UC Berkeley Now Offers a Minor in the Study of Food Systems
Bittman Does Berkeley: Talking Food Politics With Mark Bittman
Agribusiness Funds 'Farmland' To Counter Hollywood Message
Real Food, Real Movies: The Contest
An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?
Ramen to the Rescue: How Instant Noodles Fight Global Hunger
Michael Pollan talks about his new book 'Cooked'
Fire, Water, Air, Earth: Michael Pollan Gets Elemental In 'Cooked'
Edible Education 101: Sugar Is Not So Sweet After All
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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99308":{"type":"posts","id":"bayareabites_99308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99308","score":null,"sort":[1439839036000]},"guestAuthors":[],"slug":"uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","title":"UC Berkeley Now Offers a Minor in the Study of Food Systems","publishDate":1439839036,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n","blocks":[],"excerpt":"Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ","status":"publish","parent":0,"modified":1439926435,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":999},"headData":{"title":"UC Berkeley Now Offers a Minor in the Study of Food Systems | KQED","description":"Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99308 http://ww2.kqed.org/bayareabites/?p=99308","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/","disqusTitle":"UC Berkeley Now Offers a Minor in the Study of Food Systems","path":"/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\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>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","authors":["5567"],"categories":["bayareabites_109","bayareabites_264","bayareabites_64","bayareabites_10028","bayareabites_60"],"tags":["bayareabites_14704","bayareabites_14124","bayareabites_14705","bayareabites_14703","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_99376","label":"bayareabites"},"bayareabites_93031":{"type":"posts","id":"bayareabites_93031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93031","score":null,"sort":[1423852727000]},"guestAuthors":[],"slug":"bittman-does-berkeley-talking-food-politics-with-mark-bittman","title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","publishDate":1423852727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n","blocks":[],"excerpt":"\"People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\"","status":"publish","parent":0,"modified":1481593599,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2174},"headData":{"title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman | KQED","description":""People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93031 http://blogs.kqed.org/bayareabites/?p=93031","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/bittman-does-berkeley-talking-food-politics-with-mark-bittman/","disqusTitle":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","path":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\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>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\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>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1962","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_9645","bayareabites_9531","bayareabites_2722","bayareabites_11449","bayareabites_676","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_93231","label":"bayareabites"},"bayareabites_81208":{"type":"posts","id":"bayareabites_81208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81208","score":null,"sort":[1399052042000]},"guestAuthors":[],"slug":"agribusiness-funds-farmland-to-counter-hollywood-message","title":"Agribusiness Funds 'Farmland' To Counter Hollywood Message","publishDate":1399052042,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.","status":"publish","parent":0,"modified":1399052724,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":787},"headData":{"title":"Agribusiness Funds 'Farmland' To Counter Hollywood Message | KQED","description":"Films like Food Inc. and King Corn highlight the evils of big agriculture. Now farmers are hitting back with their own movie, Farmland. It was funded by the U.S. Farmers and Ranchers Alliance.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81208 http://blogs.kqed.org/bayareabites/?p=81208","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/02/agribusiness-funds-farmland-to-counter-hollywood-message/","disqusTitle":"Agribusiness Funds 'Farmland' To Counter Hollywood Message","nprByline":"Adam Ragusea","nprStoryId":"308066437","nprApiLink":"http://api.npr.org/query?id=308066437&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message?ft=3&f=308066437","nprRetrievedStory":"1","nprPubDate":"Fri, 02 May 2014 11:25:00 -0400","nprStoryDate":"Fri, 02 May 2014 05:16:00 -0400","nprLastModifiedDate":"Fri, 02 May 2014 11:25:33 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3?orgId=448&topicId=1053&ft=3&f=308066437","nprAudioM3u":"http://api.npr.org/m3u/1308899326-802e7b.m3u?orgId=448&topicId=1053&ft=3&f=308066437","path":"/bayareabites/81208/agribusiness-funds-farmland-to-counter-hollywood-message","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">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/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81208/agribusiness-funds-farmland-to-counter-hollywood-message","authors":["byline_bayareabites_81208"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_10290","bayareabites_12850","bayareabites_13316","bayareabites_13318","bayareabites_3570","bayareabites_13317","bayareabites_517","bayareabites_97","bayareabites_10292","bayareabites_10921"],"featImg":"bayareabites_81209","label":"bayareabites"},"bayareabites_78559":{"type":"posts","id":"bayareabites_78559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78559","score":null,"sort":[1393433735000]},"guestAuthors":[],"slug":"real-food-media-contest","title":"Real