\u003c/p>\n\u003cp>In the early 1990s, the Reiter family started growing strawberries and raspberries in Mexico, in addition to California. It found regions in Mexico where the climate allowed them to grow the fruit — especially raspberries — during seasons of the year when it hadn't been feasible back home. \"Our move really was for year-round product, and quality,\" says Reiter, who is executive chairman of \u003ca href=\"http://www.berry.net/\">Reiter Associated Cos\u003c/a>.\u003c/p>\n\u003cp>The North American Free Trade Agreement went into effect at that same time, in 1994. But that's coincidence, Reiter says; NAFTA had very little to do with the move into Mexico. \"To tell you the truth, we paid minimal attention to that,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many U.S. fruit and vegetable growers have made the same move over the past two decades. They've all done it to expand their growing season, and also to cut costs. Farmworkers in Mexico get paid very little, compared with workers in the U.S.\u003c/p>\n\u003cp>Reiter says that when he got to Mexico and met his Mexican partners, he discovered another reason to locate there. \"They're farmers. They want to be farmers. That \u003cem>is\u003c/em> their industry,\" he says. There's excitement about new fruit varieties, and new methods of growing crops.\u003c/p>\n\u003cp>Since 1992, raspberry exports from Mexico to the U.S. have gone from zero to $500 million each year. The increase in strawberry exports is similar. Total Mexican shipments of fruits and vegetables to the U.S. have increased by nine times over the last 25 years, to $12 billion a year. People in the industry say most of that increase is a result of U.S. companies setting up production in Mexico.\u003c/p>\n\u003cp>President Trump's criticism of trade with Mexico has unsettled the industry. He has talked about possibly taxing imports from Mexico or renegotiating NAFTA. Mexican officials have threatened to retaliate against American exports.\u003c/p>\n\u003cp>But Reiter says such moves would just force Americans to pay a little more for Mexican fruit. It wouldn't bring production back to the U.S.\u003c/p>\n\u003cp>\"If you look at the magnitude of the investment in Mexico, there's no way that's coming back to California,\" he says. \"There's absolutely no way.\"\u003c/p>\n\u003cp>He'll keep growing in Mexico, in part because it would be hard for Americans to replace Mexican production with fresh berries from somewhere else.\u003c/p>\n\u003cp>Yet the situation on the other side of the trade equation, for U.S exports to Mexico, is considerably different.\u003c/p>\n\u003cp>Those exports also have grown dramatically, but a lot of them are commodities that Mexico could buy from other places, such as corn, soybeans and dairy products.\u003c/p>\n\u003cp>\"Mexico is the No. 1 buyer of U.S. dairy products in the world,\" says John Wilson, senior vice president of \u003ca href=\"http://www.dfamilk.com/\">Dairy Farmers of America\u003c/a>, a cooperative with 14,000 dairy farmer members.\u003c/p>\n\u003cp>American dairy farmers have come to rely on exports in recent years. About 15 percent of all milk is processed into products for export. Wilson's cooperative, for instance, has a plant in Portales, N.M., that receives milk from big dairy farmers in the eastern part of that state and dries it into powder. \"About 38 million pounds of [milk] powder moved from the plant into Mexico last year,\" Wilson says. In total, the U.S. exports about $500 million worth of milk powder to Mexico annually. That's up more than 10 times from 20 years ago.\u003c/p>\n\u003cp>The U.S. also exports billions of dollars' worth of corn, soybeans and pork. And NAFTA is really important for most of those exports. It allows products to enter Mexico duty-free and makes American commodities just slightly cheaper than the competition, such as milk powder from New Zealand.\u003c/p>\n\u003cp>\"Pennies do matter in the milk business,\" Wilson says. \"It's a very competitive business worldwide, and the presence or absence of a tariff can make or break a deal.\"\u003c/p>\n\u003cp>Wilson says he doesn't know exactly how much it would cost American dairy farmers if Mexico bought less of their milk powder. \"We don't even like to speculate about that,\" he says. But it certainly would hurt. \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":"Trade in food between the U.S. and Mexico has exploded over the past 15 years. President Trump is talking about restricting that trade, but when it comes to food, such moves could backfire.","status":"publish","parent":0,"modified":1487317715,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":759},"headData":{"title":"Why Ditching NAFTA Could Hurt America's Farmers More Than Mexico's | KQED","description":"Trade in food between the U.S. and Mexico has exploded over the past 15 years. President Trump is talking about restricting that trade, but when it comes to food, such moves could backfire.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Ditching NAFTA Could Hurt America's Farmers More Than Mexico's","datePublished":"2017-02-17T05:41:42.000Z","dateModified":"2017-02-17T07:48:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115440 https://ww2.kqed.org/bayareabites/?p=115440","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/16/why-ditching-nafta-could-hurt-americas-farmers-more-than-mexicos/","disqusTitle":"Why Ditching NAFTA Could Hurt America's Farmers More Than Mexico's","nprImageCredit":"Mike Mozart","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Flickr","nprStoryId":"515380213","nprApiLink":"http://api.npr.org/query?id=515380213&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/16/515380213/why-ditching-nafta-could-hurt-americas-farmers-more-than-mexicos?ft=nprml&f=515380213","nprRetrievedStory":"1","nprPubDate":"Thu, 16 Feb 2017 19:12:00 -0500","nprStoryDate":"Thu, 16 Feb 2017 16:31:00 -0500","nprLastModifiedDate":"Thu, 16 Feb 2017 19:12:20 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170216_atc_why_ditching_nafta_could_hurt_americas_farmers_more_than_mexicos.mp3?orgId=1&topicId=1053&d=235&p=2&story=515380213&t=progseg&e=515539685&seg=16&ft=nprml&f=515380213","nprAudioM3u":"http://api.npr.org/m3u/1515638250-1714d7.m3u?orgId=1&topicId=1053&d=235&p=2&story=515380213&t=progseg&e=515539685&seg=16&ft=nprml&f=515380213","path":"/bayareabites/115440/why-ditching-nafta-could-hurt-americas-farmers-more-than-mexicos","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170216_atc_why_ditching_nafta_could_hurt_americas_farmers_more_than_mexicos.mp3?orgId=1&topicId=1053&d=235&p=2&story=515380213&t=progseg&e=515539685&seg=16&ft=nprml&f=515380213","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170216_atc_why_ditching_nafta_could_hurt_americas_farmers_more_than_mexicos.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Garland Reiter is one of the people behind the rise in imported food from Mexico.\u003c/p>\n\u003cp>His family has been growing strawberries in California for generations and selling them under the name \u003ca href=\"https://www.driscolls.com/about/heritage\">Driscoll's\u003c/a>. Today, it's the biggest berry producer in the world.\u003c/p>\n\u003cp>In the early 1990s, the Reiter family started growing strawberries and raspberries in Mexico, in addition to California. It found regions in Mexico where the climate allowed them to grow the fruit — especially raspberries — during seasons of the year when it hadn't been feasible back home. \"Our move really was for year-round product, and quality,\" says Reiter, who is executive chairman of \u003ca href=\"http://www.berry.net/\">Reiter Associated Cos\u003c/a>.