Supermarkets Waste Tons Of Food As They Woo Shoppers
Why You'll Be Paying More For Beef All This Year
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But such warnings haven't deterred raw milk enthusiasts.","publishDate":1424463563,"status":"inherit","parent":93424,"modified":1424471339,"caption":"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media","credit":null,"description":"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg","width":400,"height":266,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg","width":1440,"height":959,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg","width":1180,"height":786,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg","width":320,"height":213,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg","width":1920,"height":1279}},"fetchFailed":false,"isLoading":false},"bayareabites_88043":{"type":"attachments","id":"bayareabites_88043","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"88043","found":true},"title":"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked.","publishDate":1411681486,"status":"inherit","parent":88041,"modified":1411681486,"caption":"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media","credit":null,"description":"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg","width":1000,"height":563}},"fetchFailed":false,"isLoading":false},"bayareabites_63336":{"type":"attachments","id":"bayareabites_63336","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"63336","found":true},"title":"steak","publishDate":1371056061,"status":"inherit","parent":63331,"modified":1371056061,"caption":"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. 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But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.","status":"publish","parent":0,"modified":1424472481,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1327},"headData":{"title":"Why Some States Want To Legalize Raw Milk Sales | KQED","description":"Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93424 http://blogs.kqed.org/bayareabites/?p=93424","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/20/why-some-states-want-to-legalize-raw-milk-sales/","disqusTitle":"Why Some States Want To Legalize Raw Milk Sales","nprByline":"Abby Wendle","nprStoryId":"387558373","nprApiLink":"http://api.npr.org/query?id=387558373&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales?ft=nprml&f=387558373","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Feb 2015 12:21:00 -0500","nprStoryDate":"Fri, 20 Feb 2015 12:21:04 -0500","nprLastModifiedDate":"Fri, 20 Feb 2015 12:21:04 -0500","path":"/bayareabites/93424/why-some-states-want-to-legalize-raw-milk-sales","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93424/why-some-states-want-to-legalize-raw-milk-sales","authors":["byline_bayareabites_93424"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11815","bayareabites_1621","bayareabites_13549","bayareabites_10921"],"featImg":"bayareabites_93425","label":"bayareabites"},"bayareabites_88041":{"type":"posts","id":"bayareabites_88041","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88041","score":null,"sort":[1411682535000]},"guestAuthors":[],"slug":"supermarkets-waste-tons-of-food-as-they-woo-shoppers","title":"Supermarkets Waste Tons Of Food As They Woo Shoppers","publishDate":1411682535,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.","status":"publish","parent":0,"modified":1411682535,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":851},"headData":{"title":"Supermarkets Waste Tons Of Food As They Woo Shoppers | KQED","description":"In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88041 http://blogs.kqed.org/bayareabites/?p=88041","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/25/supermarkets-waste-tons-of-food-as-they-woo-shoppers/","disqusTitle":"Supermarkets Waste Tons Of Food As They Woo Shoppers","nprByline":"Kristofor Husted","nprStoryId":"351495274","nprApiLink":"http://api.npr.org/query?id=351495274&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers?ft=3&f=351495274","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Sep 2014 17:43:00 -0400","nprStoryDate":"Thu, 25 Sep 2014 17:09:00 -0400","nprLastModifiedDate":"Thu, 25 Sep 2014 17:43:59 -0400","path":"/bayareabites/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\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>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers","authors":["byline_bayareabites_88041"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_11003","bayareabites_3707","bayareabites_11840","bayareabites_11815","bayareabites_13665","bayareabites_13840"],"featImg":"bayareabites_88043","label":"bayareabites"},"bayareabites_63331":{"type":"posts","id":"bayareabites_63331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63331","score":null,"sort":[1371056440000]},"guestAuthors":[],"slug":"drought-high-cost-beef","title":"Why You'll Be Paying More For Beef All This Year","publishDate":1371056440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3\"] \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.","status":"publish","parent":0,"modified":1371056440,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":784},"headData":{"title":"Why You'll Be Paying More For Beef All This Year | KQED","description":"No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63331 http://blogs.kqed.org/bayareabites/?p=63331","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/","disqusTitle":"Why You'll Be Paying More For Beef All This Year","nprByline":"Luke Runyon","nprStoryId":"190712366","nprApiLink":"http://api.npr.org/query?id=190712366&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year?ft=3&f=190712366","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Jun 2013 10:33:00 -0400","nprStoryDate":"Wed, 12 Jun 2013 04:00:00 -0400","nprLastModifiedDate":"Wed, 12 Jun 2013 10:33:52 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3?orgId=1&topicId=1053&ft=3&f=190712366","nprAudioM3u":"http://api.npr.org/m3u/1190904660-85cdd9.m3u?orgId=1&topicId=1053&ft=3&f=190712366","path":"/bayareabites/63331/drought-high-cost-beef","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3?orgId=1&topicId=1053&ft=3&f=190712366","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\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>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63331/drought-high-cost-beef","authors":["byline_bayareabites_63331"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_620","bayareabites_1964","bayareabites_11813","bayareabites_784","bayareabites_11815","bayareabites_11814","bayareabites_11816","bayareabites_753","bayareabites_10921"],"featImg":"bayareabites_63336","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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