Food, Real Movies: The Contest","publishDate":1393433735,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n","blocks":[],"excerpt":"From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.","status":"publish","parent":0,"modified":1395933714,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1322},"headData":{"title":"Real Food, Real Movies: The Contest | KQED","description":"From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78559 http://blogs.kqed.org/bayareabites/?p=78559","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/26/real-food-media-contest/","disqusTitle":"Real Food, Real Movies: The Contest","path":"/bayareabites/78559/real-food-media-contest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\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>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\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>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78559/real-food-media-contest","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_50","bayareabites_2554","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_234","bayareabites_13108","bayareabites_13109","bayareabites_97","bayareabites_13110","bayareabites_13107","bayareabites_13111"],"featImg":"bayareabites_78625","label":"bayareabites"},"bayareabites_74403":{"type":"posts","id":"bayareabites_74403","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74403","score":null,"sort":[1385423964000]},"guestAuthors":[],"slug":"an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese","title":"An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?","publishDate":1385423964,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"74404,74405,74409\"]\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1Ej4BP64BsU]\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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":"Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.","status":"publish","parent":0,"modified":1385423964,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":561},"headData":{"title":"An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese? | KQED","description":"Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74403 http://blogs.kqed.org/bayareabites/?p=74403","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/25/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese/","disqusTitle":"An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?","nprStoryId":"247056967","nprApiLink":"http://api.npr.org/query?id=247056967&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese?ft=3&f=247056967","nprRetrievedStory":"1","nprPubDate":"Mon, 25 Nov 2013 15:03:00 -0500","nprStoryDate":"Mon, 25 Nov 2013 13:10:00 -0500","nprLastModifiedDate":"Mon, 25 Nov 2013 15:03:23 -0500","path":"/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"74404,74405,74409","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1Ej4BP64BsU'\n title='//www.youtube.com/embed/1Ej4BP64BsU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese","authors":["5403"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_14750","bayareabites_11510","bayareabites_97","bayareabites_12726","bayareabites_12727","bayareabites_2890"],"featImg":"bayareabites_74424","label":"bayareabites"},"bayareabites_68592":{"type":"posts","id":"bayareabites_68592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68592","score":null,"sort":[1377016337000]},"guestAuthors":[],"slug":"ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","title":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger ","publishDate":1377016337,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.","status":"publish","parent":0,"modified":1377016337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1138},"headData":{"title":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger | KQED","description":"The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68592 http://blogs.kqed.org/bayareabites/?p=68592","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/20/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger/","disqusTitle":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger ","nprByline":"Eliza Barclay","nprStoryId":"212671438","nprApiLink":"http://api.npr.org/query?id=212671438&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger?ft=3&f=212671438","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Aug 2013 11:59:00 -0400","nprStoryDate":"Tue, 20 Aug 2013 11:53:00 -0400","nprLastModifiedDate":"Tue, 20 Aug 2013 11:59:22 -0400","path":"/bayareabites/68592/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\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>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \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 