\u003c/p>\n\u003cp>The North American Free Trade Agreement went into effect at that same time, in 1994. But that's coincidence, Reiter says; NAFTA had very little to do with the move into Mexico. \"To tell you the truth, we paid minimal attention to that,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many U.S. fruit and vegetable growers have made the same move over the past two decades. They've all done it to expand their growing season, and also to cut costs. Farmworkers in Mexico get paid very little, compared with workers in the U.S.\u003c/p>\n\u003cp>Reiter says that when he got to Mexico and met his Mexican partners, he discovered another reason to locate there. \"They're farmers. They want to be farmers. That \u003cem>is\u003c/em> their industry,\" he says. There's excitement about new fruit varieties, and new methods of growing crops.\u003c/p>\n\u003cp>Since 1992, raspberry exports from Mexico to the U.S. have gone from zero to $500 million each year. The increase in strawberry exports is similar. Total Mexican shipments of fruits and vegetables to the U.S. have increased by nine times over the last 25 years, to $12 billion a year. People in the industry say most of that increase is a result of U.S. companies setting up production in Mexico.\u003c/p>\n\u003cp>President Trump's criticism of trade with Mexico has unsettled the industry. He has talked about possibly taxing imports from Mexico or renegotiating NAFTA. Mexican officials have threatened to retaliate against American exports.\u003c/p>\n\u003cp>But Reiter says such moves would just force Americans to pay a little more for Mexican fruit. It wouldn't bring production back to the U.S.\u003c/p>\n\u003cp>\"If you look at the magnitude of the investment in Mexico, there's no way that's coming back to California,\" he says. \"There's absolutely no way.\"\u003c/p>\n\u003cp>He'll keep growing in Mexico, in part because it would be hard for Americans to replace Mexican production with fresh berries from somewhere else.\u003c/p>\n\u003cp>Yet the situation on the other side of the trade equation, for U.S exports to Mexico, is considerably different.\u003c/p>\n\u003cp>Those exports also have grown dramatically, but a lot of them are commodities that Mexico could buy from other places, such as corn, soybeans and dairy products.\u003c/p>\n\u003cp>\"Mexico is the No. 1 buyer of U.S. dairy products in the world,\" says John Wilson, senior vice president of \u003ca href=\"http://www.dfamilk.com/\">Dairy Farmers of America\u003c/a>, a cooperative with 14,000 dairy farmer members.\u003c/p>\n\u003cp>American dairy farmers have come to rely on exports in recent years. About 15 percent of all milk is processed into products for export. Wilson's cooperative, for instance, has a plant in Portales, N.M., that receives milk from big dairy farmers in the eastern part of that state and dries it into powder. \"About 38 million pounds of [milk] powder moved from the plant into Mexico last year,\" Wilson says. In total, the U.S. exports about $500 million worth of milk powder to Mexico annually. That's up more than 10 times from 20 years ago.\u003c/p>\n\u003cp>The U.S. also exports billions of dollars' worth of corn, soybeans and pork. And NAFTA is really important for most of those exports. It allows products to enter Mexico duty-free and makes American commodities just slightly cheaper than the competition, such as milk powder from New Zealand.\u003c/p>\n\u003cp>\"Pennies do matter in the milk business,\" Wilson says. \"It's a very competitive business worldwide, and the presence or absence of a tariff can make or break a deal.\"\u003c/p>\n\u003cp>Wilson says he doesn't know exactly how much it would cost American dairy farmers if Mexico bought less of their milk powder. \"We don't even like to speculate about that,\" he says. But it certainly would hurt. \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/115440/why-ditching-nafta-could-hurt-americas-farmers-more-than-mexicos","authors":["byline_bayareabites_115440"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_10480","bayareabites_15761","bayareabites_134","bayareabites_2561","bayareabites_1621","bayareabites_12898","bayareabites_15697"],"featImg":"bayareabites_115441","label":"bayareabites"},"bayareabites_112919":{"type":"posts","id":"bayareabites_112919","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112919","score":null,"sort":[1477579206000]},"guestAuthors":[],"slug":"wrangling-the-climate-impact-of-california-dairy","title":"Wrangling the Climate Impact of California Dairy","publishDate":1477579206,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Away from its sparkling coastal cities and picturesque natural wonders, California hides its massive, steaming pools of literal liquefied shit.\u003c/p>\n\u003cp>You can find them all across the Golden State, with particular density in the fertile Central Valley. They are the most visible—and the worst smelling—impact of the largest dairy industry in America. And they’re a problem.\u003c/p>\n\u003cp>Those hot, churning fecal lagoons are but one byproduct of California’s massive dairy industry, by far the biggest in the U.S. And they in turn create another, in the form of large quantities of methane gas produced as bacteria breakdown the poop—gas that is nearly \u003ca href=\"https://www.epa.gov/ghgemissions/overview-greenhouse-gases#methane\">25 times more destructive\u003c/a> to the climate than carbon dioxide (CO2).\u003c/p>\n\u003cfigure id=\"attachment_112923\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"805\" class=\"size-full wp-image-112923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-800x629.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-768x604.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-1020x802.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-960x755.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-375x295.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-520x409.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Emissions Contradictions\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California’s industry and the state’s drive to reduce its environmental impact have long been at tenuous odds. The state is at once a paragon of environmental responsibility, and home to some of the worst air and water pollution in the country; a leader in both regulating business, and incubating innovations that have helped it become the sixth-largest economy in the world.\u003c/p>\n\u003cp>That confusion was laid bare in a pair of new laws passed this fall. In September, Governor Jerry Brown signed \u003ca href=\"http://www.latimes.com/politics/la-pol-ca-jerry-brown-signs-climate-laws-20160908-snap-story.html\">an ambitious bill\u003c/a> aimed at slashing greenhouse gas emissions, including methane, to 40 percent below 1990 levels by 2030. Those lofty goals would require new regulations of the state’s dairy farms—were it not for \u003ca href=\"http://bigstory.ap.org/article/5b1f0a6b25ee443b951ad61dd0334784/california-governor-backs-rules-cow-landfill-emissions\">the bill Brown signed\u003c/a> several days later, setting aside $50 million from the state’s \u003ca href=\"http://civileats.com/2016/02/02/californias-grand-plan-to-fight-climate-change-on-the-farm-jerry-brown/\">cap and trade funds\u003c/a> to help retrofit gassy dairies and giving the Air Resources Board discretion over how much those dairies would ultimately have to cut emissions.\u003c/p>\n\u003cp>On its face, the law appears to be an environmental victory—but not all advocates are so optimistic.\u003c/p>\n\u003cp>“History has shown that the [Air Resources Board] does not want to regulate dairies,” says Brent Newell, legal director for the \u003ca href=\"http://www.crpe-ej.org/\">Center on Race, Poverty and the Environment\u003c/a>. “Even though it’s had the authority for 10 years, it has not imposed any mandatory regulations, and the dairy industry has used its political power to prevent that.”\u003c/p>\n\u003cp>The Western United Dairymen and Milk Producers Council together spent more than $97,000 lobbying state legislators in the first half of 2016, and another $83,500 in campaign contributions this election cycle, according to state records.