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/68592/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","authors":["byline_bayareabites_68592"],"categories":["bayareabites_2998","bayareabites_1962","bayareabites_1245","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_272","bayareabites_107","bayareabites_989","bayareabites_97","bayareabites_4042","bayareabites_2929"],"featImg":"bayareabites_68598","label":"bayareabites"},"bayareabites_62032":{"type":"posts","id":"bayareabites_62032","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62032","score":null,"sort":[1368740293000]},"guestAuthors":[],"slug":"michael-pollan-talks-about-his-new-book-cooked","title":"Michael Pollan talks about his new book 'Cooked' ","publishDate":1368740293,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3\"]\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">Original Broadcast\u003c/a>: Thursday, May 16, 2013 -- 10:00 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Michael Pollan, professor of journalism at UC Berkeley and author of \"Cooked: A Natural History of Transformation\"\u003c/p>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5761026\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cp> \u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://michaelpollan.com/books/cooked/\">MichaelPollan.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html\">Some of My Best Friends Are Germs\u003c/a> : NYTimes.com\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/\">Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’\u003c/a> : NPRFood via BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.bostonglobe.com/arts/books/2013/04/30/book-review-cooked-michael-pollan/JLV7kVuIzKJksvD8sNyM2L/story.html\">‘Cooked’ by Michael Pollan\u003c/a> : BostonGlobe.com\u003c/li>\n\u003cli>\u003ca href=\"http://thehill.com/blogs/on-the-money/agriculture/299555-senate-begins-markup-of-955-billion-farm-bill\">Senate Agriculture Panel Approves Farm Bill\u003c/a> : TheHill.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/141903548/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_17604\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003cbr>\n\u003cem>Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. He joins KQED's Forum in the studio.","status":"publish","parent":0,"modified":1369253779,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/","http://www.scribd.com/embeds/141903548/content"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":201},"headData":{"title":"Michael Pollan talks about his new book 'Cooked' | KQED","description":"As in his previous books, Michael Pollan argues in "Cooked" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. He joins KQED's Forum in the studio.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62032 http://blogs.kqed.org/bayareabites/?p=62032","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/16/michael-pollan-talks-about-his-new-book-cooked/","disqusTitle":"Michael Pollan talks about his new book 'Cooked' ","path":"/bayareabites/62032/michael-pollan-talks-about-his-new-book-cooked","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">Original Broadcast\u003c/a>: Thursday, May 16, 2013 -- 10:00 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Michael Pollan, professor of journalism at UC Berkeley and author of \"Cooked: A Natural History of Transformation\"\u003c/p>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5761026\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cp> \u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://michaelpollan.com/books/cooked/\">MichaelPollan.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html\">Some of My Best Friends Are Germs\u003c/a> : NYTimes.com\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/\">Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’\u003c/a> : NPRFood via BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.bostonglobe.com/arts/books/2013/04/30/book-review-cooked-michael-pollan/JLV7kVuIzKJksvD8sNyM2L/story.html\">‘Cooked’ by Michael Pollan\u003c/a> : BostonGlobe.com\u003c/li>\n\u003cli>\u003ca href=\"http://thehill.com/blogs/on-the-money/agriculture/299555-senate-begins-markup-of-955-billion-farm-bill\">Senate Agriculture Panel Approves Farm Bill\u003c/a> : TheHill.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/141903548/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_17604\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003cbr>\n\u003cem>Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.\u003c/em>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62032/michael-pollan-talks-about-his-new-book-cooked","authors":["5014"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2090","bayareabites_45","bayareabites_34"],"tags":["bayareabites_11590","bayareabites_1325","bayareabites_97"],"featImg":"bayareabites_62036","label":"bayareabites"},"bayareabites_60457":{"type":"posts","id":"bayareabites_60457","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60457","score":null,"sort":[1366677297000]},"guestAuthors":[],"slug":"fire-water-air-earth-michael-pollan-gets-elemental-in-cooked","title":"Fire, Water, Air, Earth: Michael Pollan Gets Elemental In 'Cooked'","publishDate":1366677297,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177493377/cooked-a-natural-history-of-transformation\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cooked-bookcover-191x290.jpg\" alt=\"Cooked - A Natural History of Transformation. by Michael Pollan\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-60467\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">NPR Books - Author Interviews\u003c/a> (4/21/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130421_wesun_09.mp3\"] \u003c/p>\n\u003cp>In his systematic scrutiny of the modern American food chain, Michael Pollan has explored everything from the evolution of edible plants to the industrial agricultural complex. In his newest book, he charts territory closer to home — or rather, \u003cem>at\u003c/em> home, in his kitchen.