\u003c/p>\n\u003cp>The new law “provides a lot of special treatment for dairies that other industries don’t get,” says Newell. “It entrenches the industrial form of dairy production which is the cause of all this methane and air pollution and water pollution in the first place.”\u003c/p>\n\u003cp>There is, at least with current technology, a hard limit on how much methane can really be cut from our current system of animal agriculture. Cows are naturally gassy creatures, producing significant amounts of methane in their basic digestion process. In their fight against SB 1383, the Western United Dairymen and Milk Producers Council \u003ca href=\"http://www.thebusinessjournal.com/news/agriculture/23707-dairy-officials-blast-air-board-over-proposed-methane-reduction-goals\">produced ads\u003c/a> suggesting that environmentalists would go so far as to prevent natural cattle off-gassing, creating unnaturally exploding cows.\u003c/p>\n\u003cp>“You feed a cow and she makes milk and the rest comes out the back end,” says U.C. Davis livestock waste management specialist Deanne Meyer. “You can’t mess with biology.”\u003c/p>\n\u003cp>Nonetheless, that’s exactly what some scientists are trying to do.\u003c/p>\n\u003cfigure id=\"attachment_112924\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane3.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"904\" class=\"size-full wp-image-112924\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In 2014, Argentinean government \u003ca href=\"https://www.fastcoexist.com/3028933/these-backpacks-for-cows-collect-their-fart-gas-and-store-it-for-energy\">researchers unveiled backpacks\u003c/a> that collect cows’ digestive gases before they’re released into the atmosphere, through a tube inserted into their gut. About a quarter of that gas is methane, which can then be separated and used for fuel.\u003c/p>\n\u003cp>But the backpacks are currently just a proof of concept, and they’ve been largely dismissed stateside, as have other attempts to hack cow digestion, including the recent development in Denmark of a \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-37618474\">super grass\u003c/a> that is easier for cows to digest. Enteric methane emissions are taken for granted, at least for now. Which puts us back into the shit.\u003c/p>\n\u003cp>Most California dairy farms are big operations, with hundreds if not thousands of head of cattle that spend much of their lives in close quarters. To clean them quickly and easily, those quarters are flushed with water, concentrating the cows’ waste into manure ponds that in turn offgas more than half of dairy methane.\u003c/p>\n\u003cp>\u003cstrong>Is There a Methane Digester Strategy?\u003c/strong>\u003c/p>\n\u003cp>Over the past 30 years, some dairies have sought to cut their emissions voluntarily, treating poo pools more as a usable byproduct than a toxic environmental impact. At scale, decomposing cow manure can be broken down in anaerobic digesters.\u003c/p>\n\u003cfigure id=\"attachment_112925\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane4-justlabels.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"956\" class=\"size-full wp-image-112925\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>“Methane is a big enough issue in California and throughout the world that we need to deal with, and SB 1383 is kind of the direction we’ve been going in all along,” says Albert Straus, who began operating a digester on his Marin County farm, \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>, in 2004.\u003c/p>\n\u003cp>Today, his facility captures enough methane processed into electricity to run the farm, while the leftover power gets sent back to the grid. But for all the latent potential these digesters have to offset the climate impact of California’s dairies, fewer than 1 percent of the state’s facilities are currently using them, due to a combination of high initial costs, difficult ongoing maintenance, and limited ability to use or store the energy they create.\u003c/p>\n\u003cp>“We haven’t yet really figured out if we can afford the digester strategy,” says Jeanne Merrill, policy director at \u003ca href=\"http://calclimateag.org/\">California Climate and Agriculture Network\u003c/a>.\u003c/p>\n\u003cp>“They’re not economical to operate without massive public subsidies,” says Newell.\u003c/p>\n\u003cp>Between build-out, equipment, and connecting to the existing electric grid, the cost of a digester is generally accepted to be at least a half million dollars, with some estimates closer to $2 million. But Straus doesn’t think it needs to be that way. “Most of those systems take so long to pay off that it’s not realistic,” he says. But his digester cost less than $350,000, with about $150,000 of that covered through government aid, “by simplifying it and making it not built like a Mercedes Benz.”\u003c/p>\n\u003cp>“At the end of the day you have to be concerned about the cost,” says Straus. “If you don’t survive as a business, there won’t be digesters operating anyway.”\u003c/p>\n\u003cp>A “digester-first” approach to manure management presumes that manure lagoons are an inevitable cost of the dairy business—and that the other pollutants created in the digestion process are worth it. But environmental advocates disagree. Instead of being flushed into lagoons, manure can also be \u003ca href=\"https://www.marincarbonproject.org/\">scraped, gathered, and composted\u003c/a>, or cows can be let out to pasture with the manure allowed to decompose in small amounts across the land, which naturally results in less methane—both strategies that would incur other costs in tools, labor, and additional land. But at least some of the funding earmarked for dairy retrofitting in SB 1383 could be spent on these other methods.\u003c/p>\n\u003cp>“We would like to see at least 50 percent of those funds go to a diversity of dairy management strategies beyond digesters,” says Merrill.\u003c/p>\n\u003cp>“We have to make sure that this money will be spent in a way that won’t cause more harm,” says Newell. “The silver lining is we made sure that pasture was a recognized manure methane reduction strategy. The other victory we got was a limit on how that $50 million would be spent so it would not lead to an increase in air pollution.”\u003c/p>\n\u003cp>If every scrap of decomposing dairy dung were absorbed by pasture, composted, or digested, the industry as a whole might have an outside, theoretical shot at cutting its methane emissions by 40 percent. But these efforts likely come at great capital, labor, and time costs when the industry is already struggling, so it’s unclear from where the will to change might come.\u003c/p>\n\u003cp>“California dairymen are incredibly innovative and resilient and the people who are here today have made huge modifications to their operations to be more efficient and more mindful about how they use their resources,” says U.C. Davis’ Deanne Meyer. “If you look at our carbon footprint per gallon of milk produced, it’s not going to get much more efficient than what we have going on in California.”\u003c/p>\n\u003cp>But regardless of any green goals, lofty or otherwise, California’s dairy farms and their manure lagoons aren’t in imminent danger of sweeping change. The new law provides for an eight-year research period, with the Air Resources Board expected to issue recommendations for emission cuts in 2024.\u003c/p>\n\u003cp>\u003cstrong>Dairy Demand May Be Biggest Challenge\u003c/strong>\u003c/p>\n\u003cp>To some degree, California’s dairy majority allows the state to lead U.S. agriculture by example: either toward a more sustainable future, or more of the status quo. But it is hardly a closed economy. Golden State dairy farmers are already grappling with the basic harsh realities of agriculture business, in the form of \u003ca href=\"http://www.cnbc.com/2015/02/10/california-drought-states-tempt-california-dairy-farms--we-have-water.html\">state-wide drought\u003c/a> and a global dip in milk prices. The state has lost hundreds of dairy farms in recent years, both to other states with more water and fewer regulations, and full-scale closure, even as consumers are demanding more dairy than ever.