\u003c/p>\n\u003cp>\u003cem>Cooked: A Natural History of Transformation\u003c/em> surveys how the four classical elements — fire, water, air and earth — transform plants and animals into food. Pollan joins NPR's Rachel Martin to discuss the merits of slow home cooking and his adventures in fermentation.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_60468\" class=\"wp-caption aligncenter\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan-290x217.jpg\" alt=\"Michael Pollan is the author of five books, including The Botany of Desire, The Omnivore's Dilemma and In Defense of Food. A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley. Photo: Fran Collin/Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan is the author of five books, including \u003cem>The Botany of Desire,\u003c/em> \u003cem>The Omnivore's Dilemma\u003c/em> and \u003cem>In Defense of Food\u003c/em>. A longtime contributing writer to \u003cem>The New York Times Magazine\u003c/em>, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley.\u003cbr>Photo: Fran Collin/Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the central transformations in cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I discovered that there are four central transformations that all cooking can be divided into. One is fire, the most elemental; the other is water, cooking in pots; then you've got air, which is baking, and other ways we aerate our food — very significant; and then there's earth, and earth is really fermentation, because it's cooking without the use of heat and strictly with microbes, many of which come from the earth. And I basically apprenticed myself to a master in each of those transformations.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On how cooking left the kitchen\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"We kind of assume that women went back to work and there was no time to make a family meal. But it isn't that simple and it's a lot more interesting. The corporations were knocking on that door for almost 100 years. And after World War II, when they had invented all these technologies for processing food and making it shelf stable and simulating real foods with fake foods, they really pushed. And they found their opportunity with the feminist revolution beginning in the '70s. There was this really uncomfortable conversation taking place at kitchen tables all across America. Men and women were trying to renegotiate the division of labor in the household. And then the food industry recognized they had an opportunity. And they said 'Don't worry about it, we've got you covered. We'll do the cooking.' And KFC even took out a billboard with a big bucket of fried chicken and the slogan, 'Women's Liberation.'\u003c/p>\n\u003cp>\"So I really think we need to go back and finish that difficult conversation. And I've had it, you know, with my wife, over who does what in the house, and bring men back into the kitchen. And children, which I think is really, really important ... I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the fallacy of convenience\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Some of the foods that hold themselves out to you as supremely convenient, like those microwaveable single-portion entrees in the supermarket? I did an experiment with those. We had what we called 'Microwave Night,' where we all got to buy one of those, you know, fast-food-in-a-frozen-bag things that they now have in the supermarket. And guess what? It took 40 minutes to get that meal on the table. Because the microwave is individualistic. You can only microwave one person's entrée at a time. And you're not sharing. And there's something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It's where we learn to share, it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On bonding with your kids over cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"[My teenage son] loved doing his homework at the island in the middle of the kitchen. And he would work while I was cooking, and he took in the smells, and he'd come over every now and then and taste what was in the pot and offer some unsolicited seasoning advice ... And the best time to connect with a teenager is when other things are going on, when you're not trying to have a face-to-face, when you're not making eye contact, basically. And so while he was doing homework and I was cooking, we had some of our sweetest times together. And then of course there was the meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the resurgence and process of fermentation\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Fermentation is hot. Who would've thought that kimchi and sauerkraut would be trendy? [Fermentation] is essentially rot that we're kind of guiding. We can't totally control it, but we can guide it. And this, I found, was the most fascinating work I did. I mean, here you cut up a cabbage, and you salt it, and you just, you know, bruise it with your hands and you put it in a crock. And then it automatically cooks. There are already just the right bacteria living on the leaves of those cabbages, that they will, without any heat, transform that food into something more flavorful, more nutritious, more beautiful in every way.