\u003c/p>\n\u003cfigure id=\"attachment_112926\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"563\" class=\"size-full wp-image-112926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-520x286.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In their 2011 \u003ca href=\"http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/\">Meat-Eater’s Guide to Climate Change and Health\u003c/a>, the Environmental Working Group ranked cheese third highest for emissions on a list of 20 foods, just below beef and lamb, but higher than pork, chicken, turkey, farmed salmon, and eggs. And \u003ca href=\"http://www.fao.org/publications/sofa/sofa2016/en/\">a new U.N. report\u003c/a> on climate change and food security urges the adoption of more plant-based alternatives.\u003c/p>\n\u003cp>Yet despite mounting evidence of its environmental impact, dairy production still outpaces that rising demand, as farmers try to milk more profits from falling prices. The U.S. Department of Agriculture recently announced it would be \u003ca href=\"http://www.wsj.com/articles/usda-to-buy-additional-20-million-of-cheese-1476217829\">buying millions of pounds of cheese \u003c/a>in an attempt to offset a growing glut, but it’ll be a small bite. Some farmers are simply \u003ca href=\"http://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumping their surplus milk\u003c/a>—more than 43 million gallons of it.\u003c/p>\n\u003cp>As \u003ca href=\"http://mobile.reuters.com/article/idUSKCN11X1TG\">methane emissions\u003c/a> continue to rise precipitously—in no small part due to expanding animal agriculture operations worldwide—the potential impact of California’s new rules is still as murky as an industrial farm’s manure lagoon. If any state is to successfully retrofit otherwise harmful animal agriculture practices, it will have to strike an effective balance between industry and the rest of society—a balance that environmental advocates say is entirely achievable.\u003c/p>\n\u003cp>“There’s room for eating ice cream and cheese and butter we just need to produce it in a climate-responsible way,” says Brent Newell. “We can’t have forms of food production that have massive climate impacts.”\u003c/p>\n\u003cp>“The system we’ve had does not work, so how do we create a system that’s more sustainable? Methane digestion is a piece of it, organic farming is a piece, carbon farming is a piece, being a good member of the community,” says Albert Straus. “Sustainability is all those components. But at the end of the day, you still have to be a profitable business.”\u003c/p>\n\u003cp>And at the end of the day, California’s eyes may be bigger than its plate.\u003c/p>\n\u003cp>“How do you keep the price of the product reasonable and resource use accountable?” asks Meyer. After all: “We’re just California.”\u003c/p>\n\u003ch3>ABOUT THE WRITER\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Susie Cagle is a journalist and illustrator in Oakland, California. She has written and drawn for \u003cem>The New York Times\u003c/em>, \u003cem>The Guardian\u003c/em>, ProPublica, and others.\u003c/p>\n\n","blocks":[],"excerpt":"Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?","status":"publish","parent":0,"modified":1477579206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":2046},"headData":{"title":"Wrangling the Climate Impact of California Dairy | KQED","description":"Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wrangling the Climate Impact of California Dairy","datePublished":"2016-10-27T14:40:06.000Z","dateModified":"2016-10-27T14:40:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112919 http://ww2.kqed.org/bayareabites/?p=112919","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/27/wrangling-the-climate-impact-of-california-dairy/","disqusTitle":"Wrangling the Climate Impact of California Dairy","nprByline":"\u003ca href=\"http://civileats.com/author/scagle/\">Susie Cagle\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">CIvil Eats\u003c/a>","path":"/bayareabites/112919/wrangling-the-climate-impact-of-california-dairy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Away from its sparkling coastal cities and picturesque natural wonders, California hides its massive, steaming pools of literal liquefied shit.\u003c/p>\n\u003cp>You can find them all across the Golden State, with particular density in the fertile Central Valley. They are the most visible—and the worst smelling—impact of the largest dairy industry in America. And they’re a problem.\u003c/p>\n\u003cp>Those hot, churning fecal lagoons are but one byproduct of California’s massive dairy industry, by far the biggest in the U.S. And they in turn create another, in the form of large quantities of methane gas produced as bacteria breakdown the poop—gas that is nearly \u003ca href=\"https://www.epa.gov/ghgemissions/overview-greenhouse-gases#methane\">25 times more destructive\u003c/a> to the climate than carbon dioxide (CO2).\u003c/p>\n\u003cfigure id=\"attachment_112923\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"805\" class=\"size-full wp-image-112923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-800x629.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-768x604.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-1020x802.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-960x755.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-375x295.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-520x409.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Emissions Contradictions\u003c/strong>\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>California’s industry and the state’s drive to reduce its environmental impact have long been at tenuous odds. The state is at once a paragon of environmental responsibility, and home to some of the worst air and water pollution in the country; a leader in both regulating business, and incubating innovations that have helped it become the sixth-largest economy in the world.\u003c/p>\n\u003cp>That confusion was laid bare in a pair of new laws passed this fall. In September, Governor Jerry Brown signed \u003ca href=\"http://www.latimes.com/politics/la-pol-ca-jerry-brown-signs-climate-laws-20160908-snap-story.html\">an ambitious bill\u003c/a> aimed at slashing greenhouse gas emissions, including methane, to 40 percent below 1990 levels by 2030. Those lofty goals would require new regulations of the state’s dairy farms—were it not for \u003ca href=\"http://bigstory.ap.org/article/5b1f0a6b25ee443b951ad61dd0334784/california-governor-backs-rules-cow-landfill-emissions\">the bill Brown signed\u003c/a> several days later, setting aside $50 million from the state’s \u003ca href=\"http://civileats.com/2016/02/02/californias-grand-plan-to-fight-climate-change-on-the-farm-jerry-brown/\">cap and trade funds\u003c/a> to help retrofit gassy dairies and giving the Air Resources Board discretion over how much those dairies would ultimately have to cut emissions.\u003c/p>\n\u003cp>On its face, the law appears to be an environmental victory—but not all advocates are so optimistic.\u003c/p>\n\u003cp>“History has shown that the [Air Resources Board] does not want to regulate dairies,” says Brent Newell, legal director for the \u003ca href=\"http://www.crpe-ej.org/\">Center on Race, Poverty and the Environment\u003c/a>. “Even though it’s had the authority for 10 years, it has not imposed any mandatory regulations, and the dairy industry has used its political power to prevent that.”\u003c/p>\n\u003cp>The Western United Dairymen and Milk Producers Council together spent more than $97,000 lobbying state legislators in the first half of 2016, and another $83,500 in campaign contributions this election cycle, according to state records.\u003c/p>\n\u003cp>The new law “provides a lot of special treatment for dairies that other industries don’t get,” says Newell. “It entrenches the industrial form of dairy production which is the cause of all this methane and air pollution and water pollution in the first place.”\u003c/p>\n\u003cp>There is, at least with current technology, a hard limit on how much methane can really be cut from our current system of animal agriculture. Cows are naturally gassy creatures, producing significant amounts of methane in their basic digestion process. In their fight against SB 1383, the Western United Dairymen and Milk Producers Council \u003ca href=\"http://www.thebusinessjournal.com/news/agriculture/23707-dairy-officials-blast-air-board-over-proposed-methane-reduction-goals\">produced ads\u003c/a> suggesting that environmentalists would go so far as to prevent natural cattle off-gassing, creating unnaturally exploding cows.\u003c/p>\n\u003cp>“You feed a cow and she makes milk and the rest comes out the back end,” says U.C. Davis livestock waste management specialist Deanne Meyer. “You can’t mess with biology.”\u003c/p>\n\u003cp>Nonetheless, that’s exactly what some scientists are trying to do.\u003c/p>\n\u003cfigure id=\"attachment_112924\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane3.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"904\" class=\"size-full wp-image-112924\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In 2014, Argentinean government \u003ca href=\"https://www.fastcoexist.com/3028933/these-backpacks-for-cows-collect-their-fart-gas-and-store-it-for-energy\">researchers unveiled backpacks\u003c/a> that collect cows’ digestive gases before they’re released into the atmosphere, through a tube inserted into their gut. About a quarter of that gas is methane, which can then be separated and used for fuel.\u003c/p>\n\u003cp>But the backpacks are currently just a proof of concept, and they’ve been largely dismissed stateside, as have other attempts to hack cow digestion, including the recent development in Denmark of a \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-37618474\">super grass\u003c/a> that is easier for cows to digest. Enteric methane emissions are taken for granted, at least for now. Which puts us back into the shit.\u003c/p>\n\u003cp>Most California dairy farms are big operations, with hundreds if not thousands of head of cattle that spend much of their lives in close quarters. To clean them quickly and easily, those quarters are flushed with water, concentrating the cows’ waste into manure ponds that in turn offgas more than half of dairy methane.\u003c/p>\n\u003cp>\u003cstrong>Is There a Methane Digester Strategy?\u003c/strong>\u003c/p>\n\u003cp>Over the past 30 years, some dairies have sought to cut their emissions voluntarily, treating poo pools more as a usable byproduct than a toxic environmental impact. At scale, decomposing cow manure can be broken down in anaerobic digesters.\u003c/p>\n\u003cfigure id=\"attachment_112925\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane4-justlabels.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"956\" class=\"size-full wp-image-112925\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>“Methane is a big enough issue in California and throughout the world that we need to deal with, and SB 1383 is kind of the direction we’ve been going in all along,” says Albert Straus, who began operating a digester on his Marin County farm, \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>, in 2004.\u003c/p>\n\u003cp>Today, his facility captures enough methane processed into electricity to run the farm, while the leftover power gets sent back to the grid. But for all the latent potential these digesters have to offset the climate impact of California’s dairies, fewer than 1 percent of the state’s facilities are currently using them, due to a combination of high initial costs, difficult ongoing maintenance, and limited ability to use or store the energy they create.\u003c/p>\n\u003cp>“We haven’t yet really figured out if we can afford the digester strategy,” says Jeanne Merrill, policy director at \u003ca href=\"http://calclimateag.org/\">California Climate and Agriculture Network\u003c/a>.\u003c/p>\n\u003cp>“They’re not economical to operate without massive public subsidies,” says Newell.\u003c/p>\n\u003cp>Between build-out, equipment, and connecting to the existing electric grid, the cost of a digester is generally accepted to be at least a half million dollars, with some estimates closer to $2 million. But Straus doesn’t think it needs to be that way. “Most of those systems take so long to pay off that it’s not realistic,” he says. But his digester cost less than $350,000, with about $150,000 of that covered through government aid, “by simplifying it and making it not built like a Mercedes Benz.”\u003c/p>\n\u003cp>“At the end of the day you have to be concerned about the cost,” says Straus. “If you don’t survive as a business, there won’t be digesters operating anyway.”\u003c/p>\n\u003cp>A “digester-first” approach to manure management presumes that manure lagoons are an inevitable cost of the dairy business—and that the other pollutants created in the digestion process are worth it. But environmental advocates disagree. Instead of being flushed into lagoons, manure can also be \u003ca href=\"https://www.marincarbonproject.org/\">scraped, gathered, and composted\u003c/a>, or cows can be let out to pasture with the manure allowed to decompose in small amounts across the land, which naturally results in less methane—both strategies that would incur other costs in tools, labor, and additional land. But at least some of the funding earmarked for dairy retrofitting in SB 1383 could be spent on these other methods.\u003c/p>\n\u003cp>“We would like to see at least 50 percent of those funds go to a diversity of dairy management strategies beyond digesters,” says Merrill.\u003c/p>\n\u003cp>“We have to make sure that this money will be spent in a way that won’t cause more harm,” says Newell. “The silver lining is we made sure that pasture was a recognized manure methane reduction strategy. The other victory we got was a limit on how that $50 million would be spent so it would not lead to an increase in air pollution.”\u003c/p>\n\u003cp>If every scrap of decomposing dairy dung were absorbed by pasture, composted, or digested, the industry as a whole might have an outside, theoretical shot at cutting its methane emissions by 40 percent. But these efforts likely come at great capital, labor, and time costs when the industry is already struggling, so it’s unclear from where the will to change might come.\u003c/p>\n\u003cp>“California dairymen are incredibly innovative and resilient and the people who are here today have made huge modifications to their operations to be more efficient and more mindful about how they use their resources,” says U.C. Davis’ Deanne Meyer. “If you look at our carbon footprint per gallon of milk produced, it’s not going to get much more efficient than what we have going on in California.”\u003c/p>\n\u003cp>But regardless of any green goals, lofty or otherwise, California’s dairy farms and their manure lagoons aren’t in imminent danger of sweeping change. The new law provides for an eight-year research period, with the Air Resources Board expected to issue recommendations for emission cuts in 2024.\u003c/p>\n\u003cp>\u003cstrong>Dairy Demand May Be Biggest Challenge\u003c/strong>\u003c/p>\n\u003cp>To some degree, California’s dairy majority allows the state to lead U.S. agriculture by example: either toward a more sustainable future, or more of the status quo. But it is hardly a closed economy. Golden State dairy farmers are already grappling with the basic harsh realities of agriculture business, in the form of \u003ca href=\"http://www.cnbc.com/2015/02/10/california-drought-states-tempt-california-dairy-farms--we-have-water.html\">state-wide drought\u003c/a> and a global dip in milk prices. The state has lost hundreds of dairy farms in recent years, both to other states with more water and fewer regulations, and full-scale closure, even as consumers are demanding more dairy than ever.