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On an unexpected 'transformation'\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I definitely spend more time cooking. I just make time for it. You know, we live in a very mediated life right now. We spend our lives in front of screens, and cooking is one of the best antidotes. And it's a democratic pleasure — all of us can do it ... This is a book about transformations, and I thought it was all about transformations of nature, but in the end it became a transformation of me, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In his latest book, the author of \u003cem>The Omnivore's Dilemma \u003c/em>and \u003cem>In Defense of Food\u003c/em> turns his attention to how we use the four classical elements to transform plants and animals into food, and argues that home cooking can remake the American food system.","status":"publish","parent":0,"modified":1366677297,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":994},"headData":{"title":"Fire, Water, Air, Earth: Michael Pollan Gets Elemental In 'Cooked' | KQED","description":"In his latest book, the author of The Omnivore's Dilemma and In Defense of Food turns his attention to how we use the four classical elements to transform plants and animals into food, and argues that home cooking can remake the American food system.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60457 http://blogs.kqed.org/bayareabites/?p=60457","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/","disqusTitle":"Fire, Water, Air, Earth: Michael Pollan Gets Elemental In 'Cooked'","nprByline":"NPR Staff","nprStoryId":"177501735","nprApiLink":"http://api.npr.org/query?id=177501735&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked?ft=3&f=177501735","nprRetrievedStory":"1","nprPubDate":"Sun, 21 Apr 2013 16:56:00 -0400","nprStoryDate":"Sun, 21 Apr 2013 08:00:00 -0400","nprLastModifiedDate":"Sun, 21 Apr 2013 16:56:12 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130421_wesun_09.mp3?orgId=1&topicId=1033&ft=3&f=177501735","nprAudioM3u":"http://api.npr.org/m3u/1178226229-29d6c7.m3u?orgId=1&topicId=1033&ft=3&f=177501735","path":"/bayareabites/60457/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130421_wesun_09.mp3?orgId=1&topicId=1033&ft=3&f=177501735","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177493377/cooked-a-natural-history-of-transformation\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cooked-bookcover-191x290.jpg\" alt=\"Cooked - A Natural History of Transformation. by Michael Pollan\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-60467\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">NPR Books - Author Interviews\u003c/a> (4/21/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked\">Weekend Edition Sunday\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/wesun/2013/04/20130421_wesun_09.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In his systematic scrutiny of the modern American food chain, Michael Pollan has explored everything from the evolution of edible plants to the industrial agricultural complex. In his newest book, he charts territory closer to home — or rather, \u003cem>at\u003c/em> home, in his kitchen.\u003c/p>\n\u003cp>\u003cem>Cooked: A Natural History of Transformation\u003c/em> surveys how the four classical elements — fire, water, air and earth — transform plants and animals into food. Pollan joins NPR's Rachel Martin to discuss the merits of slow home cooking and his adventures in fermentation.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_60468\" class=\"wp-caption aligncenter\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael-pollan-290x217.jpg\" alt=\"Michael Pollan is the author of five books, including The Botany of Desire, The Omnivore's Dilemma and In Defense of Food. A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley. Photo: Fran Collin/Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan is the author of five books, including \u003cem>The Botany of Desire,\u003c/em> \u003cem>The Omnivore's Dilemma\u003c/em> and \u003cem>In Defense of Food\u003c/em>. A longtime contributing writer to \u003cem>The New York Times Magazine\u003c/em>, Pollan is also the Knight Professor of Journalism at the University of California, Berkeley.\u003cbr>Photo: Fran Collin/Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the central transformations in cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I discovered that there are four central transformations that all cooking can be divided into. One is fire, the most elemental; the other is water, cooking in pots; then you've got air, which is baking, and other ways we aerate our food — very significant; and then there's earth, and earth is really fermentation, because it's cooking without the use of heat and strictly with microbes, many of which come from the earth. And I basically apprenticed myself to a master in each of those transformations.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On how cooking left the kitchen\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"We kind of assume that women went back to work and there was no time to make a family meal. But it isn't that simple and it's a lot more interesting. The corporations were knocking on that door for almost 100 years. And after World War II, when they had invented all these technologies for processing food and making it shelf stable and simulating real foods with fake foods, they really pushed. And they found their opportunity with the feminist revolution beginning in the '70s. There was this really uncomfortable conversation taking place at kitchen tables all across America. Men and women were trying to renegotiate the division of labor in the household. And then the food industry recognized they had an opportunity. And they said 'Don't worry about it, we've got you covered. We'll do the cooking.' And KFC even took out a billboard with a big bucket of fried chicken and the slogan, 'Women's Liberation.'