\u003c/p>\n\u003cfigure id=\"attachment_112926\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"563\" class=\"size-full wp-image-112926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-520x286.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In their 2011 \u003ca href=\"http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/\">Meat-Eater’s Guide to Climate Change and Health\u003c/a>, the Environmental Working Group ranked cheese third highest for emissions on a list of 20 foods, just below beef and lamb, but higher than pork, chicken, turkey, farmed salmon, and eggs. And \u003ca href=\"http://www.fao.org/publications/sofa/sofa2016/en/\">a new U.N. report\u003c/a> on climate change and food security urges the adoption of more plant-based alternatives.\u003c/p>\n\u003cp>Yet despite mounting evidence of its environmental impact, dairy production still outpaces that rising demand, as farmers try to milk more profits from falling prices. The U.S. Department of Agriculture recently announced it would be \u003ca href=\"http://www.wsj.com/articles/usda-to-buy-additional-20-million-of-cheese-1476217829\">buying millions of pounds of cheese \u003c/a>in an attempt to offset a growing glut, but it’ll be a small bite. Some farmers are simply \u003ca href=\"http://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumping their surplus milk\u003c/a>—more than 43 million gallons of it.\u003c/p>\n\u003cp>As \u003ca href=\"http://mobile.reuters.com/article/idUSKCN11X1TG\">methane emissions\u003c/a> continue to rise precipitously—in no small part due to expanding animal agriculture operations worldwide—the potential impact of California’s new rules is still as murky as an industrial farm’s manure lagoon. If any state is to successfully retrofit otherwise harmful animal agriculture practices, it will have to strike an effective balance between industry and the rest of society—a balance that environmental advocates say is entirely achievable.\u003c/p>\n\u003cp>“There’s room for eating ice cream and cheese and butter we just need to produce it in a climate-responsible way,” says Brent Newell. “We can’t have forms of food production that have massive climate impacts.”\u003c/p>\n\u003cp>“The system we’ve had does not work, so how do we create a system that’s more sustainable? Methane digestion is a piece of it, organic farming is a piece, carbon farming is a piece, being a good member of the community,” says Albert Straus. “Sustainability is all those components. But at the end of the day, you still have to be a profitable business.”\u003c/p>\n\u003cp>And at the end of the day, California’s eyes may be bigger than its plate.\u003c/p>\n\u003cp>“How do you keep the price of the product reasonable and resource use accountable?” asks Meyer. After all: “We’re just California.”\u003c/p>\n\u003ch3>ABOUT THE WRITER\u003c/h3>\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>Susie Cagle is a journalist and illustrator in Oakland, California. She has written and drawn for \u003cem>The New York Times\u003c/em>, \u003cem>The Guardian\u003c/em>, ProPublica, and others.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112919/wrangling-the-climate-impact-of-california-dairy","authors":["byline_bayareabites_112919"],"categories":["bayareabites_60"],"tags":["bayareabites_250","bayareabites_9541","bayareabites_10480","bayareabites_15662"],"featImg":"bayareabites_112921","label":"bayareabites"},"bayareabites_111366":{"type":"posts","id":"bayareabites_111366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111366","score":null,"sort":[1470934845000]},"guestAuthors":[],"slug":"why-do-milk-prices-spike-and-crash-because-its-like-oil","title":"Why Do Milk Prices Spike And Crash? Because It's Like Oil","publishDate":1470934845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_111368\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438.jpg\" alt=\"Hungarian dairy farmers protest in front of Budapest's parliament in May. The banner reads: "Drink Hungarian Milk!"\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-111368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hungarian dairy farmers protest in front of Budapest's parliament in May. The banner reads: \"Drink Hungarian Milk!\" \u003ccite>(Tamas Kovacs/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk prices are in the tank. You may not have noticed this, since prices in the supermarket have fallen only slightly. But on the farm, it's dramatic. Dairy farmers are getting about 20 percent less for their milk than they did last year; 40 percent less than when milk prices hit an all-time peak two years ago.\u003c/p>\n\u003cp>\"We're losing money,\" says Dave Drennan, executive director of the Missouri Dairyman's Association. In Europe and Australia, dairy farmers have taken to the streets to protest their plight.\u003c/p>\n\u003cp>Big swings in milk prices aren't new. Prices were even \u003ca href=\"http://future.aae.wisc.edu/data/monthly_values/by_area/10?yoy=true&yearlist=2005</p><p>2006</p><p>2007</p><p>2008</p><p>2009</p><p>2010</p><p>2011</p><p>2012</p><p>2013</p><p>2014</p><p>2015</p><p>2016>ype=line&area=US\">lower\u003c/a> in 2006 and 2009. It's remarkable, in fact, just how volatile the dairy business is.\u003c/p>\n\u003cp>But why? The number of cows and the amount of milk they produce don't change so quickly. These aren't wheat fields, which bad weather can destroy. And the amount of milk that people drink changes only gradually. So what makes milk prices soar and crash?\u003c/p>\n\u003cp>One reason: Milk is not, for the most part, something that people drink anymore. In the United States, only about a quarter of milk production now is sold as milk or cream. The rest is refined into a variety of other products. Cheese and yogurt are the best-known, but there also are a variety of dry products like milk powder, whey concentrate and special high-value \u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">proteins\u003c/a> that are valuable byproducts of cheese-making.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Milk, in fact, is like crude oil. It goes into refineries and emerges in the form of products that are traded around the globe. The prices for these commodities can boom or crash because of political and economic storms on faraway continents.\u003c/p>\n\u003cp>Over the past few years, there have been storms a-plenty. Jerry Cessna, the milk expert at the USDA's Economic Research Service, ticks off some of them.\u003c/p>\n\u003cp>Two years ago, China was gobbling up milk powder, driving prices to all-time highs. Then the economy slowed, and Chinese buyers disappeared.\u003c/p>\n\u003cp>Russia used to buy a lot of European cheese. But after Western countries punished Russia with economic sanctions in 2014, it struck back with a ban on Western cheese. That left millions of pounds of dairy products looking for new buyers.\u003c/p>\n\u003cfigure id=\"attachment_111367\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a.jpg\" alt=\"To protest against the falling prices of dairy and meat, farmers pour liters of milk in front of a prefecture in northwestern France in January.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-111367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To protest against the falling prices of dairy and meat, farmers pour liters of milk in front of a prefecture in northwestern France in January. \u003ccite>(Jean-Francois Monier/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, the European Union decided to abolish a quota system that once regulated the amount of milk its dairy farmers could produce. The result was that farmers raced to produce more milk, especially in Ireland and the Netherlands, and the global glut of milk got even worse.