\u003c/p>\n\u003cp>\"So I really think we need to go back and finish that difficult conversation. And I've had it, you know, with my wife, over who does what in the house, and bring men back into the kitchen. And children, which I think is really, really important ... I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the fallacy of convenience\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Some of the foods that hold themselves out to you as supremely convenient, like those microwaveable single-portion entrees in the supermarket? I did an experiment with those. We had what we called 'Microwave Night,' where we all got to buy one of those, you know, fast-food-in-a-frozen-bag things that they now have in the supermarket. And guess what? It took 40 minutes to get that meal on the table. Because the microwave is individualistic. You can only microwave one person's entrée at a time. And you're not sharing. And there's something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It's where we learn to share, it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On bonding with your kids over cooking\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"[My teenage son] loved doing his homework at the island in the middle of the kitchen. And he would work while I was cooking, and he took in the smells, and he'd come over every now and then and taste what was in the pot and offer some unsolicited seasoning advice ... And the best time to connect with a teenager is when other things are going on, when you're not trying to have a face-to-face, when you're not making eye contact, basically. And so while he was doing homework and I was cooking, we had some of our sweetest times together. And then of course there was the meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the resurgence and process of fermentation\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Fermentation is hot. Who would've thought that kimchi and sauerkraut would be trendy? [Fermentation] is essentially rot that we're kind of guiding. We can't totally control it, but we can guide it. And this, I found, was the most fascinating work I did. I mean, here you cut up a cabbage, and you salt it, and you just, you know, bruise it with your hands and you put it in a crock. And then it automatically cooks. There are already just the right bacteria living on the leaves of those cabbages, that they will, without any heat, transform that food into something more flavorful, more nutritious, more beautiful in every way.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On an unexpected 'transformation'\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"I definitely spend more time cooking. I just make time for it. You know, we live in a very mediated life right now. We spend our lives in front of screens, and cooking is one of the best antidotes. And it's a democratic pleasure — all of us can do it ... This is a book about transformations, and I thought it was all about transformations of nature, but in the end it became a transformation of me, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60457/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked","authors":["byline_bayareabites_60457"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11590","bayareabites_97"],"featImg":"bayareabites_60468","label":"bayareabites"},"bayareabites_33783":{"type":"posts","id":"bayareabites_33783","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33783","score":null,"sort":[1317884527000]},"guestAuthors":[],"slug":"edible-education-101-sugar-is-not-so-sweet-after-all","title":"Edible Education 101: Sugar Is Not So Sweet After All","publishDate":1317884527,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"UC Berkeley students hear about the evils of sugar at popular food politics class.","status":"publish","parent":0,"modified":1318019840,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/wffhlkxaXJE"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":697},"headData":{"title":"Edible Education 101: Sugar Is Not So Sweet After All | KQED","description":"UC Berkeley students hear about the evils of sugar at popular food politics class.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"33783 http://blogs.kqed.org/bayareabites/?p=33783","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/06/edible-education-101-sugar-is-not-so-sweet-after-all/","disqusTitle":"Edible Education 101: Sugar Is Not So Sweet After All","path":"/bayareabites/33783/edible-education-101-sugar-is-not-so-sweet-after-all","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33783/edible-education-101-sugar-is-not-so-sweet-after-all","authors":["5101"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_60"],"tags":["bayareabites_2698","bayareabites_9771","bayareabites_9645","bayareabites_97","bayareabites_2613","bayareabites_9772","bayareabites_9097","bayareabites_511","bayareabites_9649"],"featImg":"bayareabites_33921","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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