\u003c/p>\n\u003cp>\"It's a global phenomenon,\" Cessna says. All over the world, dairy farmers are suffering. Some are going out of business or asking governments to rescue them.\u003c/p>\n\u003cp>Last week, 60 members of Congress, mainly from big dairy states, \u003ca href=\"https://courtney.house.gov/media-center/press-releases/bipartisan-bicameral-congressional-coalition-sends-letter-usda-urging\">asked\u003c/a> the U.S. Department of Agriculture to step in. Their letter didn't say exactly what form that help should take; Drennan said that the USDA could buy more milk products to ease the oversupply and support prices.\u003c/p>\n\u003cp>The crisis doesn't affect all milk producers in the same way, however. Some may give up, but that leaves the survivors in a stronger position when prices recover. Historically, this process has driven the \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">consolidation\u003c/a> of farming into fewer and ever-larger operations.\u003c/p>\n\u003cp>Jed Stockton, a spokesman for one of the largest dairy operations in the country, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\">Fair Oaks Farms\u003c/a> of Indiana, wrote in an email to The Salt that \"we have changed very little\" as a result of low milk prices. \"We are low-cost producers and by continuing our efficiencies we are able to weather the storm.\"\u003c/p>\n\u003cp>Dairy farmers do have the option of enrolling in a new, government-backed program that acts as an insurance policy against losses. Farmers pay premiums to participate, and they can get payouts either when milk prices fall or feed costs rise. This week, the USDA announced payments of $11.2 million to dairy farmers.\u003c/p>\n\u003cp>According to Cessna, there are signs that the crisis may be easing. New Zealand, the world's biggest exporter of milk products, has cut its production. And just in the past few weeks, the milk price did move up slightly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Milk is like oil - it's refined into products that are traded globally. So global events can mean profits or losses for dairy farmers. This year, they're seeing losses, and asking Congress for help.","status":"publish","parent":0,"modified":1470934845,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":748},"headData":{"title":"Why Do Milk Prices Spike And Crash? Because It's Like Oil | KQED","description":"Milk is like oil - it's refined into products that are traded globally. So global events can mean profits or losses for dairy farmers. This year, they're seeing losses, and asking Congress for help.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Do Milk Prices Spike And Crash? Because It's Like Oil","datePublished":"2016-08-11T17:00:45.000Z","dateModified":"2016-08-11T17:00:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111366 http://ww2.kqed.org/bayareabites/?p=111366","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/11/why-do-milk-prices-spike-and-crash-because-its-like-oil/","disqusTitle":"Why Do Milk Prices Spike And Crash? Because It's Like Oil","nprImageCredit":"Jean-Francois Monier","nprByline":"Dan Charles, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"488708017","nprApiLink":"http://api.npr.org/query?id=488708017&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil?ft=nprml&f=488708017","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Aug 2016 15:16:00 -0400","nprStoryDate":"Fri, 05 Aug 2016 14:15:00 -0400","nprLastModifiedDate":"Fri, 05 Aug 2016 15:16:09 -0400","path":"/bayareabites/111366/why-do-milk-prices-spike-and-crash-because-its-like-oil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111368\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438.jpg\" alt=\"Hungarian dairy farmers protest in front of Budapest's parliament in May. The banner reads: "Drink Hungarian Milk!"\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-111368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkpricesprotest_enl-00e6d19f426cfb83637b7ec0838f66b0ceb2c438-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hungarian dairy farmers protest in front of Budapest's parliament in May. The banner reads: \"Drink Hungarian Milk!\" \u003ccite>(Tamas Kovacs/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk prices are in the tank. You may not have noticed this, since prices in the supermarket have fallen only slightly. But on the farm, it's dramatic. Dairy farmers are getting about 20 percent less for their milk than they did last year; 40 percent less than when milk prices hit an all-time peak two years ago.\u003c/p>\n\u003cp>\"We're losing money,\" says Dave Drennan, executive director of the Missouri Dairyman's Association. In Europe and Australia, dairy farmers have taken to the streets to protest their plight.\u003c/p>\n\u003cp>Big swings in milk prices aren't new. Prices were even \u003ca href=\"http://future.aae.wisc.edu/data/monthly_values/by_area/10?yoy=true&yearlist=2005</p><p>2006</p><p>2007</p><p>2008</p><p>2009</p><p>2010</p><p>2011</p><p>2012</p><p>2013</p><p>2014</p><p>2015</p><p>2016>ype=line&area=US\">lower\u003c/a> in 2006 and 2009. It's remarkable, in fact, just how volatile the dairy business is.\u003c/p>\n\u003cp>But why? The number of cows and the amount of milk they produce don't change so quickly. These aren't wheat fields, which bad weather can destroy. And the amount of milk that people drink changes only gradually. So what makes milk prices soar and crash?\u003c/p>\n\u003cp>One reason: Milk is not, for the most part, something that people drink anymore. In the United States, only about a quarter of milk production now is sold as milk or cream. The rest is refined into a variety of other products. Cheese and yogurt are the best-known, but there also are a variety of dry products like milk powder, whey concentrate and special high-value \u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">proteins\u003c/a> that are valuable byproducts of cheese-making.\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>Milk, in fact, is like crude oil. It goes into refineries and emerges in the form of products that are traded around the globe. The prices for these commodities can boom or crash because of political and economic storms on faraway continents.\u003c/p>\n\u003cp>Over the past few years, there have been storms a-plenty. Jerry Cessna, the milk expert at the USDA's Economic Research Service, ticks off some of them.\u003c/p>\n\u003cp>Two years ago, China was gobbling up milk powder, driving prices to all-time highs. Then the economy slowed, and Chinese buyers disappeared.\u003c/p>\n\u003cp>Russia used to buy a lot of European cheese. But after Western countries punished Russia with economic sanctions in 2014, it struck back with a ban on Western cheese. That left millions of pounds of dairy products looking for new buyers.\u003c/p>\n\u003cfigure id=\"attachment_111367\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a.jpg\" alt=\"To protest against the falling prices of dairy and meat, farmers pour liters of milk in front of a prefecture in northwestern France in January.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-111367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/milkprotest_enl-e55da1f73c031015c787388c32b758eecf17ce5a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To protest against the falling prices of dairy and meat, farmers pour liters of milk in front of a prefecture in northwestern France in January. \u003ccite>(Jean-Francois Monier/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, the European Union decided to abolish a quota system that once regulated the amount of milk its dairy farmers could produce. The result was that farmers raced to produce more milk, especially in Ireland and the Netherlands, and the global glut of milk got even worse.\u003c/p>\n\u003cp>\"It's a global phenomenon,\" Cessna says. All over the world, dairy farmers are suffering. Some are going out of business or asking governments to rescue them.\u003c/p>\n\u003cp>Last week, 60 members of Congress, mainly from big dairy states, \u003ca href=\"https://courtney.house.gov/media-center/press-releases/bipartisan-bicameral-congressional-coalition-sends-letter-usda-urging\">asked\u003c/a> the U.S. Department of Agriculture to step in. Their letter didn't say exactly what form that help should take; Drennan said that the USDA could buy more milk products to ease the oversupply and support prices.\u003c/p>\n\u003cp>The crisis doesn't affect all milk producers in the same way, however. Some may give up, but that leaves the survivors in a stronger position when prices recover. Historically, this process has driven the \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">consolidation\u003c/a> of farming into fewer and ever-larger operations.\u003c/p>\n\u003cp>Jed Stockton, a spokesman for one of the largest dairy operations in the country, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\">Fair Oaks Farms\u003c/a> of Indiana, wrote in an email to The Salt that \"we have changed very little\" as a result of low milk prices. \"We are low-cost producers and by continuing our efficiencies we are able to weather the storm.\"\u003c/p>\n\u003cp>Dairy farmers do have the option of enrolling in a new, government-backed program that acts as an insurance policy against losses. Farmers pay premiums to participate, and they can get payouts either when milk prices fall or feed costs rise. This week, the USDA announced payments of $11.2 million to dairy farmers.\u003c/p>\n\u003cp>According to Cessna, there are signs that the crisis may be easing. New Zealand, the world's biggest exporter of milk products, has cut its production. And just in the past few weeks, the milk price did move up slightly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111366/why-do-milk-prices-spike-and-crash-because-its-like-oil","authors":["byline_bayareabites_111366"],"categories":["bayareabites_1962"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_15560"],"featImg":"bayareabites_111367","label":"bayareabites"},"bayareabites_108615":{"type":"posts","id":"bayareabites_108615","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108615","score":null,"sort":[1461011452000]},"guestAuthors":[],"slug":"the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","title":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk","publishDate":1461011452,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.","status":"publish","parent":0,"modified":1461039578,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":529},"headData":{"title":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk | KQED","description":"The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk","datePublished":"2016-04-18T20:30:52.000Z","dateModified":"2016-04-19T04:19:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108615 http://ww2.kqed.org/bayareabites/?p=108615","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/18/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk/","disqusTitle":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Simon Dawson","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"474403311","nprApiLink":"http://api.npr.org/query?id=474403311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/18/474403311/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk?ft=nprml&f=474403311","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Apr 2016 15:38:00 -0400","nprStoryDate":"Mon, 18 Apr 2016 04:30:00 -0400","nprLastModifiedDate":"Mon, 18 Apr 2016 15:38:46 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311","nprAudioM3u":"http://api.npr.org/m3u/1474639439-625875.m3u?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311","path":"/bayareabites/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","authors":["byline_bayareabites_108615"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_11318","bayareabites_15420"],"featImg":"bayareabites_108616","label":"source_bayareabites_108615"},"bayareabites_98075":{"type":"posts","id":"bayareabites_98075","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98075","score":null,"sort":[1437069635000]},"guestAuthors":[],"slug":"the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","title":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt","publishDate":1437069635,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.","status":"publish","parent":0,"modified":1437069806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":701},"headData":{"title":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt | KQED","description":"Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt","datePublished":"2015-07-16T18:00:35.000Z","dateModified":"2015-07-16T18:03:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98075 http://ww2.kqed.org/bayareabites/?p=98075","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/16/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt/","disqusTitle":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"423207704","nprApiLink":"http://api.npr.org/query?id=423207704&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/16/423207704/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt?ft=nprml&f=423207704","nprRetrievedStory":"1","nprPubDate":"Thu, 16 Jul 2015 11:59:00 -0400","nprStoryDate":"Thu, 16 Jul 2015 10:51:00 -0400","nprLastModifiedDate":"Thu, 16 Jul 2015 11:59:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","nprAudioM3u":"http://api.npr.org/m3u/1423435473-b436ba.m3u?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","path":"/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","authors":["byline_bayareabites_98075"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_1873"],"tags":["bayareabites_10212","bayareabites_10480","bayareabites_2890"],"featImg":"bayareabites_98076","label":"bayareabites"},"bayareabites_93722":{"type":"posts","id":"bayareabites_93722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93722","score":null,"sort":[1425847260000]},"guestAuthors":[],"slug":"fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","title":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics","publishDate":1425847260,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.","status":"publish","parent":0,"modified":1425847260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":557},"headData":{"title":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics | KQED","description":"Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics","datePublished":"2015-03-08T20:41:00.000Z","dateModified":"2015-03-08T20:41:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93722 http://blogs.kqed.org/bayareabites/?p=93722","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/08/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics/","disqusTitle":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics","nprByline":"Dan Charles","nprStoryId":"391248045","nprApiLink":"http://api.npr.org/query?id=391248045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics?ft=nprml&f=391248045","nprRetrievedStory":"1","nprPubDate":"Sun, 08 Mar 2015 15:02:00 -0400","nprStoryDate":"Sun, 08 Mar 2015 15:02:00 -0400","nprLastModifiedDate":"Sun, 08 Mar 2015 15:02:52 -0400","path":"/bayareabites/93722/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93722/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","authors":["byline_bayareabites_93722"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11521","bayareabites_9541","bayareabites_10480","bayareabites_11270","bayareabites_2608","bayareabites_10921"],"featImg":"bayareabites_93723","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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